Description
Rich, fudgy collagen brownies made with almond flour and collagen peptides.
Ingredients
Scale
- dark chocolate chips (I used 85% dark)
- 1 cup almond flour (90g)
- 1/2 cup collagen peptides (40g)
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.
- Melt the dark chocolate. To do this, place your dark chocolate in a small, microwaveable bowl. Place it in the microwave and melt on high at 20-30 second intervals, stirring between.
- In a large mixing bowl, whisk together the almond flour, collagen peptides and salt.
- In a smaller mixing bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
- Pour the wet mixture into the dry and mix with a spatula until well combined. Then fold in the melted chocolate. Do not overmix - mix until just combined.
- Pour the brownie batter into your lined baking dish (it is thick) and spread it out evenly to the sides.
- Place the brownies in your oven and bake at 350 degrees F for 20 minutes.
- After baking, let the brownies cool to room temperature in the baking dish, as they will continue to set. I actually prefer storing them in the fridge overnight (or for a few hours) before cutting them. They get extra fudgy in the fridge and are easier to cut.
- After cutting the brownies, enjoy as is or decorate them to your liking. I drizzled dark chocolate over my brownies and then added a pinch of dried edible flowers.