Overview Prep Time: 10 minutes
Bake Time: 20–25 minutes
Serves: 12 brownies
Diet Type: Gluten-free, refined sugar–free, dairy-optional
Ingredients : 1 cup almond flour (or oat flour for nut-free option)
½ cup unsweetened cocoa powder
2 scoops chocolate protein powder (whey or plant-based)
¼ cup coconut oil (melted; can substitute olive oil)
¼ cup coconut sugar or stevia (adjust to taste)
2 large eggs
¼ cup unsweetened almond milk
1 tsp vanilla extract
½ tsp baking powder
1 pinch sea salt
Optional: ¼ cup dark chocolate chips (80%+ cacao for extra intensity)
Instructions
Preheat the oven to 180°C (355°F) and line an 8x8inch brownie pan with parchment paper.
In a heat-proof bowl, melt the coconut oil and dark chocolate chips together (if adding chips).In a large bowl, whisk eggs and coconut sugar until fluffy.
Add almond milk and vanilla.Combine wet and dry ingredients: Add melted chocolate mixture, followed by almond flour, protein powder, cocoa powder, baking powder, and salt.
Mix gently until smooth.Pour batter into the pan and smooth the top.Bake for 20–22 minutes or until a toothpick comes out with moist crumbs (not dry).
Let brownies cool for at least 15 minutes before slicing. For fudge texture, refrigerate for 1 hour.
Nutrition (Per Serving)
Calories: ~190
Protein: 10 g
Carbs: 13 g
Fat: 9 g
Fiber: 3 g
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