We previously discussed a peanut butter protein brownie recipe that I have been using for a while, but I was recently turned on to another recipe which is not bad at all either. This protein brownie recipe leaves out the peanut butter and replaces those fats with the fat from an egg yolk. I have also done this recipe without the egg yolk and added an extra two egg whites to make this a fat-free recipe since I only use unsweetened almond milk as my source of milk. As far as the protein powder goes, I normally use chocolate whey protein powder for my brownie recipes.
1 egg (or 3 egg whites if you want to lose the fat)
1 scoop of chocolate protein powder
1 splash of milk (I use unsweetened almond milk)
1 tablespoon of Splenda (or your sweetener of choice)
Mix all of the ingredients together and pour until ceramic bowl or mug. Cook the brownie mix on high for 1:30 (cooking times may vary depending on your microwave and location). Once the brownie cools, enjoy it guilt-free.