DIY protein bar recipe with none of the junk and all of the protein. The Fudge Brownie Chocolate Bars are low calorie, gluten-free, sugar-free and low carb.
Line a brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except the mini chocolate chips. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
Scoop the mixture into the brownie pan and flatten it out. Sprinkle the mini chocolate chips on top and press them into the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into bars. Individually wrap the protein bars in plastic sandwich baggies.
Keep in the freezer for up to 3 months.
Ingredients
Directions
Line a brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except the mini chocolate chips. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
Scoop the mixture into the brownie pan and flatten it out. Sprinkle the mini chocolate chips on top and press them into the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into bars. Individually wrap the protein bars in plastic sandwich baggies.
Keep in the freezer for up to 3 months.