Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the brownies out later.
- In a large mixing bowl, whisk together the unsweetened cocoa powder, almond flour, protein powder, baking powder, and salt. Ensure these dry ingredients are well combined to prevent any clumps.1/2 cup unsweetened cocoa powder, 1 cup almond flour, 1/2 cup protein powder (vanilla or unflavored whey or plant-based), 1 teaspoon baking powder, 1/2 teaspoon salt
- In a separate, smaller bowl, combine the melted butter and granulated sugar (or your chosen sweetener). Stir until well combined.1/2 cup unsalted butter, melted, 1 cup granulated sugar (or your preferred sweetener, adjust to taste)
- Add the two large eggs to the butter and sugar mixture, one at a time, whisking well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gradually add the milk and stir until a thick, fudgy batter forms. If you're using chocolate chips, fold them in now.1/2 cup milk (dairy or non-dairy), 1/2 cup chocolate chips (optional, for extra richness)
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool in the pan for at least 15-20 minutes before cutting, allowing them to set and develop their fudgy texture.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.