Description
Delicious and healthy Protein Brownies made with almond flour and protein powder, perfect for a guilt-free chocolate treat. These brownies are easy to prepare and combine a rich chocolate flavor with added protein to keep you energized.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/3 cup protein powder
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup melted coconut oil (or butter)
- 2 eggs
- 2/3 cup sugar (or granulated erythritol)
- 1 tsp pure vanilla extract
Optional
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) to prepare it for baking the brownies.
- Prepare the Pan: Grease an 8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine almond flour, protein powder, cocoa powder, baking powder, and salt thoroughly.
- Mix Wet Ingredients: In another bowl, whisk together melted coconut oil (or butter), eggs, sugar (or erythritol), and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl and stir until fully combined into a uniform batter.
- Add Optional Chocolate Chips: Fold in mini chocolate chips if using, distributing them evenly throughout the batter.
- Bake: Spread the brownie batter evenly in the prepared pan and bake for about 20 minutes or until the brownies are set and a toothpick inserted comes out mostly clean.
- Cool and Serve: Allow the brownies to cool completely before cutting and serving to ensure clean slices.
Notes
- Using erythritol instead of sugar makes these brownies lower in calories and diabetic-friendly.
- Ensure not to overbake to keep the brownies moist and fudgy.
- You can substitute coconut oil with butter for a richer flavor.
- Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Adding mini chocolate chips is optional but adds an extra chocolatey touch.
