NUTRITION

SERVINGS

INGREDIENTS

1 cup nonfat Greek yogurt

1 scoop chocolate whey protein powder

0.25 cup oat flour

1 tbsp unsweetened cacao powder

1 tsp beet root powder

1 tbsp pure maple syrup

1 large egg white

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 cup fresh raspberries

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the oat flour, chocolate protein powder, cacao powder, beet root powder, and baking powder until the color is uniform.

• 3

  Add 0.75 cups of the Greek yogurt, the egg white, maple syrup, and vanilla extract to the dry ingredients, stirring until a thick and smooth batter forms.

• 4

  Transfer the red batter into the prepared baking dish and spread it evenly to the edges with a spatula.

• 5

  Dollop the remaining 0.25 cups of Greek yogurt in small spots across the top of the batter.

• 6

  Use a toothpick or the tip of a knife to gently swirl the yogurt into the batter to create a marbled red velvet pattern.

• 7

  Scatter the fresh raspberries over the top and bake for 20 to 22 minutes until the edges are firm and the center is just set.

• 8

  Remove from the oven and allow the brownie bake to cool for 5 minutes to let the fudgy texture fully develop before serving.