Collagen Chocolate Brownies
Rich, fudgy collagen chocolate brownies made with clean ingredients, no refined sugar, and plenty of chocolate flavor. These brownies deliver protein and collagen in every bite while staying soft, dense, and indulgent.
Equipment
- 8 x 8 inch baking dish
- large mixing bowl
- whisk
- spatula or spoon
- parchment paper optional
Ingredients
- 3/4 cup almond flour
- 3/4 cup chocolate protein powder
- 3/4 cup erythritol sweetener
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 10 tbsp melted butter
- 3 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the almond flour, chocolate protein powder, sweetener, cocoa powder, baking powder, and salt until evenly combined and free of lumps.
- Add the melted butter, eggs, and vanilla extract to the bowl.
- Stir until the batter is smooth, thick, and uniform.
- Fold in about three-quarters of the chocolate chips so they are evenly distributed.
- Transfer the batter to the prepared baking dish and smooth the top.
- Sprinkle the remaining chocolate chips over the surface.
- Bake for 25 to 30 minutes, until the edges are set and the center looks slightly puffed.
- Let the brownies cool in the pan for at least 15 minutes before cutting into squares.
Notes
Do not overmix the batter to keep the brownies soft. Do not overbake, as they continue to set while cooling. Use room temperature eggs for a smoother batter. For a dairy-free version, swap melted butter with coconut oil. For a keto version, use erythritol or monk fruit sweetener and sugar-free chocolate chips. For a paleo-style variation, use a natural sweetener and paleo-friendly chocolate chips.