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Recipe by Lavender+Lavish

Makes 12 servings     |     10 minutes prep time, 30 minutes to bake

Ingredients:

  • 3/4 cup All Purpose Flour
  • 1/4 cup Cacao Powder
  • 2 tbsp Almond Butter + 2 more for drizzling
  • 1/4 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 cup Coconut Oil, Melted
  • 1/4 cup Hazelnuts, chopped
  • 1/4 cup Chocolate Chips
  • 1/4 cup Melted Chocolate
  • 1/4 cup Coconut Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 cup Almond Milk
  • 1 scoop Chocolate PROFI Protein Powder*
  • 1 tsp Maca
  • 2 Flax Eggs (2 tbsp ground flax seeds with 6 tbsp water)

Directions:

  • Mix your ground flax with your water and set aside to gelatinize.
  • Melt your chocolate in the microwave at 15 second intervals, or over a double boiler. Once melted add 1 tsp coconut oil and mix to combine.
  • Whisk together your dry ingredients in one bowl and your wet ingredients in another.
  • Add your wet ingredients to your dry ingredients and fold together.
  • Fold in your chopped hazelnuts, and chocolate chips.
  • Place your brownie batter into a sprayed square pan or round cast iron pan.
  • Swirl into the top of the batter 2 tbsp of almond butter.
  • Preheat your oven to 350F and bake the brownies for 30 minutes.
  • Allow the baked brownies to cook for 30 full minutes in their pan, if you don’t they won’t set properly!
  • Top with drizzle chocolate, more hazelnuts and almond butter.
  • Enjoy!

 

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