For the past few months, I’ve been tinkering with the idea of being able to eat my favorite sweets in macros, and the idea came about while I was casually browsing around on Facebook one day (incidentally, follow me on Facebook!!) and I saw a Tasty video on Oreo blondies. This was definitely an “AH-HA!!” moment for me – why not incorporate my favorite sweets and cookies into a macro brownie???
The Red Velvet Oreo Brownie was my very first experiment in this type of venture. Since I already had a solid recipe for red velvet in both cupcake and brownie form (the brownie recipe I’m planning on posting sometime in the future), I played around with the macros to include bits of Red Velvet Oreos into the mix.
(This is a sidenote, but I must have been living under a rock for the longest time, because I had NO IDEA that Red Velvet Oreo cookies existed until I saw these at a discount store recently…maybe it was because I was being so good with my diet that I was oblivious to this fact???)
These are definitely a lot easier to make than the Red Velvet cupcakes since I pour the cream cheese sauce and use a knife to swirl designs into the batter before I bake – and they come out so elegantly delicious in such a rugged form.
Now that I’ve been successful at making cookie protein brownies, you know that I’ll be making more of these in the future – the goal will be to make these with Girl Scout Cookie Thin Mints! 🙂
(makes 24 brownies)
6 scoops vanilla whey/casein protein powder (Quest-brand recommended)
1/3 cup oat flour
1/3 cup Truvia baking blend
1/8 cup unsweetened cocoa powder
10 red velvet Oreo cookie sandwiches
1 1/8 cup nonfat milk
1/2 cup unsweetened apple sauce
1/4 cup nonfat cream cheese, softened
1/8 cup nonfat greek yogurt
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
7 tablespoons Smart Balance Light butter spread, softened
3 teaspoons red food coloring
1 1/2 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon distilled white vinegar
- Preheat oven to 350 degrees F.
- In a small bowl, pour 1 cup nonfat milk and 1 teaspoon white vinegar and let sit for 5-10 minutes (the milk will curdle). Set aside.
- In another separate bowl, mix Truvia baking blend and butter and combine until smooth.
- In a separate large bowl, sift vanilla protein powder, oat flour, cocoa, baking soda and salt until well-combined.
- Pour milk and vinegar mixture, Truvia and butter mixture, apple sauce and egg replacement and mix until well-combined.
- Pour vanilla extract, remaining vinegar and add red food coloring. Mix until food coloring has been evenly distributed through the batter.
- Crumble Oreo cookies with your hands (one by one) and mix into batter (reserve one for garnish before baking).
- In a 9″ x 13″ baking pan, spray with cooking oil and pour batter into pan.
- To make the cream cheese “sauce”: mix remaining 1/8 cup milk, cream cheese and greek yogurt with a whisk or electric mixer until smooth. Pour mixture on the batter’s surface in thin ribbons. Take a knife and swirl through the batter until it creates the desired effect.
- Sprinkle the remaining Oreo cookies on top of the batter.
- Bake for 18-20 minutes, or until baked thoroughly (test for doneness with a toothpick – it’s cooked completely if a toothpick comes out clean with minimal crumbs).
- Let cool for 15-20 minutes before serving.
((c) 2016 photo credit by Tristan Sullivan)