1/4 cup monk fruit granules or coconut sugar
1/4 cup monk fruit maple syrup or regular maple syrup
1 tablespoon unsweetened almond or coconut milk
1 cup organic unsweetened almond butter or any nut butter that is runny
1 tablespoon blanched almond flour
2 scoops RGN Collagen Protein, chocolate
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2-1 cup monk fruit chocolate chips
Preheat your oven to 350 degrees. Combine wet and dry ingredients (without the chocolate chips) in two separate bowls then combine together.
Add some chocolate chips and pour into a bread pan lined with parchment for thicker brownies. You can use a 9x9 brownie pan for thinner brownies. Bake for 20 minutes and be careful not to over bake it.
Makes 8 thick or 12 thin brownies
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