These brownies are extremely healthy AND sooooo tasty!! I combined a few recipes and came up with this! Super rich and cake-like and not dry AT ALL. Gluten free, grain free and very low in sugar! They taste even better with some nut or coconut butter on top 🙂
Ingredients:
- 2 scoops (60 grams) protein powder; vanilla or chocolate dairy free Bone Broth or collagen powder
- 1/3 cup (30g) Special Dark unsweetened cocoa powder
- 2 TB (16g) Coconut Flour OR 1/4 cup (24g) powdered PB2
- 1/3 cup granulated Erythritol sweetener (Swerve brand)
- 1 tsp baking powder
- 1 whole egg (organic and cage free)
- 1/4 cup (60g) plain pumpkin puree OR 3 TB unsweetened applesauce
- 1/3 cup unsweetened almond/cashew milk
- 1 tsp pure vanilla extract (optional)
Directions:
Combine all dry ingredients in a large bowl. Add wet ingredients and mix well using a hand mixer (key tool to use). It should be fairly thick (but still wet enough to stir) and will look identical to traditional brownie batter.
Line a Pyrex with parchment paper (must use or they stick; I used a small 8×6 square dish. Can double recipe & use a 9×9). Transfer using a Spatula as it will be thick.
Bake at 350F for 30 minutes (check at 25). A toothpick should come out clean from the center. The edges will be done & the whole pan should be “set”. Last step: Wait until they are completely cool before cutting! Keep them in the fridge & keep them overnight is best. You will want to try them, but they’re so gooey they fall apart if you cut them too soon. I love warm brownies, but these taste so good cold 🙂
Makes 12 brownies (approx 2×2 in)
