Instructions

1.  Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly coat the exposed sides with nonstick cooking spray.
2. In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, sweetener, baking powder, and salt. Break apart any visible lumps.
3. In a large bowl, whisk the eggs, melted butter, almond butter, Greek yogurt, and vanilla for approximately 2 minutes, or until smooth, creamy, and glossy.
4. Add the dry ingredients to the wet mixture. Fold with a rubber spatula until no dry streaks remain. If using chocolate chips, fold them in while reserving a few for the top.
5. Transfer the thick batter to the prepared pan. Spread it evenly into the corners and smooth the surface. Scatter the reserved chocolate chips over the top.
6. Bake for 20–22 minutes. The edges should look set, while the center remains slightly soft. A toothpick inserted near the middle should come out with moist crumbs—not wet batter and not completely clean.
7. Cool the brownies in the pan at room temperature for 20 minutes. Refrigerate them in the pan for another 30 minutes to set the fudgy center.
8. Lift the chilled brownie slab from the pan using the parchment handles. Cut four rows in each direction to make 16 brownies. Wipe the knife between cuts for cleaner edges.