NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.25 cup Egg whites

30 g Chocolate protein powder

2 tbsp Oat flour

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tbsp Pistachio butter

0.25 cup Shredded phyllo dough

1 tsp Coconut oil

1 tsp Dark chocolate chips

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish.

• 2

  In a small skillet over medium heat, toast the shredded phyllo dough with the coconut oil, stirring constantly until it becomes golden brown and crisp.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt and egg whites until smooth.

• 4

  Add the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt to the wet ingredients, stirring until just combined into a thick batter.

• 5

  Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.

• 6

  Bake for 12 to 14 minutes, or until the edges are firm but the center still has a slight wobble.

• 7

  While the brownie is still warm, spread the pistachio butter evenly over the top.

• 8

  Sprinkle the toasted phyllo dough and dark chocolate chips over the pistachio layer, allowing the chocolate to soften slightly before serving.