Peanut Butter Swirl 20/20 Brownies

INGREDIENTS (serves 9):

  • 1/2 cup fine wheat bran
  • 1/2 cup (2 scoops) Chocolate 20/20 Fiber/Protein Powder 
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 cup Truvia
  • pinch of salt
  • 1 cup shredded zucchini, water squeezed out
  • 5 egg whites
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1/2 cup powdered peanut butter
  • 1/4 cup water

    1. Preheat oven to 350°F. Line an 8×8-in square baking dish with parchment paper, coat with nonstick cooking spray and set aside.
    2. In a medium bowl, combine wheat bran, 20/20 powder, cocoa powder, baking powder, Truvia and salt. Toss/mix until well combined. 
    3. Add shredded zucchini, egg whites, coconut oil, vanilla extract and almond milk. Mix until a well combined batter has formed. Pour batter into prepared baking dish and set aside.
    4. In a small bowl, mix powdered peanut butter and water. Pour over brownie batter in a swirl pattern. 
    5. Place baking dish in oven to bake for 30-45 minutes. Remove from oven, allow to cool and cut into 9 squares. 


    Serves 9, 1 brownie per serving. This is a Step 1 approved dessert recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 5g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 80 calories, 8g protein, 10g carb, 5g fiber, 5g net carb, 2g sugar, 2g fat, 0g sat fat, 210mg sodium

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