Need something a little bit naughty but a little bit “protein-y” ??
- 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
- 6 Tbsp coconut oil (can sub nutalex, avocado oil, vegan butter, ghee)
- 2/3 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup blanched almond flour
- 1 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda or baking powder
- 1/4 tsp pink salt
- 20g Botanika Cacao Hazelnut flavour
TO MIX IN:
- 2/3 cup additional dairy free chocolate chips ( I use sweet william from Woolworths )
OPTIONAL: COARSE SEA SALT TO SPRINKLE ON TOP
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
- In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool.
- In a small bowl, whisk together sugar and eggs until slightly lighter in colour (when you lift the whisk the mixture should stream down evenly). Set aside.
- In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt and protein powder.
- Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
- Stir in the dry ingredients and fold until just mixed.
- Fold in the additional chocolate chips.
- Pour batter into your prepared pan and smooth the surface.
- Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
- Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.