High Protein Skillet Brownie (without protein powder!)

protein brownie skillet with a scoop taken out.

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High Protein Skillet Brownie (without protein powder!)

Made with protein packed almond flour and collagen (can be left out too), this high protein skillet brownie recipe is the perfect evening nightcap.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Keyword: brownies, high protein

Servings:

Calories: 562kcal

Author: Mika Kinney

Ingredients

½ c chocolate chips
½ c coconut oil or butter
¼ c collagen peptides can omit
½ c almond flour
½ c coconut sugar or brown sugar
2 eggs
Pinch of salt
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees.
Melt together the ½ c chocolate chips and ½ c coconut oil for 30 seconds in a large microwave safe bowl. You want some chocolate chunks still left but depending on the size of the chocolate chips or chunks, you might need to heat it for another 30 seconds.
Add the ¼ c collagen peptides, ½ c almond flour, ½ c coconut sugar, 2 eggs, Pinch of salt, and ¼ teaspoon vanilla extract to the bowl until well mixed.
Transfer to a greased 5" cast iron skillet or bread pan and bake for 20-25 minutes. You want the center to be just set but not fully cooked. When you remove it, let it rest for 5-10 minutes to cool and finish cooking but remain fudgy. See notes for cooking this in different size pans.
Enjoy with ice cream or as is!

Video

Notes

helpful tips

Chocolate chunks: The chocolate chips don't need to be all the way melted. This adds bites of chocolate that are tucked in every bite.
Don't overbake it! When baking with almond flour, you want it to be just set and it will continue to bake after you remove it from the oven.

How to make this is a different pan:

A bread pan would be the most comparable dish to bake these brownies in. Here are the bake times for some other common pan sizes.
8" skillet: 15 minutes (will be thinner)
8x8 pan: Use foil to block off ⅓rd of the pan to make it smaller, then bake for 15 minutes.
Bread pan: 20 minutes

In general, if the batter thickness is about 1.5" thick the bake time will remain at 20 minutes.

how to store & meal prep it

fridge

Wrap the skillet in plastic wrap of foil so it's as airtight as possible. Store in the fridge for up to 4 days (if you haven't just eaten it all right away). Just FYI, it does get much harder when cold because of the coconut oil.

reheating

I like to reheat this in the oven at 300 degrees for 5-10 minutes. Otherwise, the microwave works great too.

Nutrition