Fudgetastic Brownies with Creamy Chocolate Frosting

The best way I can describe these brownies are a combination between a creamy, chilled chocolate cheesecake and fudgey brownie.

Super indulgent. Super chocolately. And super good to the taste buds! 😉

To be honest, I snuck a little taste of the brownies when they first came out of the oven, and I wasn’t immediately a fan. But once they cooled, and I stuck them in the fridge for a bit…HOLY MOLY. It was like biting into a piece of chilled fudge and brownie in one.

But what made it even better was the creamy chocolate frosting that tastes just like chocolate cheesecake filling.

For the protein powder, I used Pescience Frosted Chocolate Cupcake, which is one of my all time favorite flavors and could not have been more amazing!

WANT TO MAKE THIS RECIPE?

If you try these fudgetastic brownies and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 16

Fudgetastic Brownies with Creamy Chocolate Frosting

Fudgetastic Brownies with Creamy Chocolate Frosting

The best way I can describe these brownies are a combination between a creamy, chilled chocolate cheesecake and fudgey brownie.

Ingredients

Fudgetastic Brownies

  • 1 can (260g) white beans/cannellini beans, rinsed and drained
  • 2 scoops (64g) protein powder, chocolate or vanilla (I used PEScience Chocolate Cupcake)
  • 6 tbsp (30g) dark cocoa powder
  • ½ cup (122g) canned pumpkin
  • ¼ cup (30g) all purpose flour
  • ¼ cup unsweetened almond milk
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp sweetener of choice
  • 4 tbsp (48g) chocolate chips, melted

Chocolate Cream Frosting

  • 8 oz fat free cream cheese, softened
  • 4 tbsp (20g) dark cocoa powder
  • ½ cup (120 mL) sugar-free pancake syrup
  • 3 tsp sweetener of choice
  • 150 g egg whites
  • ½ scoop chocolate protein powder (I used PEScience Chococlate Cupcake)

Instructions

  1. Preheat oven to 325 F.
  2. In a blender or food processor, combine white beans, pumpkin, almond milk, and vanilla. Blend until beans are completely processed.
  3. Add in protein powder, cocoa powder, flour, and stevia. Blend until combined.
  4. Add in baking powder, baking soda, melted chocolate chips, and salt, and blend just until combined.
  5. Line a 12x8" (for thinner, or a 8x8" for thicker brownies) with parchment paper. Spread mixture evenly into pan. Bake for 25-30 minutes, or until toothpick comes out mostly clean.
  6. In the meantime, using a hand mixer, mix egg whites in a medium sized bowl for 20-30 seconds until fluffy. Add in cream cheese, mix. Then add the maple syrup, egg whites, dark chocolate cocoa and chocolate protein powder. Mix until well combined. Add in freezer to thicken before frosting.
  7. Let brownies cool completely before frosting. I would recommend putting in the fridge for 30 minutes to become chilled first. When brownies are slightly chilled, frost evenly with creamy chocolate frosting. Slice into 16 slices and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

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