Chocolate Brownie Protein Cake

Preparation Time: 10 minutes. Bake time: 20 minutes. Cut into 9 squares.

Ingredients:

• 5 tbsp butter
• 1/2 c coconut sugar


• 1/4 c maple syrup
• 1/2 c canned pumpkin
• 7 oz (200 g) 70% dark chocolate bar, broke into pieces


• 2 eggs
• 1 tsp vanilla


• 1 tbsp cocoa powder
• 3 tbsp cornstarch
• 1/2 tsp baking soda
• 1 scoop Eidopro Protein Powder

Method:

Preheat oven to 325 degrees. In a medium pot, melt butter over low-medium heat. Stir in sugar, syrup and pumpkin. Add chocolate bar pieces and continue stirring until melted completely. Remove from heat and stir in eggs and vanilla. Using a sieve, shake in cocoa powder, cornstarch and baking soda. Continue stirring and add Eidopro Protein Powder. Beat with electric mixer or stir vigorously with wooden spoon for 2 minutes. Mixture should be shiny and free of lumps. Pour into prepared 9 inch square baking dish. Bake for 15-20 minutes. Cake will rise slightly and be firm in the center (although still very moist). Cool on wire rack. Ice, or serve with Greek yogurt and berries.