If you’ve never had a fudge brownie pie, you’re in for a real treat. Not only does this version have the fudge brownie center on top of a toasty graham cracker crust, it’s also loaded with 26 grams of protein.
And thanks to the mini ready crust, you can cook AND eat your fudge brownie pie in about 15 minutes.
How to Make This Fudge Brownie Pie
Let’s quickly run through the components of this personal pie and touch on potential modifications, tips, and all that jazz.
It doesn’t get any easier than this. The recipe calls for a ready made graham cracker crust from Keebler. I find these at Walmart, Target, and sometimes Kroger.
If you have trouble finding them or wanted to make your own crust, here are a few of my recipes that could work:
- low carb almond flour crust from my pumpkin cheesecake bars or walnut crust from my chocolate avocado tart
- use a full size reduced fat crust and double/triple the filling recipe
You could also go crustless and throw the fudge brownie batter in a ramekin for a few minutes at the same oven temperature. And if you’re really hungry, eat is straight out of the bowl. It doesn’t need to be baked!
The Protein Fudge Brownie Filling
Here are the dry ingredients you’ll need with a quick note on potential swaps:
- vanilla protein powder
- unsweetened cocoa powder (or omit and use chocolate protein powder – I just buy vanilla since I can make it chocolate but can’t go the other way)
And the wet ingredients:
- creamy peanut butter
- unsweetened apple sauce (canned pumpkin, mashed banana, light butter, or more peanut butter would be worthy alternatives)
The brownie batter should be thick but not too thick to spread. I highly recommend weighing ingredients using a food scale for accuracy. If your batter is too thick, you can add a bit more apple sauce.
Air Fryer vs Oven
While the recipe calls for baking in an oven, you could certainly use an air fryer for the same time/temp. Every air fryer is a bit different, though. So keep an eye on your crust in the first step to avoid burning it.
With either method, there aren’t really any food safety concerns in the brownie mix so you can slightly undercook the brownie for an extra gooey center.
Final Fudge Brownie Pie Recipe Notes
With any protein dessert, I always like to mention that every protein powder is different, unfortunately. If you’re using a different protein than the recipe calls for, you may have to tinker with the recipe to get it just right.
In the case of this fudge brownie protein pie, too dry means you probably need more peanut butter or apple sauce. On the other hand, if your batter is too runny, you may need more protein powder or less apple sauce. PEScience is a whey and casein blend, which means it’s a bit more dense and absorbent than whey on its own.
- 1 mini Keebler Ready Crust , 4 oz graham cracker crust
- 3/4 scoop (23g) PEScience Protein Powder, vanilla
- 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
- 1 Tbsp (16g) Creamy Peanut Butter
- 2 Tbsp (30g) Unsweetened Apple Sauce
- Preheat an oven to 350F and bake the pie crust for about 5 minutes until it begins to turn golden brown.
- While the crust bakes, mix the remaining ingredients together to form a batter.
- Remove the crust from the oven, add the batter, and bake for another 4-6 minutes. You want it to be gooey, so don’t over bake.
- One pie has 7 Smart Points.
Nutrition Information:Serving Size: 1 pie
Amount Per Serving: Calories: 305Total Fat: 13gCarbohydrates: 25gProtein: 23g
More Protein Brownie Recipes You Might Like
My one-minute, 100-calorie protein brownie is one of the most popular recipes on the blog. And with a title like that, you can see why.
And if you’re looking for a larger dessert for an even or feeding a small army, my chocolate caramel protein brownies are a hit. They’re poke brownies with fat free whipped topping and toffee pieces on top. Yasss.