‘Tis the season for baking. Its one of my favorite times of year, but I don’t want to break the Macro Bank with all these delish goodies…… For this very reason I try to put a healthy spin on my recipes. The base of these brownies was made with FlapJacked Protein Baking Mix. (The is a very versatile mix that can be used as a base for cookies, waffles, pancakes, bars etc). I subbed in Pumpkin Puree for oil/butter and I also used a sugar-free pudding mix to ensure the Brownies stayed moist. This recipe turned out delish and not an ounce of guilt was felt while consuming them. My family enjoyed every bite as well. I hope you enjoy!
Makes 16 Brownies
Serving Size is 1 Brownie Macros: P5/C15.3/F2.6
Ingredients
1.5 Cups FlapJacked Buttermilk Baking Mix
1/3 Cup Pureed Pumpkin
1 Packet Sugar-Free Vanilla Pudding Mix
1/3 Cup Unsweet Cocoa
1/3 Cup Brown Sugar
2 Whole Eggs
1/4 cup Mini Chocolate chips
1tsp Baking Soda
1tsp Almond Extract
Topping
1/3 Cup Salted Caramel Chips
Instructions:
1. Measure and Mix all ingredients in large bowl.
2. Pre Heat oven to 350 Degrees
3. Spray 8×8 glass dish with PAM
4. Mix together ingredients until smooth
5. Pour into glass baking dish and place in oven
6. Bake for 15-20 mins or until inserted tooth pic comes out clean
7. Remove and let brownies cool
8. Cut into 16 individuals brownies
9. Melt Salted Caramel Chips in small dish
10. Place melted Caramel in small Ziplock and cut hole in tip
11. Drizzle on each brown and allow to cool
12. Most Important- ENJOY!
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