A big thanks to Rachel Mansfield for sharing this brownie recipe! She inspired me with a brownie picture that made me drop everything to bake. Literally. I adapted the original recipe slightly to make it #keto and #lowcarb friendly- swapping maple syrup with Lakanto Maple Flavored Monk Fruit Syrup, and trading coconut sugar for Lakanto Granulated Sugar + Ancient Nutrition Vanilla Collagen Protein. I also didn't have enough tahini, so I used sunflower seed butter instead, keeping it nut free! (all of this is on Thrive Market- use my code for a discount!). You can check out the original recipe here :)
1 cup sunflower seed butter (unsweetened, no added oils)- can use a nut butter instead
1/4 cup Lakanto Maple Monk Fruit Syrup
1/4 cup Lakanto Granulated Monk Fruit Sweetener
1/2 cup Ancient Nutrition Vanilla Multi Collagen powder
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons cacao powder
1 teaspoon baking powder
1/2 cup Hu Kitchen Dark Chocolate Gems (love these so much- can use any other chocolate but I highly recommend giving these a try!)
Preheat your oven to 350 degrees.
Grease an 8x8 baking dish well - I used a square of parchment paper on the bottom for easy flipping when it's done, and avocado oil spray to grease the sides
Using a hand mixer, combine first 6 ingredients- seed/nut butter through vanilla-and blend well. Add in cacao and baking powder- it does get very thick!
Fold in your chocolate then pour batter to baking dish- smoothing over with a spatula to even out the layer in your dish.
Bake for approx. 25 minutes (or until toothpick comes out clean)- ovens and so many other factors can affect this! I suggest checking on it at 20 minutes to get an idea of where you are, then keep checking frequently so it doesn't overcook.
Allow the brownies to cool for at least 10 minutes- then slice and enjoy! These would be delicious with some peanut butter whipped cream, ice cream, or eat them just like that!