Ingredients:

  • 1 cup (90g) rolled oats
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 cup (30g) brewer's yeast
  • 2 tbsp (14g) ground flaxseed
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (60g) chocolate protein powder
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup (80g) almond butter
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (85g) dark chocolate chips
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Blend rolled oats into a flour using a small blender or food processor.
  3. In a large mixing bowl, whisk together the blended oats, cocoa powder, brewer's yeast, flaxseed, protein powder, baking powder, and salt.
  4. Stir in the maple syrup, almond butter, egg, vanilla extract, and melted coconut oil until a thick, velvety batter forms with no dry streaks.
  5. Fold in the dark chocolate chips.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 18–22 minutes until the edges are firm and slightly pulled away from the sides, but the center remains slightly underbaked.
  8. Allow brownies to cool completely in the pan for at least 20 minutes to set before lifting out and slicing.