Ingredients
- 7 tablespoons coconut oil melted and divided
- 6 tablespoons erythritol sweetener (I used Swerve)
- 1 large egg at room temperature
- 2 egg yolks at room temperature
- 1/2 teaspoon mint extract (optional)
- 5 ounces sugar-free dark chocolate roughly chopped and divided
- 1/4 cup plant-based chocolate protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons unsweetened vanilla almond milk
Instructions
- Preheat your oven to 350℉ and line an 8x8-inch pan with parchment paper, leaving some hanging over the sides to use as a handle. This will make getting the brownies out of the pan easier.
- In a medium bowl, using an electric hand mixer, beat together 5 tablespoons of the coconut oil, reserving the rest for later, along with the erythritol, egg, egg yolks, and mint extract for 1 minute. The mixture should turn a pale yellow.
- Place 4 ounces of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 tablespoons of melted oil. Cook on half power, using 30-second intervals, and stirring between each interval, until the chocolate is smooth and melted.
- While beating, pour the melted chocolate into the egg mixture until thick and well combined.
- Add the protein powder, baking soda, and salt, and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.
- Finely chop the remaining 1 ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.
- Spread the batter evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT overbake!
- Let cool in the pan for 20 minutes, and then gently use the parchment paper to lift the brownies onto a wire rack to cool COMPLETELY.
- Once cooled, slice and DEVOUR!