Prep
20m
Ingredients
Method
Nutrition
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For
1
M
I
240
g
Fat-free milk
200
g
Almond milk
30-35
g
Whey protein powder, Dutch chocolate
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Per Serving
Calories
444kcal
Fat
10g
Carbs
38g
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Cool brownies completely before topping to prevent melting. Bake 45–50 minutes in glass or 30 in metal. Crinkle parchment for a better fit and don't overmix the batter to keep it fudgy. Warm the ice cream pint under water for 1 minute before spinning for a better texture. Be patient blending pistachio butter as it can take 30 minutes, and add water to frosting in tiny splashes until spreadable
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Prep
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
240
g
Fat-free milk
200
g
Almond milk
30-35
g
Whey protein powder, Dutch chocolate
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
444kcal
Fat
10g
Carbs
38g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cool brownies completely before topping to prevent melting. Bake 45–50 minutes in glass or 30 in metal. Crinkle parchment for a better fit and don't overmix the batter to keep it fudgy. Warm the ice cream pint under water for 1 minute before spinning for a better texture. Be patient blending pistachio butter as it can take 30 minutes, and add water to frosting in tiny splashes until spreadable
Only visible to you
Made it?
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