👩🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
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2
In a large mixing bowl, whisk together the cocoa powder, protein powder, almond flour, erythritol (or sweetener), and sea salt until well combined and lump-free.
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3
In a separate medium bowl, whisk together the applesauce, almond milk, melted coconut oil, vanilla extract, and egg until smooth.
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4
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix. If using, fold in chocolate chips or nuts now.
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5
Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
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6
Remove from the oven and let cool completely in the pan on a wire rack before lifting out and cutting into 16 or 25 squares.
💡 Notes
Store cooled brownie bites in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze individually wrapped bites for 2-3 months. Thaw at room temperature or microwave briefly to enjoy.
🥗 Nutrition (per serving)
Calories
120 kcal
Protein
8g
Total Fat
7g
Saturated Fat
3g
Carbs
8g
Fiber
2g
Sugar
2g
Sodium
150mg
Cholesterol
35mg
