​​Brownie​

Nutrients per serving:

• Energy: 187 kcal
  
• Protein: 14.4 g
  
• Carbohydrate: 15.3 g
  
• Carbohydrate of which sugars: 10.8 g
  
• Fat: 7.4 g
  
• Fat of which saturates: 3.1 g
  
• Fibre: 1.0 g
  
• Salt: 0.6 g
  

• 50 g low-fat spread
  
• 35 g soft brown sugar
  
• 96 g Protein Bake Mix
  
• 100 g ​Herbalife24® Rebuild Strength Chocolate
  
• 200 ml semi-skimmed milk
  
• 35 g 85% dark chocolate, broken into pieces
  
• 16 g cocoa powder
  
• 1 egg
  
• Baking paper and a 20 cm square cake tin
  

• Preheat the oven to 170°C/gas 3 and line the cake tin with baking paper.
  
• In a large mixing bowl, combine the low-fat spread with the soft brown sugar until completely combined. Stir in the Protein Bake Mix and Herbalife24® Rebuild Strength Chocolate powders, along with the milk.
  
• In a microwaveable bowl, melt the chocolate for 1 minute and 30 seconds or until you can mix the chocolate smoothly. Stir the chocolate into the batter and whisk in the eggs. Transfer the batter to the prepared cake tin and bake for 15-20 minutes until the top is set and fluffed up but the filling is still liquid underneath. Pierce the top a couple of times with a knife then allow to cool in the tin.
  
• Remove the brownie from the tin and baking paper then cut into sixteen pieces. Keep for up to 4 days in the fridge or wrap the brownies individually and freeze. To defrost, transfer to the fridge until defrosted.
  

*The Protein Bake Mix nutritional profile is unchanged when cooked/heated, however, if other Herbalife products are used in the recipes too, some of the vitamin levels in those products may decline by cooking.