These protein powder brownies are fudgy in the inside and crispy on the outside. They have an intense chocolate taste, similar to a bakery-made brownie. These are made with nothing but healthy ingredients.
Preheat oven to 350F.
Grease a muffin pan (or baking pan) with solid fat.
Melt 1 1/4 cup butter in a microwave-safe bowl, in the microwave, until entirely melted. Do not overheat.
Gradually stir 1 cup coconut sugar in the melted butter until very smooth. It should look like liquid caramel.
Gradually stir in 3/4 cup cocoa powder until smooth.
Crack the eggs, one at a time, while vigorously stirring the mixture, until smooth and properly combined.
Gradually add the protein powder and almond flour to the mixture, constantly stirring, until smooth.
Pour the brownie batter evenly into your muffin tin. This should give you around 9 equally sized brownies. Alternately, you could use a baking pan.
Bake for 12 to 15 minutes, or until the top layer starts cracking. I baked mine for 13 minutes.
Remove the muffin pan from the oven and place the brownies on a cooling rack.
Store at room temperature in a paper bag or on a plate. Do not store in a sealed container.
This recipe was created with whey protein powder in mind. Use plant-based protein powder at tour own risks. You will NOT get the same result. In fact, you might end up with very tasty hockey pucks. (Because plant-based protein powder soaks up a lot of moisture, your brownies will turn out really dry) If you have no choice but to use plant-based protein powder for this recipe, reduce the amount of powder used by at least a half and do not use almond flour. Again, this is at your own risks, as I have not tried it myself.