Protein Brownie Healthy and Easy
A simple and guilt-free brownie recipe that combines wholesome ingredients for a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup almond flour Adds moisture and a nutty flavor
- 2/3 cup coconut sugar Provides a natural sweetness and depth
- 2 tbsp cocoa powder Preferably Dutch-processed to intensify the chocolate taste
- 1 tsp baking powder Helps with rising
- 1/2 tsp salt Enhances overall flavor
Wet Ingredients
- 1/2 cup Naked Shake Hot Cocoa Protein Shake Adds protein and chocolate flavor
- 1/3 cup melted coconut oil Adds moisture and richness
- 2 tsp vanilla extract Adds warmth and depth
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) Binds ingredients together
Mix-Ins
- 3/4 cup chocolate chips, divided Offers pockets of melty chocolate
- 1 cup mini marshmallows Adds sweetness and a chewy texture
Instructions
Preparation
- Begin by preparing your flax eggs. In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir well and let it sit for about 5-10 minutes.
- In a larger bowl, mix the dry ingredients: almond flour, coconut sugar, cocoa powder, baking powder, and salt. Whisk them together until well combined.
- Add in the wet components to the dry mixture: Protein Shake, melted coconut oil, and vanilla extract. Incorporate the prepared flax eggs and stir until the mixture is smooth.
Baking
- Gently fold in 3/4 cup of chocolate chips.
- Prepare a baking dish by lightly greasing it or lining it with parchment paper. Pour the brownie batter into the dish and spread it evenly.
- Sprinkle the remaining chocolate chips and mini marshmallows over the top of the batter.
- Bake in a preheated oven until done, where the edges should look set and the middle slightly jiggles.
- Allow the brownies to cool completely in the dish before slicing into squares.
Notes
These brownies can be enjoyed for breakfast, as a snack, or warm as a dessert. Store at room temperature for up to three days or refrigerate for about a week.