Gluten-Free Protein Brookie Blondie Bars

1.Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking pan with non-stick cooking spray or butter and line it with parchment paper, leaving an overhang for easy removal.

2.In a medium bowl, whisk together the gluten-free flour, protein powder, cocoa powder, baking powder, and salt until fully combined.

3.In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and creamy.

4.Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.

5.Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bars tender.

6.Fold in the gluten-free chocolate chips and chopped walnuts if using.

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

8.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

9.Remove from the oven and allow the bars to cool completely in the pan on a wire rack.

10.Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal squares and serve.

11.Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.