1 15 ounce can pumpkin purée
3 egg whites OR 9 Tbsp egg whites
1 Tsp vanilla
1/2 cup I can’t believe it’s not butter, light
2 ounces 1/3 fat cream cheese
1/2 cup stevia
1/4 cup Hershey’s sugar free chocolate syrup
1/2 cup coconut flour
1/2 cup cocoa powder
2 scoops @hardmagnum chocolate love protein powder
1 Tsp baking powder
1/2 Tsp salt
1. Preheat oven to 350F & spray a 9x13 baking dish with nonstick spray.
2. Mix all wet ingredients together until well incorporated.
3. Mix all dry ingredients together, and then sift so that all lumps are gone.
4. Incorporate the dry into the wet, and beat until well combined. Add to the baking dish and bake for 24-30 minutes.
While those are baking...... .
1/2 cup semisweet chocolate chips
1/4 cup almond milk
Colourful chocolate candies. (I used choc. Covered sunflower seeds)
Add chips and milk to a double boiler and stir until chips are melted and well combined.
Once brownies have cooled, pour ganache on top and add the chocolate candy!! Cut into 12 servings and E N J O Y.