LEFTOVER EASTER EGG PROTEIN BROWNIES (225 CALS)
A yummy high‑protein dessert to use up leftover chocolate while keeping your macros on track
INGREDIENTS- SERVES 12
100g Greek yoghurt
1 scoop chocolate protein powder
25g unsweetened cocoa powder
120ml Protein Almond milk
150g leftover easter eggs
DIRECTIONS
Preheat oven to 180 °C and line a baking tray (20x20 cm) with baking paper.
In a bowl, whisk together Greek yoghurt, protein powder, cocoa powder, and almond milk until smooth.
Stir in chopped leftover Easter eggs.
Spread batter evenly into the prepared tray.
Bake for 20–25 minutes — brownies should be firm on top but still moist inside.
Allow to cool, then cut into 12 squares. Enjoy!
CALS per serve: 225, P: 14g, F: 9g, C: 22g
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