White Chocolate Mint Cheesecake Topped Protein Brownies (Gluten Free)

Made with PES Select White Chocolate Mint Protein. Grab your own tub for 30% at pescience.com with discount code "driven"

Calories per slice: 58

8g protein

4.5g carbs

1g fat

Ingredients:

Brownie layer: 1 scoop Select Milk Chocolate Protein 3/4 cup unsweetened cocoa powder 3/4 cup Gluten Free rolled oats 1 cup Splenda (or other sweetener to match) 1 egg 2 egg whites 1/3 cup unsweetened almond milk 1.5tsp baking powder

Cheesecake Layer: 2 x 250g containers Fat Free cream cheese 1 scoop White Chocolate Mint Select Protein 1/3 cup eggwhites 1/2 cup splenda 1 tsp mint extract

Directions:

- Add all brownie ingredients into a good blender or nutribullet, pulse until completely blended. This will take some time depending on your blender as there are few wet ingredients, may need to shake/scrape sides and re blend a few times.

-Pour into 9x13 cake pan or pyrex dish (grease this first) -In a large mixing bowl beat cream cheese until softened -mix in everything else -pour over brownie batter -optionally crush candy cane over top -Bake at 350 for 24 minutes, remove and let cool completely -refrigerate 4+ hours to set -Mine cut into 24 pieces nicely, size as you like them