Underbaked Protein Brownie

Erika Fox
@dishwitherika
Total
42min
Prep
20min

Ingredients

  • 2 scoops Chocolate Ka’Chava
  • 1 stick of butter
  • 1 cup chocolate chips
  • 1 cup granulated sugar
  • ⅓ cup brown sugar
  • 2 eggs + 1 yolk
  • 1 tsp vanilla extract
  • ½ cup flour
  • ¼ cup cacao powder
  • ½ tsp salt
  • Ice cream for topping

How to make

  1. Preheat your oven to 325°F and grease a 8x8 baking pan with butter or olive oil.
  2. In a medium saucepan over low heat (or in the microwave in 30-second intervals), melt the butter and chocolate chips, stirring until completely smooth. Remove from heat and let cool for a few minutes.
  3. Whisk together the granulated sugar, brown sugar, and melted chocolate mixture until combined. Add the vanilla, eggs, and egg yolk, whisking vigorously.
  4. Add the flour, Ka'chava, cacao and salt, folding gently with a spatula until just combined. Try not to overmix!
  5. Scoop the batter into your pan and spread evenly. Scatter a small handful of extra chocolate chips over the top.
  6. Bake for 18–22 minutes. You want the edges set and pulling away slightly from the sides, but the center should look glossy, slightly underdone, and will jiggle a little when you shake the pan. Start checking at 18 minutes.
  7. Let the brownie rest for 5 minutes. Scoop straight from the pan into bowls and top with a big scoop of vanilla ice cream. Enjoy!