u/Free-Awareness-6237

Levi’s x Kacey collab perhaps?

I’ve perfected this recipe to the point where if calories didn’t exist I would still choose this over a typical dessert. It tastes way too decadent to be under 250 cals, super rich!! The full thing was about the size of an iPhone and thickness depends on how much you spread it out/pan used, honestly larger than the pics show.

Macros:
Calories for the whole thing: 230
Protein: 25-26g
Carbs: 13g
Fats: 8g

Wet
60g 0% Greek yogurt or skyr
25g egg whites (do NOT whip)
11g natural peanut-only peanut butter
Splash of instant coffee
½ tsp vanilla extract
pinch of salt

Dry
15g PE Science chocolate truffle protein powder
8g cocoa powder
6–7g rolled oats (blended into flour)

Structure
1/8 tsp baking powder

METHOD

1. Wet base
   Mix until smooth:
   yogurt + peanut butter
   Then stir in egg whites gently (no whipping)

2. Add dry
   Fold in:
   protein powder
   cocoa
   oat flour
   baking powder
   salt + sweetener to taste (I used stevia)

3. Rest (DO NOT skip)
   **5–8 minutes (**oat flour hydrates)

4. Bake:
   170°C / 340°F
   14 minutes

Cooling (critical step)
10–15 min in pan
then fully cool OR fridge 20 min

I’ve perfected this recipe to the point where if calories didn’t exist I would still choose this over a typical dessert. It tastes way too decadent to be under 250 cals, super rich!! The full thing was about the size of an iPhone and thickness depends on how much you spread it out/pan used, honestly larger than the pics show.

Macros:
Calories for the whole thing: 230
Protein: 25-26g
Carbs: 13g
Fats: 8g

Wet
60g 0% Greek yogurt or skyr
25g egg whites (do NOT whip)
11g natural peanut-only peanut butter
Splash of instant coffee
½ tsp vanilla extract
pinch of salt

Dry
15g PE Science chocolate truffle protein powder
8g cocoa powder
6–7g rolled oats (blended into flour)

Structure
1/8 tsp baking powder

METHOD

1. Wet base
   Mix until smooth:
   yogurt + peanut butter
   Then stir in egg whites gently (no whipping)

2. Add dry
   Fold in:
   protein powder
   cocoa
   oat flour
   baking powder
   salt + sweetener to taste (I used stevia)

3. Rest (DO NOT skip)
   **5–8 minutes (**oat flour hydrates)

4. Bake:
   170°C / 340°F
   14 minutes

Cooling (critical step)
10–15 min in pan
then fully cool OR fridge 20 min

I’ve perfected this recipe to the point where if calories didn’t exist I would still choose this over a typical dessert. It tastes way too decadent to be under 250 cals, super rich!! The full thing was about the size of an iPhone and thickness depends on how much you spread it out/pan used, honestly larger than the pics show.

Macros:
Calories for the whole thing: 230
Protein: 25-26g
Carbs: 13g
Fats: 8g

Wet
60g 0% Greek yogurt or skyr
25g egg whites (do NOT whip)
11g natural peanut-only peanut butter
Splash of instant coffee
½ tsp vanilla extract
pinch of salt

Dry
15g PE Science chocolate truffle protein powder
8g cocoa powder
6–7g rolled oats (blended into flour)

Structure
1/8 tsp baking powder

METHOD
1. Wet base
Mix until smooth:
yogurt + peanut butter
Then stir in egg whites gently (no whipping)

2. Add dry
Fold in:
protein powder
cocoa
oat flour
baking powder
salt + sweetener to taste (I used stevia)

3. Rest (DO NOT skip)
**5–8 minutes (**oat flour hydrates)

4. Bake:
170°C / 340°F
14 minutes

Cooling (critical step)
10–15 min in pan
then fully cool OR fridge 20 min

Anyone not able to go tomorrow who is willing to let me stand-in?? Please PM me if you can’t go!!!

Literally so fudgy. Highly recommend if you want something rich and satisfying.

Yields 8 brownies (420 cals for all - I cross checked with ChatGPT based on the difference in weight before and after cooking to make sure this is accurate! The final batch was 275g and 1.8cals/g)

Wet

1 medium cooked beet (100–120g), blended smooth

1/3 cup Skyr/greek yogurt

3 tbsp egg whites

1 tbsp peanut butter (make sure only ingredient is peanuts not sure how other pbs will affect recipe)

1 tsp vanilla

Dry

3 tbsp cocoa powder

1/3 cup oat flour 

Stevia to taste

Pinch of salt

Blend beets + skyr 

Mix wet ingredients gently

Stir (don’t whip) beet + skyr + egg whites + peanut butter + vanilla

Add dry ingredients

Fold in cocoa, oat flour, salt

Batter should be thick but still spreadable (like skyr + paste hybrid)

Bake

175°C / 350°F for 20–23 minutes

edges look set and slightly pulling from pan

Cool (VERY important)

20–30 min at room temp

then 30–60 min in fridge for clean brownie texture