Protein-Packed Chocolate Buds

1.Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

2.In a large mixing bowl, sift together the almond flour, unsweetened cocoa powder, whey protein powder, coconut sugar (or erythritol), salt, and baking powder. Whisk to combine evenly.

3.In a separate bowl, whisk the egg whites until slightly frothy. Add the unsweetened almond milk, applesauce, vanilla extract, and melted coconut oil. Mix well to combine.

4.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the brownies tender.

5.If using, fold in the dark chocolate chips evenly into the batter.

6.Pour the batter into the prepared baking pan and spread it evenly with a spatula.

7.Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

8.Remove from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out and cut into 12 equal squares.

9.Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These brownies are perfect for a post-workout snack or whenever you crave a healthy chocolate treat.