chocolate chunk brownies

DIFFICULTY: EASY
TOTAL TIME: 30 MINUTES
SERVES: 16 BROWNIES
MACROS PER BROWNIE:

INGREDIENTS: 

• 1 CUP DARK CHOCOLATE CHUNKS, DIVIDED
• 1/4 CUP COCONUT OIL 
• 3 LARGE EGGS
• 1 CUP COCONUT SUGAR
• 3/4 CUP ALMOND FLOUR 
• 1 TABLESPOON UNSWEETENED COCOA POWDER
• 2 SCOOP BEAM CHOCOLATE FUDGE WHEY PROTEIN POWDER

DIRECTIONS: 

1. PREHEAT OVEN TO 350 DEGREES FAHRENHEIT
2. LINE A BAKING SHEET WITH PARCHMENT PAPER, LEAVING AN OVERHANG ON BOTH SIDES TO SERVE AS HANDLES TO LIFT BROWNIES FROM PAN AND SET ASIDE 
3. MELT DARK CHOCOLATE CHUNKS AND COCONUT OIL TOGETHER IN A GLASS BOWL IN MICROWAVE FOR 1 MINUTE, STIRRING EVERY 20 SECONDS, UNTIL SMOOTH 
4. USE A WHISK OR ELECTRIC MIXER TO BEAT EGGS AND COCONUT SUGAR IN A LARGE BOWL. MIX FOR 5-7 MINUTES OR UNTIL PALE, FLUFFY, AND TRIPLED IN VOLUME 
5. WHILE EGGS AND SUGAR ARE MIXING WHISK TOGETHER ALMOND FLOUR, COCOA POWDER, AND BEAM PROTEIN POWDER IN A MEDIUM BOWL AND SET ASIDE
6. ONCE EGG AND SUGAR MIXTURE HAS TRIPLED IN VOLUME, TURN THE MIXER SPEED TO LOW AND DRIZZLE IN MELTED CHOCOLATE AND CONTINUE TO MIX UNTIL FULLY INCORPORATED 
7. TURN OFF MIXER AND FOLD FLOUR MIXTURE INTO EGG MIXTURE UNTIL COMBINED EVENLY
8. FOLD IN OTHER 1/2 CUP OF CHOCOLATE CHUNKS INTO THE MIXTURE 
9. POUR BATTER INTO PREPARED BAKING PAN AND BAKE FOR 15-17 MINUTES UNTIL CENTER IS JUST SET (TEST WITH A TOOTHPICK) 
10. REMOVE USING THE PARCHMENT HANDLES AND MOVE TO A WIRE RACK FOR COOLING 
11. SERVE BROWNIES WARM OR AT ROOM TEMPERATURE 
12. ENJOY!