





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a small bowl, combine oat flour, protein powder, cocoa powder, almond milk, almond butter, maple syrup, vanilla, and salt. Stir until a thick batter forms. Add more almond milk as needed, half a tablespoon at a time, until it reaches your desired consistency.
2
Fold through chocolate chips and top with flaky sea salt if desired. Serve and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Cocoa Powder 🍫Mix cocoa powder with a small amount of warm almond milk first to create a smooth paste, eliminating lumps and deepening the chocolate flavor before adding remaining ingredients.
- Toast Your Nut Butter 🥜Use room-temperature nut butter and stir it thoroughly into the wet ingredients first to ensure even distribution and prevent dense pockets in your batter texture.
- Maldon Salt as Finishing Touch ✨Reserve your Maldon sea salt flakes to sprinkle on top just before serving rather than mixing throughout—this preserves their delicate crunch and enhances the brownie's complexity with bursts of salinity.
- Chill for Better Texture 🧊Refrigerate your brownie batter for 10-15 minutes before eating to firm up the texture and intensify the chocolate flavor, making it taste more like fudgy brownies than loose batter.
- Chocolate Chip Placement Strategy 🎯Fold dark chocolate chips in gently at the end and reserve a few to press into the top surface for visual appeal and concentrated bursts of chocolate in every bite.
Recipe Facts
Diet at a Glance
Gluten Free
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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