Preheat the oven to 350°F. Set out a large mixing bowl and an 8 x 8-inch baking dish. Grease the baking dish on the bottom and sides of the pan. Set aside.
In the large bowl, combine the almond flour, protein powder, collagen powder if using, erythritol sweetener, unsweetened cocoa powder, baking powder, and salt. Mix well to combine.
Then mix in the melted butter (or coconut oil), eggs, and vanilla extract. Once smooth, mix in 3/4 cup of the chocolate chips.
The batter will be very thick and dense. Press the batter into the prepared baking dish, in an even layer. Sprinkle the remaining chocolate chips over the top.
Bake for 25 to 30 minutes, until the center is puffy. Cool for at least 15 minutes in the dish before cutting and serving.
Video
Notes
This recipe makes 12 large or 16 smaller brownies. But I guarantee you want to eat them all. They are best if served within the first 48 hours. Wrap very well and store in an airtight container if planning to save for several days.Note: It's really hard to determine the nutritional facts on this recipe because you have so many options to work with… Therefore, the nutritional facts here are just a guide. You will need to calculate the macros with the exact ingredients and brands you use to stick to a strict diet.