High Protein Brownie Recipe
- 1 cup almond flour
- 1/3 cup protein powder
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup melted coconut oil or butter
- 2 eggs, or 2 flax eggs
- 2/3 cup sugar or granulated erythritol
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips, optional
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the almond flour, protein powder, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil or butter, eggs or flax eggs, sugar or granulated erythritol, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips, if desired.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares and serving.
- For a nut-free version, use oat flour or quinoa flour in place of the almond flour.
- To make the brownies vegan, use flax eggs instead of chicken eggs. To make flax eggs, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for 5 minutes.
- For a sweeter brownie, add an extra 1/4 cup of sugar or granulated erythritol.
- For a more decadent brownie, add 1/2 cup of melted chocolate chips to the batter.
- Store the brownies in an airtight container at room temperature for up to 3 days.