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45-Second Protein Lava Brownie

45-Second Protein Lava Brownie

A quick, chocolatey protein brownie made in the microwave with pumpkin, cocoa, chocolate chips, and a molten-style center. The recipe makes two individual brownies and is designed to cook in just 45 seconds.

2 servings6 minAmerican

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Ingredients

  • 30 g Chocolate whey/casein blend protein powder
  • 20 g Brownie batter protein powder (The source specifies Protein Cookie Butter Brownie Batter Powder.)
  • 15 g Unsweetened baking cocoa
  • 10 g All-purpose flour
  • 4 g Zero-calorie sweetener
  • 4 g Baking soda
  • Sea salt (Pinch)
  • 80 g Canned pumpkin
  • 80 g Unsweetened almond milk
  • 1 Large egg (Room temperature)
  • 15 g Mini chocolate chips (The directions specify adding 8 g to each brownie, which would total 16 g; the ingredient list states 15 g.)

Steps

  1. 1

    Combine the protein powders, cocoa, flour, zero-calorie sweetener, baking soda, and sea salt in a mixing bowl. Whisk thoroughly to distribute the leavening and prevent protein powder or cocoa clumps.

  2. 2

    Add the canned pumpkin, unsweetened almond milk, and room-temperature egg to the dry mixture. Stir until you have a smooth, thick brownie batter with no dry pockets.

  3. 3

    Lightly coat a 4.5-inch, 10-ounce microwave-safe ramekin with nonstick spray. Spoon half of the batter into the ramekin, reserving the remaining batter for the second brownie.

  4. 4

    Place approximately 8 g of the mini chocolate chips in the center of the batter. Gently stir them into the center without fully mixing them throughout, helping create the lava-style chocolate center.

  5. 5

    Microwave the ramekin on high for 45 seconds. The brownie should be set around the edges while remaining soft and molten in the center. Repeat with the remaining batter in a second ramekin, or cook the second portion separately.

  6. 6

    Carefully loosen the brownie from the ramekin and invert it onto a plate. Remove the ramekin and serve immediately while warm.

Notes

The source describes the recipe as making two brownies and lists 15 g total chocolate chips, but the directions call for 8 g per brownie. Use 15 g total to follow the ingredient list, or 16 g total to follow the per-brownie direction. Microwave power varies; avoid overcooking, since the brownie is intended to remain soft and lava-like in the center. The creator cautions that the recipe may not work well with poor-quality protein powder.

Nutrition per serving

217Calories
22gProtein
21gCarbs
7gFat
6gFiber
  • dessert
  • snack
  • microwave
  • quick
  • high-protein
  • chocolate
  • individual-serving

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