'Ab Friendly' Pumpkin Cheesecake Brownies

Wednesday, September 30, 2015

We've all heard the phrase, "abs are made in the kitchen", but that doesn't mean you can't satisfy your sweet tooth! I am so excited to share this recipe with yall just in time for all of the pumpkin madness. I'm about to invest in Libbys's pumpkin purée FOR REAL.
 I used a protein brownie recipe that I found, written by fellow Cellucor lover and made up my own pumpkin cheesecake swirl. Recipe makes 9 brownies. Hope you ENJOY! 


MACROS FOR ONE BROWNIE:

1.5g Fat; 12.6g Carbs; 11.5g Protein

112 calories

one brownie was hurt in the making of this photo
This recipe has been CricKet approved.

Ingredients:
Brownie mixture
1 c Pancake mix (I used Kodiak)
1/2 c Cellucor Molten Chocolate Whey
1 tsp baking powder
3 packets Stevia (or sweetener of choice)
3 tbsp cocoa powder
1/4 packet SF FF cheesecake pudding powder mix (about 1 tbsp)
1 egg + 2 egg whites 
3/4 c plain Greek yogurt
1/2 tsp (dash) vanilla extract
dash of salt

Pumpkin Cheesecake Swirl
1/4 c pumpkin
1 egg yolk
2 tbsp plain Greek yogurt
1/4 packet SF FF cheesecake pudding powder mix (about 1 tbsp)
1/2 tsp cinnamon
1 tsp pumpkin spice
(I'm guestimating these spice measurements...start small and add more to taste)

Directions:
1. Pre-heat oven to 350 F
2. Mix all dry brownie ingredients in large mixing bowl. Add in wet ingredients and blend until smooth. 
3. Combine all pumpkin cheesecake ingredients in small bowl.
4. Spray 9x9 brownie pan and add brownie mixture, evenly.
5. Spoon drop pumpkin mixture on top of brownie mixture, and spread through with knife. Be careful not to blend the two! 
6. Bake for 15-20 minutes or until you can stick a toothpick in the middle and it comes out clean :) let cool for 5-10 minutes, cut, and ENJOY!



xoxo, 
Chelsea

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