Protein Brownies

UMP brownie cookie

EASY-UMP CHOC Brownies

Ingredients:
3 scoops of UMP Choc
2 tbsp. of HWC (heavy whipping cream)
8 oz. of H2O
1 whole Egg
1 tbsp. of unsweetened Cocoa


Instructions:
In a blender... mix all ingredients until smooth (kind of thick) Pour batter into a microwave safe container Microwave for 6-8 minutes or until you see the top layer firming up Remove from microwave, let cool for 15-20 minutes

Nutrition:
The entire Brownie yields...
508 calories- 67 g protein- 15g C- 20g F
Time: 10 minutes to prepare- quick and easy
Roger said it was good and he approves of the ingredients for once!!!

CHOCOLATE PB PROTEIN BROWNIE LOAF

Ingredients:
1 cup oat flour
4 egg whites (I added 2 yolks)
2 scoops UMP Choc
1 tsp. baking soda
½ tsp. salt
¼ cup unsweetened applesauce
3 tbsp. unsweetened baking cocoa (I used instant mocha coffee)
4 oz. unsweetened almond milk
¼ cup all natural PB (melted for 30 sec in microwave to mix easily)
4 tbsp. nonfat Greek Yogurt

Instructions:
  1. 1) Add all ingredients in a large mixing bowl and mix.
  2. 2) Spray 8X8 Pyrex dish with Pam (I used 2 loaf pans)
  3. 3) Place batter in dish and bake at 350 for 25 min. (I baked for 20 min)
  4. 4) Do the toothpick test!

DOUBLE CHOCOLATE UMP BROWNIES

Makes 8 brownies: Low carb / gluten free
Ingredients:
1 cup butternut squash, mashed
5 egg whites
1/3 cup Truvia
2 scoops Beverly Chocolate Ultimate Muscle Protein (UMP)
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of salt
½ cup dark chocolate chips

Instructions:
  1. 1) Preheat your oven to 400 degrees, use a fork to puncture holes all around it, and then throw in the oven for 25-30 minutes.
  2. 2) Once your squash is soft and cooked through, remove the orangey flesh and mash it up in a bowl. And 3) turn your oven down to 350 degrees.
  3. 4) Add coconut oil, Truvia, vanilla, and whisked egg whites to the bowl and mix together.
  4. 5) Then add your dry ingredients: UMP, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. 6) Mix well until smooth. (I used a hand mixer to make sure there were no squash chunks)
  6. 7) Pour into an 8×8 glass baking dish or muffin tin.
  7. 8) Bake for 30-35 minutes.
  8. 9) Let them cool before you put your paws on them. I know. Patience is a virtue.

Nutrition: Calories: 123 / Protein: 9.5 / Carbs: 5 / Fat: 8


pUMPed UP BROWNIES UMP BROWNIES

Makes 12 brownies
Ingredients:
4 scoops Beverly UMP (Chocolate)
1 cup butternut squash, mashed
2 eggs
2 egg whites
¼ cup Walden Farm’s Chocolate Syrup
½ cup Truvia
½ cup almond milk
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt
½ cup dark chocolate chips

Instructions:
  1. 1) Preheat your oven to 350 degrees.
  2. 2) Combine all wet ingredients in a bowl and mix well
  3. 3) Then add all of your dry ingredients except for chocolate chips (I used a hand mixer because it was early and I hadn’t had my coffee yet)
  4. 4) Fold in chocolate chips
  5. 5) Pour into an 8×8 glass baking dish or muffin tin.
  6. 6) Bake for 25-30 minutes or until a toothpick comes out clean.
  7. 7) Let them cool before you put your paws on them. I know. Patience is a virtue.

Nutrition: Calories: 104 Protein: 10 Carbs: 7.5 Fat: 4.5


BASIC MUSCLE PROVIDER BROWNIE RECIPE #1

Ingredients:
1-2 scoops Muscle Provider chocolate
Water

Instructions:
In a microwave safe bowl or large coffee cup put in 1-2 scoops MP chocolate and add water about 1 tbsp. at a time until mixed into a brownie batter consistency. Microwave at 10-20 second intervals until it forms a brownie. Be careful not over cook.
Optional: Top with 2 tbsp. whipped topping and/or 1 tbsp. cashew or almond butter (depending on diet requirements).

MP BROWNIE

By: Healthnut
Ingredients:
Start with 1/8 cup water (add more for moister brownie)
1 scoop MP

Instructions:
Microwave for 20 seconds or bake in oven at 325 for 6-8 minutes. You can add ¼ cup oatmeal, peanut butter, Splenda, cinnamon, etc

BASIC UMP BROWNIE RECIPE

Ingredients:
¼ – ½ cup egg substitute (optional)
About ¼ – ½ cup water (just enough to make a thick batter)
Dash salt

Instructions:
Mix all ingredients in a microwave safe bowl. Put in microwave for 1 to 1 ½ minutes. Then, put in freezer or fridge for about 3 minutes to cool and set up. Take out, top with Cool Whip (like icing – optional) and enjoy.

