Chewy and packed with extra protein, a bite of these Cocoa Whey Brownies will both satisfy and nourish! They’re flourless and made with coconut palm sugar, a lower glycemic sweetener. And with just a few ingredients, including our Cocoa & Coconut Collagen Whey powder for added whey protein, amino acids from collagen peptides, and high-antioxidant cocoa powder.
Cocoa Whey Brownies
1 c. coconut palm sugar
2 tsp. vanilla extract
1/2 tsp. sea salt
1/2 c. butter, ghee, or coconut oil
10 oz. dark chocolate chips
3 tbsp. cacao powder
Preheat the oven to 350F. Line an 8×8 baking pan with parchment and grease lightly.
Add the eggs, coconut palm sugar, vanilla extract, and sea salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until the eggs turn light and fluffy and a majority of the coconut palm sugar is dissolved, about 2-3 minutes.
While the mixer is running, combine the chocolate chips with the butter in a small heat-proof bowl. Place the bowl over a pot of low simmering water (double boiler method). Whisk occasionally until the chocolate chips have just barely melted. (Note: you can also microwave them together at 30 second intervals, stirring well in between.)
With the mixer running on low, pour the melted chocolate in slowly. Once poured in, increase the speed to high to whip the batter about 15 seconds. Scrape down the sides of the bowl and add in the cacao powder and Cocoa Coconut Collagen Whey powder. Mix on medium speed until combined.
Pour the batter out into the lined baking pan and spread it out evenly. Bake for 18-22 minutes or until the top has set up. The brownies turn out best if the center is still slightly doughy. It will set up fully while it cools. Cool for a minimum 20 minutes in the pan before serving.