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Halloween Protein Brownies

Prep Time: 10 min.

Yields: 16 Serving

Ingredients: 

- 5 1/2 ounces of 70% dark chocolate
- 6 tbsp vegan butter
- 2/3 cup sugar
- 3 large eggs or egg substitute 
- 1/4 cup Boku Cacao Nibs 
- 2 scoops Boku Coco Love
- 2 scoop Boku Super Protein Chocolate 
- 1/2 cup flour
- 1/8 tsp baking powder 
- 1/2 tsp salt

Halloween Decorations: 

- Black Frosting 
- Candy Corn/ Candy Pumpkins
- Headstone Shaped Cookies 
- Festive Sprinkles 

Directions: 

1) Preheat oven to 350 degrees. Melt chocolate and butter on low heat over the stove until just melted and smooth.

2) Remove from heat and whisk in sugar, for a minute. Test with your finger to make sure it's not too hot, then whisk in eggs, one at a time, whisking as you work. Stir in Boku Coco Love, Boku Super Protein, Boku Cacao Nibs, flour, baking powder and salt. Whisk until no flour streaks remain.

3) Pour into a parchment lined 8 x 8 baking pan, and bake at 350 degrees for 20 minutes, until toothpick comes outs just clean. Let cool for five minutes in pan on a wire rack, then remove from pan and let finish cooling on the rack.

4) Once cooled cut brownies into rectangles. Use black frosting with a piping tip and write RIP onto cookies. Attach "headstones" and the rest of the Halloween treats with frosting. ENJOY! 

Brownies inspired by Tastes Better from Scratch.

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