Brownie Bites

I added some stuff to my basic breakfast bar recipe and came up with a sugar free and no white flour version of a "brownie." It will definitely fit the bill ladies once a month when that chocolate craving comes a-calling.

Shelly's Brownie Bites

1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
2 Tablespoons Cocoa (Dutch Processed not regular, I use Droste)
1 teaspoon Instant Espresso Powder
1 Egg, beaten
2/3 cup Ricotta Cheese
1/3 cup Nuts, chopped (I used a combo of pecans, walnuts, and macadamia nuts)
4 Sugar Free Peanut Butter Cups or Almond Roca, chopped
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)

Beat egg and add ricotta, mix and set aside. In a mini food processor whiz almonds, oats, soy flour, baking powder, cocoa, and espresso powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and ricotta mixture. Add SF Torani syrup, peanut butter cups and chopped nuts. Mix well. Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Let them cool. Drizzle PB Cup Topping over and cut into 16 bite sizes. Refrigerate. They are best served cold from the fridge. Just an FYI: they freeze well. Just defrost in the fridge.

Peanut Butter Cup Topping

8 Sugar Free Peanut Butter Cups
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)

Microwave for 40 seconds. Stir till smooth. Drizzle over cooled bars. Refrigerate.

I packed up a batch (less a few samples for the cook) for a friend.

and I crumbled up one for dessert last night topped with Fage Greek yogurt (sweetened with SF Vanilla Torani Syrup) and raspberries. The bites are about 100 calories and 4 grams of protein (using my ingredients) and a dollop of Fage adds a nice 8 grams of protein so it was a yummy dessert with benefits.

Alternative topping: This one is for my pal Lea. The other day on OH she posted a crazy heart attack on a plate that Paula Deen makes. Here's a weight loss surgery friendly version for her. I took one of the brownie bites and topped it with an optional fluffy peanut butter topping.

Shelly's Peanut Butter Fluffy Topping

1/4 cup Peanut Butter
2 Tablespoons Peanuts
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1 oz. Cream Cheese, softened

Whiz Peanuts and Peanut Butter in mini food processor. Add soften cream cheese and syrup. Mix till fluffy. Spread on cooled brownies. Makes enough for the whole pan.

Other Eggface Chocolate Fixes:

Shelly's Chocolate Kahlua Ricotta Custard
Shelly's Chocolate Monkey Bars
Shelly's La Dolce Vita Parfaits
Chocolate Protein Shakes


Stephanie said...

OMGOMGOMG. These look amazing. I worship you. I guess I have to clean up and go to the grocery store so I can make these. (I am curious, though, as to how you knew it was that time of the month? DH hasn't even figured it out yet!)

anewbecboo said...

OMGosh, you are killing me here!!! Brownies are my FAVE!!!! Now all I need is you to make them for me, my birthday is Sunday!! hee hee

Anonymous said...

Hey Michelle,
These look great. What do you thing about substitutig peanut butter for the almond butter and the regular butter? Can you tell I love peanut butter?

Michelle said...

I hope you guys enjoy them!

Marie, You could probably sub PB BUT the fat content goes way up with PB. Give the Almond Butter a try. It's a little pricier but it's soooo much better (and better for you) I smear it on apple slices too. Good stuff!

Anonymous said...

Michelle have you ever added protein powder to the brownie mix?

Michelle "Shelly" said...

I haven't. I haven't made this recipe in awhile. I've been getting my chocolate fix from 5 minute protein cakes if you are looking for a protein & chocolate dessert combo try one of those for sure. Link on the left <---


sophie said...

Michelle, what about using pb2? I don't have any almond butter, but i have everything else here, and its 38 and raining outside!


Michelle "Shelly" said...

Not sure. Maybe regular PB? The fat content of PB2 might not give it enough moisture. It's a pretty dry batter needs that moisture.