Preparation

Step 1

Preheat oven to 175 degrees celsius.

Step 2

Spray a small square baking tin with oil and pour a small amount of flour in it. Bang the tin on the side of your hand to evenly distribute the flour in the tin so it has a flour coating. This is to stop the brownie from sticking.

Step 3

In a large bowl, mix together natvia, eggs, zucchini, apple sauce and vanilla essence.

Step 4

Once mixed well, add the cocoa powder, protein powder, flour, baking soda, baking powder, cinnamon, salt and fold together.

Step 5

Add the chocolate chips to the bowl and fold into the mixture.

Step 6

Pour into tin and bake for 50-55mins. Checking around the 50mins so the top doesn’t burn.

Step 7

For a better fudge texture, allow to 100% cool in the fridge so they harden up a little.

Step 8

If you love icing and want a low calorie icing, refer to icing ingredients and follow the steps below.

Step 9

To prepare the frosting, add the chocolate chips to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds.

Step 10

Stir for at least 1 minute, or until the chocolate chips are completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, greek yogurt and cocoa powders, and stir until smooth. Spread on top of the cooled brownies, and slice into squares.