High-Protein Brownies

Rich, fudgy, and intensely chocolatey, these High-Protein Brownies are a delicious way to satisfy your sweet tooth while adding an extra boost of protein and collagen to your day.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 157

Author Lily Ernst

Ingredients

1/3 cup unsalted butter
2/3 cup dark chocolate chips
3/4 cup collagen peptides
2 large eggs
1/4 cup coconut sugar
1/4 cup maple syrup
1/4 cup unsweetened cocoa powder
1/4 cup almond flour
1/4 tsp baking soda
pinch of salt

Optional toppings:

1/2 cup chopped pecans or walnuts
1/4 cup dark chocolate chips

Instructions

In a small saucepan, melt the butter and chocolate chips until smooth. Remove from heat and stir in the collagen peptides, 1/4 cup at a time. Set aside to cool for 5-10 minutes.
1/3 cup unsalted butter, 2/3 cup dark chocolate chips, 3/4 cup collagen peptides
Meanwhile, preheat the oven to 350F and line an 8x8" square pan with parchment paper.
In a medium bowl, whisk the eggs and sugar until well combined. Whisk in the maple syrup, followed by the peptide mixture.
2 large eggs, 1/4 cup coconut sugar, 1/4 cup maple syrup
Sift in the cocoa powder, almond flour, and baking soda. Mix until just combined.
1/4 cup almond flour, 1/4 cup unsweetened cocoa powder, 1/4 tsp baking soda
Pour the batter into the prepared pan. Top with more chocolate chips and/or chopped pecans if desired. Bake for about 25 minutes or until the edges are set and the center is still slightly soft. Let cool completely before cutting and serving.
1/2 cup chopped pecans or walnuts, 1/4 cup dark chocolate chips

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Nutrition