👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with mini paper liners.
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2
In a large mixing bowl, whisk together the flour, cocoa powder, protein powder, granulated sugar, brown sugar, baking powder, and salt until well combined.
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3
In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.
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4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
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5
Gently fold in the chocolate chips.
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6
Spoon the brownie batter into the prepared mini muffin cups, filling each about two-thirds full.
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7
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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8
Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
For a dairy-free option, use coconut oil instead of butter and a plant-based milk. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. These also freeze well for up to 3 months.
🥗 Nutrition (per serving)
Calories
175 kcal
Protein
10g
Total Fat
9g
Saturated Fat
5g
Carbs
15g
Fiber
2g
Sugar
8g
Sodium
100mg
Cholesterol
40mg
