Ingredients (makes ~6–8 brownies 2g to 3g of protein per brownie):
- 1/2 cup No-Nonsense Indonesian Cacao Plant Protein
- 1/2 cup oat flour (or almond flour for extra richness)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup or agave syrup
- 1/4 cup unsweetened plant milk (almond, oat, soy)
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of sea salt
Optional toppings: vegan chocolate chips, chopped nuts, or dried cranberries
Instructions:
- Preheat oven: To 180°C (350°F). Line a small baking dish with parchment paper.
- Mix dry ingredients: Protein powder, oat flour, cocoa powder, baking powder, salt.
- Add wet ingredients: Maple syrup, plant milk, coconut oil, and vanilla extract. Stir until smooth.
- Pour & top: Pour batter into a baking dish. Sprinkle chocolate chips, nuts, or cranberries on top.
- Bake: Bake for 15–20 minutes until firm but slightly fudgy inside.
- Cool & slice: Let brownies cool for 10 min, slice, and enjoy.
- Tip: For extra indulgence, drizzle melted vegan chocolate on top before serving.
