Ingredients
- 50g (1½ scoops) Metalab Chocolate Milk Bridge Protein Powder
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp sweetener of choice (e.g., Sally-Anne Keto Sweet)
- ¼ Tsp baking soda
- ¼ Cup drippy almond butter (or nut/seed butter of choice)
- 2 Tbsp butter (or coconut butter)
- 2 Tbsp egg white (or vegan egg replacer)
- 3–4 Tbsp brewed coffee (or water or milk)
- 3 Tbsp dark chocolate chips
- ¼ Tsp vanilla extract
- Preheat oven to 180°C.
- Whisk together the dry ingredients in a medium mixing bowl.
- Add the wet ingredients and mix until combined.
- Fold in 2 tablespoons of the chocolate chips.
- Transfer the batter to a 20x20 cm baking pan lined with parchment paper.
- Evenly sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake for 10–15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and enjoy.
- Store in an airtight container at room temperature for 3–4 days.
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