- serves 9
- prep time 25 minutes
- cooking time 15-20 minutes
Ingredients
| Brownie Base | |
|---|---|
| 1 x | Macro Mike Double Chocolate Brownie Baking Mix |
| 210ml | Unsweetened Almond Milk |
| Choc Protein Mousse | |
|---|---|
| 450g | Silken Tofu |
| 140g | Sugar Free Dark Chocolate, Melted |
| 1/3 cup | Unsweetened Cocoa Powder |
Macros
per serving
- protein 14g
- fat 12g
- carbs 20g
- calories 217
Recipe by: @fit_foodie_lulu
Tofu just changed the brownie game. These chocolate brownies are no joke! 😏 Topped with a rich, creamy chocolate mousse made from tofu 🤤—you’ll never think of tofu the same way again. 😱
Steps
-
Bake the Macro Mike Brownie Mix as per the instructions on the back of the bag. Allow to cool completely in the baking tray.
-
Make the Mousse: In a blender or food processor, combine drained silken tofu, melted chocolate (slightly cooled), cocoa powder. Blend until completely smooth and creamy, no lumps! Scrape down sides as needed.
-
Once brownie is cool, spread mousse evenly on top. Refrigerate for at least 4 hours (or overnight) until mousse is firm.
-
To serve dust with cocoa powder, add fresh raspberries, and slice into 9 squares. Devour!
