Protein Brownies with Collagen
Indulging in a deliciously fudgy brownie doesn’t have to mean sacrificing nutrition. Enter the world of Protein Brownies with Collagen, where decadence meets health benefits in every bite. These brownies are rich, chocolaty, and packed with protein to help fuel your body while satisfying your sweet tooth. Made with almond flour, protein powder, and collagen, they are not just delicious but also a smart choice for anyone looking to up their protein intake without compromising on flavor.
Why You’ll Keep Making It
The beauty of Protein Brownies with Collagen lies in their versatility and the health benefits they bring. Not only do they provide a delightful brownie experience, but they also support your overall wellness:
- High in Protein: With the addition of protein powder and collagen, these brownies pack a punch, making them a perfect post-workout treat.
- Low in Sugar: Using erythritol as a sweetener keeps the sugar content low, making these brownies suitable for those watching their sugar intake.
- Rich in Nutrients: Collagen is great for skin, hair, nails, and joints, adding a health boost to your dessert.
- Easy to Make: With simple ingredients and straightforward steps, whipping up a batch of these brownies is a breeze.
Ingredient Notes
To create these irresistible Protein Brownies with Collagen, gather the following ingredients:
- 1 cup almond flour: This gluten-free flour adds a nutty flavor and tender texture.
- ½ cup chocolate protein powder or ½ cup protein + ½ cup collagen powder: Choose your favorite protein source to enhance the protein content.
- ¾ cup erythritol sweetener or granulated sugar: Erythritol is a great low-calorie alternative to sugar.
- â…“ cup unsweetened cocoa powder: This gives the brownies their rich chocolate flavor.
- 1 teaspoon baking powder: This helps the brownies rise, making them soft and chewy.
- ½ teaspoon salt: A pinch of salt enhances the overall flavor.
- 10 tablespoons melted butter or melted coconut oil: Both options work well, providing moisture and richness.
- 3 large eggs: Eggs bind the ingredients together and add moisture.
- 1 tablespoon vanilla extract: This adds depth to the flavor profile.
- 1 cup keto chocolate chips or regular: Choose your favorite chocolate chips for a melty, gooey texture.
Equipment & Tools
Before you start baking, make sure you have the following tools on hand:
- Mixing bowls: For combining dry and wet ingredients.
- Whisk: To mix the ingredients smoothly.
- Spatula: For folding in the chocolate chips and transferring the batter.
- 9×9 inch baking pan: A perfect size for these brownies.
- Parchment paper: To line your baking pan for easy removal.
- Oven: Preheated to ensure even baking.
Protein Brownies with Collagen: From Prep to Plate
Ready to make your Protein Brownies with Collagen? Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect brownie texture.
Step 2: Prepare the Baking Pan
Line your 9×9 inch baking pan with parchment paper, allowing some overhang for easy lifting after baking. This ensures your brownies come out effortlessly.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, chocolate protein powder (or protein + collagen), erythritol (or sugar), cocoa powder, baking powder, and salt until well combined.
Step 4: Mix Wet Ingredients
In another bowl, combine the melted butter (or coconut oil), eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can lead to denser brownies.
Step 6: Fold in Chocolate Chips
Add in the keto chocolate chips (or regular) and fold them into the batter with a spatula, ensuring they are evenly distributed.
Step 7: Bake
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Serve
Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then lift the brownies out using the parchment overhang and let them cool completely on a wire rack before cutting into squares.
Health-Conscious Tweaks
If you’re looking to personalize your Protein Brownies with Collagen even further, consider these tweaks:
- Nut Butters: Add a swirl of almond or peanut butter for added flavor and healthy fats.
- Flax Eggs: For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
- Add Spices: A pinch of cinnamon or espresso powder can enhance the chocolate flavor.
- Protein Boost: Increase the amount of protein powder for an even higher protein content, adjusting the other dry ingredients accordingly.
Problems & Prevention
While making Protein Brownies with Collagen is straightforward, here are some common issues and how to prevent them:
- Overbaking: Keep a close eye on your brownies as they bake. You want them to be moist and fudgy, not dry and crumbly.
- Dense Texture: Overmixing the batter can lead to dense brownies. Mix just until combined.
- Sticking: Make sure to line your pan with parchment paper to avoid stuck brownies.
- Not Enough Sweetness: Taste the batter before baking and adjust the sweetener as needed, remembering that it will taste less sweet once baked.
Refrigerate, Freeze, Reheat
To keep your Protein Brownies with Collagen fresh and delicious:
You can refrigerate the brownies in an airtight container for up to one week. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at a low temperature until heated through.
Frequently Asked Questions
Can I use a different type of flour?
Yes! If you do not have almond flour, you can try using coconut flour, but you will need to adjust the liquid amounts as coconut flour is much more absorbent.
Can I make these brownies vegan?
Yes, you can swap out the eggs for flax eggs or chia seeds and use a plant-based protein powder along with coconut oil instead of butter.
What can I use instead of erythritol?
If you prefer a different sweetener, you can use coconut sugar or honey, keeping in mind that this will alter the calorie count.
How do I know when the brownies are done baking?
When the edges look set and a toothpick inserted into the center comes out with a few moist crumbs, they are ready to be taken out of the oven.
Our Most-Loved Recipes
If you’re excited about trying new recipes, here are some of our favorites:
- Chocolate Chip Cookies with Almond Flour
- Healthy Banana Bread with Protein
- Zucchini Muffins with Protein Powder
- Peanut Butter Protein Balls
Time to Try It
Now that you have all the details, it’s time to whip up a batch of these delectable Protein Brownies with Collagen. Whether you need a post-workout snack, a tasty treat after dinner, or something to satisfy your chocolate cravings, these brownies are an ideal choice. The combination of the rich chocolate flavor, fudgy texture, and health benefits of collagen will have you coming back for more.
Enjoy the deliciousness and feel good about your treat!
Protein Brownies with Collagen
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) for perfect brownie texture.
- Line your 9x9 inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the almond flour, chocolate protein powder (or protein + collagen), erythritol (or sugar), cocoa powder, baking powder, and salt until well combined.
- In another bowl, combine the melted butter (or coconut oil), eggs, and vanilla extract. Whisk until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
- Fold in the keto chocolate chips (or regular) with a spatula until evenly distributed.
- Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Once baked, cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack before cutting into squares.
Notes
- Store brownies in an airtight container in the fridge for up to one week.
- For longer storage, freeze in a single layer before transferring to a freezer-safe bag for up to three months.
- Reheat in the microwave for 15-20 seconds or in the oven at a low temperature.
