Chocolate Chip Brownie Pie

Nicolette Stramara

by | Updated: December 4th, 2016

Creating the perfect flaky crust without burning the edges, and then mixing up a filling that isn’t overly sweet, is a tall order for a dessert that’s gone in minutes. In short: pies are tricky. Brownies, on the other hand, are a baker’s breeze. Of course, there’s still a certain level of craftsmanship that goes into making a rich, chewy brownie batter. But all you have to do is use this recipe as a cheat sheet, pour it into a pie pan and watch for the looks of amazement. After all, a brownie pie is pretty genius.  

Chocolate Chip Protein Brownie Pie

Chocolate Chip Brownie Pie

Makes 1 pie; 8 servings
Macros per serving: 124 calories | 7.5 g protein | 16.6 g carbs | 5.3 g fat | 1 g sugar | 4.5 g fiber

Ingredients

3/4 cup almond milk
3 egg whites
¾ scoop ARO Chocolate Protein Powder
½ cup almond meal flour
½ cup coconut flour
3 Tbsp. Vitacost Cacao Powder
1/3 cup Vitacost Xylitol
2 Tbsp. stevia-sweetened chocolate chips

Directions

  1. Preheat oven to 350 degrees F and coat a pie pan with non-stick cooking spray.
  2. In a large bowl, whisk together almond milk and egg whites.
  3. Add remaining ingredients, except chocolate chips, stirring until well combined.
  4. Spoon batter into pie pan, spreading it out evenly with the back of a spoon. Sprinkle chocolate chips over top.
  5. Bake 28-32 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 30 minutes before removing from pan, slicing and eating!  soak dates for 10 minutes and then drain.

Optional topping: Mix Vitacost Peanut Butter SLIM with water, eye-balling the measurements. Stir together, adding more powder or more water until you’ve reached a thick syrup consistency. Drizzle peanut butter over pie before slicing.