What I love about Triple Chocolate Pecan Collagen Brownies
These Triple Chocolate Pecan Collagen Brownies are my go-to for a healthy treat during the week! I’m calling all chocolate lovers because you have to love chocolate if you’re going to like recipe. These are my absolute favourite brownies to make and keep on hand for when I need a sweet. They’re ultra ooey, gooey and fudgey in all of the best ways and full of healthy fats to actually keep you satisfied.
They come together in just one bowl and are baked to perfection in only 15 minutes! Once you try these heavenly squares, you will never need another brownie recipe ever again! As it states in the name, there are three chocolate additions to these brownies: cocoa powder, chocolate chunks and chocolate collagen protein. The trifecta of chocolate and use of dutch-processed cocoa gives them a rich, dark, chocolatey colour and flavour.
I love a dessert with a nutritional component and I can safely say that these brownies are both delicious and nutritious! They’re 100% gluten-free, grain-free and refined sugar-free using only collage powder and a little almond flour to hold it together and a little maple syrup to sweeten them. They are also paleo and dairy-free! So, you can feel good about these ones.
Recipe Notes
A few things to keep in mind:
- Peanut butter – I added a little peanut butter into the brownies to help give them that chewy texture that we all love. You could also use almond butter if you like.
- Coconut oil – Coconut oil is a healthy fat that I always like to include in my baking. It helps to keep the brownies super moist! You can also use unsalted butter if you prefer.
- Cocoa powder – Cocoa powder is really what makes a brownie a brownie, so we can’t forget that! I like to use dutch-processed cocoa to give the brownies that deep, dark brown colour. Make sure you sift the cocoa powder before adding it to ensure that there aren’t any clumps.
- Almond flour – The flavour and texture of almond flour along with the cocoa powder and collagen makes the perfect flour base for the brownies. Almond flour is also gluten-free, grain-free and low-carb, which is why I love using it in my baking! You should be able to find this at your local health food store.
- Collagen – The collagen powder is key for this recipe. I use a Grass-fed Chocolate Collagen powder. You can find this at most health food stores, but any chocolate collagen powder will work for this recipe as long as it’s chocolate flavoured.
- Pecans – The pecans are so delicious in these brownies! I added some chopped pecans into the brownies and also some whole pecans on top. They make them look pretty too. Walnuts would also be delicious!
The Steps
Step 1: Whisk the wet ingredients.
In a medium-sized bowl, whisk together the egg, maple syrup, melted coconut oil, vanilla extract and peanut butter until completely combined.
Step 2: Add the dry ingredients.
Add the cocoa powder, almond flour, collagen powder, baking powder and salt to the same bowl and mix with a whisk or spatula until combined.
Step 3: Fold in the nuts and chocolate.
Add the chopped pecans and chopped chocolate to the same bowl and fold them in with a spatula until they’re evenly dispersed.
Step 4: Transfer the batter to a baking pan.
Transfer the collagen brownie batter to an 8″ x 8″ square baking pan lined with parchment paper. Evenly distribute the batter into all 4 corners until it’s level. The batter will be thick.
Step 5: Top with nuts and bake!
Add whole pecans on top of the batter and then bake in the 350F preheated oven for 15 minutes. Let cool completely before cutting into squares.
FAQ:
Yes. Walnuts are another one of my favourites to use. Softer nuts work better for this recipe. Nuts such as almonds or hazelnuts may be too firm.
You may not have let them cool long enough. The brownies need to cool completely in the pan before being cut into. I recommend gently removing the brownies by lifting the edges of the parchment paper out of the pan and onto a cutting board. It will be easier to cut this way.
I don’t recommend substituting almond flour with any other flour unless you know the exact conversion. It most likely will not measure 1:1 to other flours. Almond flour has its own very unique texture.
Yes, just be mindful that the flavour will vary by using almond butter.
Triple Chocolate Pecan Collagen Brownies
Equipment
- 1 8"x8" Square Baking Pan
Ingredients
- 1 egg
- 1/3 cup real maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 1/4 cup smooth natural peanut butter
- 1/3 cup dutch-processed cocoa powder sifted
- 1/4 cup almond flour
- 1/2 cup chocolate collagen powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup pecans plus more for topping
- 1/4 cup chopped dark chocolate
Instructions
- Preheat the oven to 350F and line an 8"x8" pan with parchment paper. Set aside.
- Whisk the egg in a medium-sized bowl and then add the maple syrup, coconut oil, vanilla and peanut butter and whisk again until combined
- Add the sifted cocoa powder, almond flour, collagen powder, baking powder and salt and gently stir with a wooden spoon until just combined.
- Chop half of the pecans and reserve the other half for topping.
- Fold the chopped pecans and chocolate chunks into the batter.
- Spoon the batter into the prepared pan and spread in an even layer. Top with whole pecans and bake in the preheated oven for 15 minutes.
- Let cool completely before cutting into squares. They will be very sticky even after cooling. After cutting into squares, I recommend storing them in the fridge so they can firm up.
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