Nutrition Facts (Per 37g Serve)

612 kJ


7.1 g


6.2 g


4.4 g

Makes: 12 Squares
Difficulty: easy

Satisfy those sweet cravings!

Check it out… A Chocolate Brownie that is high protein and low carb. Sounds too good to be true right?

Well it’s not and this week Clean Treats has made us exactly that.

Combining whey protein with egg protein, means this slice is sure to help you hit your macros. The inclusion of nuts adds a crunch to this gooey base.

We left ours in the oven for too long and made it too dry, so instead of the traditional Brownie we turned it into a new and improved Brownie Slice.

You can have yours as a standard Brownie or else follow the secondary recipe to create our Brownie Slice.

To make the Chocolate Brownie:


  • 2 tablespoons organic butter or coconut oil – melted 
  • 1 scoop (30g) Bulk Nutrients WPI or WPC in Chocolate
  • 1 scoop (30g) Bulk Nutrients Egg Protein
  • 1 scoop (2g) Bulk Nutrients Sweetvia
  • 1 teaspoon vanilla essence
  • 1 whole egg
  • 60g sugar free dark chocolate – melted
  • 2 teaspoon cocoa powder
  • 20g hazelnut or almond meal
  • 100g wholemeal self-raising flour
  • 60g chopped hazelnuts
  • 1/3 cup milk of choice


  1. Set oven to 160 degrees and line a brownie tin with baking paper.
  2. Place all dry ingredients in a bowl and combine.
  3. In a separate bowl place all wet ingredients and whisk until well combined.
  4. Make a well in the centre of the dry ingredients and add wet ingredients. Whisk to combine.
  5. Pour brownie batter into lined tin.
  6. Bake for approximately 15 minutes, checking regularly. It will be ready when the centre is set. We left ours in for too long so they dried out. But all was not lost. Follow the next step to create a Brownie Slice instead of the traditional brownie.

To make the Brownie Slice:


  • 150g Brownie Crumbs – see full recipe above.
  • 1 tablespoon rice malt syrup – melted
  • 1 tablespoon coconut oil – melted
  • 2 tablespoons shredded coconut
  • 1 tablespoon cocoa powder
  • 2 tablespoons milk of choice or water
  • 3 tablespoons almond meal
  • 2 tablespoons powdered milk (omit if using milk above)


  1. Crumb existing brownie by hand or in a food processor.
  2. Melt coconut oil and rice malt syrup together.
  3. Add all remaining ingredients to brownie crumb and mix well.
  4. Line a square brownie tin with baking paper and press mixture into tin.
  5. Place in the fridge to set for over an hour. Remove and slice with a sharp knife.

Nutrition Panel

Per Serve Per 100g
Energy (kJ) 612 1640
Protein (g) 7.1 18.9
Carbs (g) 6.2 16.6
Fats (g) 4.4 11.8
Previous post

How Maria Does Peak Week

Next post

Bridget's Booty Workout

Nicole Frain

Nicole Frain

Nicole works for Bulk Nutrients in Customer Service, Research and Development and is our On Site Recipe Creator!

Nicole’s experience in ‘healthier’ cooking comes from her CleanTreats page which she founded late 2013 and has grown her audience organically. Nicole has been one of our sponsored athletes for some time with her involvement in Fitness Model and Bikini competitions and CleanTreats.

Nicole has an ongoing passion for the Health and Fitness industry, dedicated to expanding her knowledge in ongoing supplements, her own health, fitness and balanced lifestyle as well as holding her Personal Training certificate so she can help others reach their own goals.

Nicole’s favourite Bulk Nutrients products include the Cinnamon Protein Pancakes, Micellar Casein to make yoghurt mousse and the Mug Cake for guilt free treats!