COLLAGEN PROTEIN BROWNIES

October 04, 2017

COLLAGEN PROTEIN BROWNIES

I am obsessed with brownies. I’ll admit it. I have several brownies recipes on this blog, but if you only make one… MAKE THESE Collagen Protein Brownies! As soon as I came up with my Cookie Dough Collagen Bars, I just knew I had to invent a brownie version. The result of my experimentation was this thick, fudge-like brownie with chewy edges and just the right balance of cocoa and sweetness. Not to mention, there’e only 2 grams of sugar per brownie (including the chocolate chips) and a surprising 10 grams of protein! These are hands down the best brownies I’ve ever made and they’re healthy. Is that even possible???

Did you know? Cooking does not destroy collagen nor its health benefits. Cooking does “denature” protein (essentially unraveling it’s structure), but you still get the same amino acids, therefore the nutritional content (and health benefits) remains unchanged.

Collagen substitutions:

For added protein, I used LIV Body Marine Collagen, which is highly bioavailable, flavorless, and easy to blend. I love baking with collagen! It adds beneficial protein and amino acids without ruining the flavor or texture of the end product. Use my code NOEXCUSES for 20% off all LIV Body products!

Feel free to substitute the collagen for one half cup almond flour, but please do not try substituting whey protein, casein, or plant-based protein in this recipe. The bars will turn out dry and “cakey” without additional modifications (which I have not perfected).

Flour substitutions:

For the version shown above, substitute the six tablespoons of gluten free baking flour for three-quarters cup of almond flour. This version is Paleo, a little thicker, and slightly higher in fat (see recipe card for nutrition). Some readers actually like this version better!

You should also be able to sub six tablespoons of any of the following flours: all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. Adjust the amount of milk as needed to achieve a very thick yet spreadable batter.

Sweetener substitutions:

To sweeten these heavenly squares, I used my favorite organic stevia blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. A virtually identical substitute would be this one. You can also substitute baking stevia, granulated erythritol, or any granulated sugar; but you may need up to twice as much (one and one half cup) to achieve the same level of sweetness. If using stevia extract or drops, please refer to the brand-specific conversion chart!

Other substitutions:

Instead of butter, I used creamy almond butter to add richness and moisture. You can also use cashew butter or peanut butter if you are allergic to almonds. The recipe does call for egg whites but feel free to use two flax eggs if you’re allergic to eggs.

To make these even more irresistible, I added a generous measure of dark chocolate chips! I love Ghirardelli 60% cacao bittersweet chocolate chips, but you can use sugar-free chocolate chips or dairy-free chocolate chips if you prefer.

Hazelnut Sea Salt version:

To make the Hazelnut Sea Salt version shown below: Substitute the almond butter for hazelnut butter and reduce the sugar to half a cup (the hazelnut butter is sweet). Next, omit chocolate chips from the batter to make a simple ganache! To make a ganache, heat three tablespoons of almond milk in the microwave until steaming (about 30 seconds), then stir in the chocolate until smooth. Spread over your brownies after baking, sprinkle a little sea salt on top, and chill in the fridge until ganache has set. This version is over the top decadent (and a little prettier)!

Brownie baking tips:

Check your Collagen Protein Brownies often towards the end of cooking – they’re done when a toothpick or knife inserted in the center comes out slightly dirty and the center seems gooey but not runny. These brownies may seem a bit “cake-like” when you first take them out of the oven, but don’t worry, they will get super fudgey as they cool. Ohhhh baby…

Without further ado, here’s the printable recipe for these Collagen Protein Brownies. I’d love for you to rate or comment below if you try them 😉

This post contains affiliate links and is sponsored by LIV Body.

Collagen Protein Brownies (Gluten Free)

These collagen protein brownies are gluten-free, dairy-free, low in sugar, and easily made Paleo! They taste just as good as unhealthy brownies!!!
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 servings
Calories 109kcal

Ingredients

  • 1 cup (120g) unflavored collagen protein powder* I used LIV Body brand, code "NOEXCUSES" for 20% off
  • 3/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1/2 cup unsweetened cocoa powder
  • 6 tbsp. gluten-free baking flour or 3/4 cup almond flour*
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt optional
  • 1/2 cup creamy almond butter*
  • 1/2 cup (4 large) egg whites*
  • 1/4 cup unsweetened almond milk*
  • 2 tsp. vanilla extract optional
  • 2 oz. dark chocolate chips optional*

*See above for substitutions.

    Instructions

    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a small mixing bowl.
    • Add wet ingredients (through vanilla) and mix until smooth.
    • Stir in chocolate chips.
    • Lightly grease an 8″x8″ baking dish (or better yet, line it with parchment paper) and spread batter over the bottom evenly using a spatula (batter will be quite thick).
    • Bake for 18-20 minutes until a toothpick or knife inserted in the center comes out a little dirty.
    • Let cool for at least 15 minutes before cutting into 8 equal squares (for best results, use a plastic knife). Enjoy!
    • Leftovers can be stored in the fridge up to one week or in the freezer up to one month.

    Notes

    Calories (per 2”x2” brownie, using gluten free flour): 109kcal, Fat: 5.8g, Sat fat: 1.1g, Carbs: 6g, Fiber: 2g, Sugar: 2g, Protein: 10g, Sodium: 165mg
    Calories (per 2”x2” brownie, using almond flour): 130kcal, Fat: 8.4g, Sat fat: 1.3g, Carbs: 5g, Fiber: 2g, Sugar: 2g, Protein: 11g, Sodium: 168mg

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