Cookies n’ Cream Protein Brownies [gluten-free + no added sugar]

1. Preheat your oven to 350°F (175°C) and grease a square baking pan.
2. In a large bowl, combine almond flour, cookies and cream protein powder, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together melted coconut oil, almond milk, sugar-free sweetener, flax eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in chopped sugar-free chocolate or chocolate chips if using.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
7. Allow the brownies to cool completely in the pan before cutting into squares.

Optional Sugar-Free Icing

Ingredients:

• 1/2 cup powdered erythritol or powdered stevia (code HEALTHYHELPER saves $$)
• 2-3 tablespoons almond milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, whisk together powdered erythritol or powdered stevia, almond milk, and vanilla extract until smooth and well combined. Adjust the amount of almond milk to achieve your desired drizzling consistency.
2. Once the brownies are cooled, drizzle the sugar-free icing over the top.
3. Allow the icing to set for a few minutes before serving.

Alternatively, you can melt sugar-free white chocolate and drizzle it over the top of the brownies!