Brownies. There’s nothing better than brownies, except cream cheese brownies. One of these bad boys from Corner Bakery Cafe makes me so happy and so ashamed of myself at the same time. The latter is not a feeling I enjoy, so I recreated these and added some protein powder in an exciting cappuccino flavor to give them a little kick.

See my Youtube tutorial for my visual learners!

Nutritional Facts

Serving Size: 1 Brownie (75g) (whole recipe makes 1019g)

• Calories: 199

• Protein: 10 grams

• Carbs: 15 grams

• Dietary Fiber: 1 gram

• Fat: 11 grams

Cooking Instructions

Brownie Ingredients:

• 80g old fashioned oats

• 75f unsalted butter and 30g unsalted butter

• 140g semi sweet chocolate morsels

• 45g Dymatize Cappuccino Rush protein powder (OR substitute vanilla or chocolate protein powder mixed with 1 tbsp instant coffee)

• 115g fat free Greek yogurt

• 1 egg

• 46g egg whites

• 1/2 cup stevia

• And fat free cream cheese

Cream Cheese Frosting Ingredients:

• 10oz fat free cream cheese

• 1/2 cup stevia

• 45g Dymatize Cappuccino Rush protein powder

• 1 egg

• 46g egg whites

Directions:

1. Preheat your oven to 350.
   
   

2. To create your brownie batter, combine 75g unsalted butter and the semi sweet chocolate chips in a bowl. Microwave for two minutes, or until butter is completely melted and chocolate chips are soft. Whisk until smooth.
   
   

3. Add remaining brownie ingredients (oat flour, Dymatize Cappuccino Rush protein powder, fat free Greek yogurt, egg, egg whites, stevia, and optional sea salt) and whisk until a batter-like consistency is reached.
   
   

4. In a separate bowl, combine cream cheese layer ingredients (Dymatize Cappuccino Rush protein powder, stevia, egg, egg whites, and THAWED fat free cream cheese) and use an electric beater to mix until all lumps are gone and a thick, creamy consistency is reached.
   
   

5. Add 30g melted unsalted butter to the brownie batter and whisk till fully combined.
   
   

6. Put 1 cup worth of brownie batter in a separate bowl. Spray a pan with cooking spray and ladle in remaining brownie batter.
   
   

7. Spread cream cheese layer over the brownie batter layer.
   
   

8. Drop spoonfuls of the brownie batter you kept separately on top of the cream cheese layer. Using a butter knife or a fork, gently swirl the layers together.
   
   

9. Bake for 30 minutes or until a toothpick comes out clean.
   
   

10. Allow the brownies to cool, cut, and enjoy!
    

NOTE: I refrigerated these for a couple of hours and they turned out even more delicious!!

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