Too Good-To-Be-True' Iced Dark Chocolate Brownies

makes 16

Ingredients:
- 1 cup of quick oats, ground (or you can use oat flour if you aren't in a oat-grinding mood)
- 1/2 cup of almond meal (again, I used Bob's Red Mill brand)
- 6 tbsp unsweetened cocoa
- 6 tbsp of unsweetened almond milk
- 3/4 cup egg whites
- 1 egg
- 1 tbsp vanilla extract
- 1/4 cup granulated splenda

1) Preheat the oven to 350 degrees.
2) Line a brownie pan with parchment paper (8X8/9X9 square pan)
3) Combine all ingredients in a bowl and mix thoroughly.
4) Pour into pan and bake in the middle rack for 15-20 minutes, when the centre is firm and some cracks form on top.
5) Take out of pan and let cool. Then it's icing time!

Per brownie: 57 calories, fat 3g, carbohydrates 5g, protein 3g

THE Icing
makes enough icing for a pan of brownies (with enough left to lick the spoon!)

Ingredients:
- 3 tbsp of unsweetened cocoa
- 3-4 tbsp of unsweetened almond milk (start with 3 and add more if it's too dry)
- 2/3 scoop of vanilla protein powder
- 1 heaping tbsp of canned pumpkin
- splenda to taste
- 1-2 tsp of sugar free chocolate jell-o pudding mix

1) Mix all dry ingredients together and then add in the liquid.
2) Add as much liquid as necessary to achieve the desired consistency.
3) Spread on your favourite baked good.

Nutritional info for a 'Too-good-to-be-true' Iced Dark Chocolate Brownie:
calories: 67, fat 3.5g, carbohydrates 6g, protein 5g

Nutritional info for the whole dish of icing:
calories 154, fat 5g, carbohydrates 16g, protein 22g,