Growing up in Chicago, my family and I didn’t eat out much. We didn’t because we preferred to eat at home. Both my mom and dad were amazing cooks and loved to show off their cooking skills so, really, there was no reason to venture outside for our meals. Every once a while though, the urge for something different would strike and… we’d go out to Outback Steakhouse. My dad and brother would order ribs, my mom would go for chicken, and I’d order a Cream of Onion Soup as my starter and bowl of French Onion Soup as my main course (I know, what a weirdo… but what can I say? I loved my onions).
Anyways, when the waitress would come around with the dessert menu, my brother and I would always say YES and split something. Usually that something was their chocolate fudge brownie with vanilla ice cream and chocolate sauce. Now, I remember this dessert being RIDICULOUS – hot rich brownie, cold melting vanilla ice cream, mmmm. But I also remember getting really aggressive when it showed up on our table. I’d get my fork ready and as soon as it hit the table, BAAAM! I’d go for it. My poor little brother would then just pout and get all angry. “Mom! Dad! She ate all of it!” But I’d smile ear to ear, stuffed to the brim – face full of chocolate. Don’t blame me! I’d think, blame love! Because I simply LOVED that dessert. It did crazy things to my spirit of sharing.
It was just CRAZY GOOD. And it’s exactly that which inspired me to make THIS dessert today, a dessert that packs the same amount of nommage, the same level of intensity, and the same desire to absolutely destroy the plate – with 1/10th of the calories, hardly any fat, no sugar, and a massive punch of protein POW! It’s not sorcery, I promise. Here’s the recipe.
Blend all ingredients together and bake the mix at 160 C (320 F) for about 35-40 minutes or until it’s cooked through inside. I baked it in a small silicone brownie pan so if you want to bake it in a medium or large one, make sure you duplicate (or even triplicate) the mix.
Macros per Serving (out of 4 sans the ice cream and this is up to which one you use):
4g carb (out of which 3g is fiber!)
Make sure you don’t overbake it because, if you do, it’ll turn out dry and kind of weirdly crumbly so just keep an eye on it and as soon as it feels baked inside when poked with a knife, remove it from the oven.
Then, slice it into squares and add a scoop of protein ice cream on top! You can use homemade protein ice cream or, better yet, Oppo ice cream if your’e in the UK, Halo Top if your’e in the US, and Add if you’re in Sweden!