PROTEIN BROWNIES WITH ALMOND FLOUR

(Fudgy, High-Protein, Gluten-Free)

KEY INFO:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 squares
• Difficulty: Easy
• Dietary: Gluten-free, Grain-free, Vegetarian

EQUIPMENT NEEDED:

8×8 inch baking pan
Large mixing bowl
Measuring cups and spoons
Spatula or wooden spoon
Microwave-safe bowl or double boiler
Parchment paper or foil

INGREDIENTS:

Dry Mix:
• 1 cup (96g) almond flour
• ½ cup (45g) chocolate whey protein powder
• 3 tbsp (15g) cocoa powder
• ½ tsp baking powder
• ½ tsp salt

Wet Mix:
• ½ cup (120ml) coconut oil
• 1 cup (170g) dark chocolate chips, divided
• ½ cup (100g) coconut sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract

METHOD:

Preheat oven to 350°F (175°C). Line baking pan with parchment paper.
Combine all dry ingredients in a bowl, whisking to remove lumps.
In a microwave-safe bowl, melt ¾ cup chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth.
Stir coconut sugar into melted chocolate mixture until well combined.
Beat in eggs one at a time, then vanilla extract.
Fold dry ingredients into wet mixture until just combined.
Stir in remaining chocolate chips.
Pour into prepared pan, smoothing top with spatula.
Bake for 20-25 minutes until toothpick comes out with moist crumbs.
Cool completely before cutting.

CRUCIAL TIPS:

Don’t overbake – brownies should be slightly underdone when removed
Room temperature eggs prevent seizing
Let cool completely for clean cuts
If batter seems too thick, add 1-2 tbsp almond milk

STORAGE & VARIATIONS:

Storage:
• Room temperature: 3 days in airtight container
• Refrigerated: 1 week
• Frozen: up to 3 months

Variations:
• Vegan: Use plant-based protein and flax eggs
• Keto: Replace sugar with monk fruit sweetener
• Extra Protein: Add additional scoop with 1 extra egg
• Peanut Butter: Swirl 1/4 cup on top before baking

NUTRITION (per square):

• Calories: 245
• Protein: 8g
• Carbs: 15g
• Fat: 18g

With this recipe, you’ll get fudgy, protein-rich brownies that don’t taste “healthy” at all. The almond flour provides a moist, tender crumb while the protein powder adds nutrition without compromising texture.