JULIE’S BROWNIE RECIPE

By: Julie Lohre
Ingredients:
2 scoops UMP (I prefer chocolate here)
enough water or coffee to mix (it will be thick)
Vanilla, cinnamon and Splenda to taste
½ cup egg substitute

Instructions:
Microwave for about 45 seconds and enjoy! I like to top it with either some spray butter or just a bit of cool whip. Then there are the times that I put a little peanut butter on top and let it melt.

PEARLWORLD BROWNIES

By: Becki & Charles Pearl
Ingredients:
About ¼ cup low-fat milk
1 tsp. vanilla
½ cup UMP
1 tsp. baking powder
1 small pack fat free, sugar free instant pudding mix
2 eggs
1/3 cup Splenda

Instructions:
Mix ingredients into a batter consistency. Spray an 8 x 8 size pan with cooking spray. Bake at 350 for about 17 – 20 minutes.

MUSCLE PROVIDER POTATO BROWNIE

By: Healthnut
Ingredients:
½ cup water or coffee
3 oz. sweet potato (weighed before cooking)
1 ½ scoops MP chocolate
1/8 tsp. sea salt
3-4 packets Splenda
¼ cup blue berries

Instructions:
Mash the sweet potato then add ¼ water or coffee and MP until a batter consistency. Add ½ more water if needed to reach the desired consistency. Add berries and salt. Stir. Bake in baking dish or muffin tin at 325-350 for 8-10 minutes. You can use microwave too. Microwave at 30 second intervals until cooked. Don’t over cook. When it’s soft to touch and berries have burst that should be good for a moist brownie.

ZUCCHINI BROWNIE

By: Shar

For those of you who like zucchini bread here’s a substitute that I really like. I use 2 scoops of UMP vanilla, vanilla extract, enough water to make batter consistency and enough nutmeg and cinnamon to make it a nice tan color. I add a little clove too and shredded zucchini. Microwave for 30 seconds at a time until done.


BODY BUILDER BROWNIES

Makes 12 brownies
Ingredients:
4 scoops Beverly Mass Maker Ultra (Chocolate)
1 cup sweet potato, mashed
2 eggs
2T Coconut Oil, melted
2T Walden Farm’s Chocolate Syrup
½ cup Truvia
½ cup almond milk
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
Pinch of salt
Optional: ½ cup dark chocolate chips

Instructions:
  1. 1) Preheat your oven to 400 degrees, use a fork to puncture holes in your sweet potato, and then throw in the oven for 25-30 minutes. (Or save some precious time, skip this step and used canned organic sweet potato like I did)
  2. 2) Once your tater is soft and cooked through, remove the orangey flesh and mash it up in a bowl.
  3. 3) Turn your oven down to 350 degrees.
  4. 4) Add melted coconut oil, vanilla, milk, syrup, egg and egg whites to the bowl and mix together.
  5. 5) Then add your dry ingredients: Mass Maker, Truvia, cocoa powder, baking powder, oats, and salt. Mix well until smooth. (I used a hand mixer because it was early and I hadn’t had my coffee yet)
  6. 6) Fold in chocolate chips which I made optional but completely necessary if you ask me.
  7. 7) Pour into an 8×8 glass baking dish or muffin tin.
  8. 8) Bake for 25-30 minutes.
  9. 9) Let them cool before you put your paws on them. I know. Patience is a virtue.

Nutrition: Calories: 139 Protein: 7.5 Carbs: 16.75 Fat: 5.5

POT OF GOLD BLONDE BROWNIE BITES

Makes 16 servings (8 bites per serving)
Ingredients: Serves 1
2 scoops Beverly Vanilla UMP
1 cup 0% Greek Yogurt
½ cup oats
2 eggs
1 cup yellow squash, grated (about 2 small squash)
½ cup Truvia
¼ cup Walden Farms Pancake Syrup
½ tsp. baking powder

Instructions:
  1. 1) Preheat Oven to 350.
  2. 2) Grate squash.
  3. 3) Place in large bowl with eggs and Greek yogurt and beat the tar out of it. Use a hand mixer or food processor to help purée the squash.
  4. 4) Add dry ingredients to the wet ingredients. Combine until clump free.
  5. 5) Grease a 9x13 with coconut oil and pour batter inside.
  6. 6) Bake for 30 minutes or until toothpick comes out clean.
  7. 7) Cut in one inch squares OPTION: Add white chocolate chips and/or macadamia nuts if you’re feeling frisky.

Nutrition: 8 bites. Recipe makes 16 servings. Calories: 51 Protein: 6 Carbs: 4.5 Fat: 1.25

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