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 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
- Preheat oven to 350 degrees F and coat a pie pan with non-stick cooking spray.
- In a large bowl, whisk together almond milk and egg whites.
- Add remaining ingredients, except chocolate chips, stirring until well combined.
- Spoon batter into pie pan, spreading it out evenly with the back of a spoon. Sprinkle chocolate chips over top.
- Bake 28-32 minutes, or until a toothpick comes out clean.
- 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.