👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large bowl, whisk together the cocoa powder, protein powder, almond flour, oat flour, erythritol, baking powder, and salt until well combined and lump-free.
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3
In a separate medium bowl, whisk the eggs, applesauce, almond butter, melted coconut oil, and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix; the batter will be thick.
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5
If using, gently fold in the mini chocolate chips.
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6
Spread the batter evenly into the prepared baking pan. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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7
Allow the brownies to cool completely in the pan on a wire rack before carefully lifting them out and cutting into 16 equal squares.
💡 Notes
For best fudgy texture, ensure brownies are completely cooled before cutting. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These also freeze well for longer storage; thaw at room temperature. Adjust protein powder type as needed, but be aware it may affect moisture levels. If batter is too thick, add a splash of milk.
🥗 Nutrition (per serving)
Calories
120 kcal
Protein
9g
Total Fat
7g
Saturated Fat
3g
Carbs
8g
Fiber
2g
Sugar
2g
Sodium
75mg
Cholesterol
25mg
