chocolate chips, coconut oil, coconut/brown sugar, eggs, vanilla extract, almond flour, Naked Mocha Protein Coffee sea salt, toasted pecans/walnuts
PROTEIN POWDER I USE: NAKED MOCHA COFFEE #sponsor
Melt ½ cup chocolate chips with the coconut oil in a medium saucepan over low heat. Or in a bowl in the microwave or double boiler.
Stir in the sugar first to cool down the melted mix. Then add the whisked eggs and vanilla extract.
Using a spatula, stir the almond flour, protein powder, and salt into the chocolate mixture until a smooth batter forms.
Fold in the remaining chocolate chips and toasted pecans, if using.
Pour the batter into the prepared pan. Bake for 20-25 minutes, or until the top is set and the centre is no longer jiggly.
Allow the brownies to cool to room temperature. For clean edges, refrigerate them for 1-2 hours before slicing.