High Protein Brownie Bites

• 3 cups Gluten Free Blanched Almond Flour (I Use Honeyville Blanched Almond Flour)
• 3/4 cups Organic Evaporated Cane Juice Sugar
• 4 Tablespoons Unsweetened Cocoa Powder
• 3/4 ounces, weight Gluten Free Whey Protein Powder, Chocolate Or Vanilla
• 1/2 teaspoons Sea Salt (1/4 Teaspoon Or Less For Regular Salt)
• 2 whole Egg Whites
• 1 whole Egg
• 1/2 teaspoons Gluten-Free Pure Vanilla Extract
• FOR THE TOPPING:
• Gluten Free Milk Chocolate Chips
• Pecans Or Walnuts, Chopped

1. Preheat the oven to 350u0b0F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, combine the almond flour, sugar, cocoa powder, whey protein powder, and sea salt with a whisk until uniformly blended.
3. Using a large strong spoon or spatula, stir in the egg whites, egg, and the vanilla. The dough will be very thick. Stir until it is moist and comes together.
4. Using a #40 scoop, drop level scoops of brownie dough onto the parchment-covered baking sheets. Bake for 14-15 minutes.
5. Remove from the oven and top each cookie with 4-5 chocolate chips. Return to the oven for 30 seconds.
6. Remove from oven and smooth the melting chocolate chips with the back of a spoon to swirl and make a "frosting". Top each cookie with a few chopped nuts if desired.
7. Allow to cool before serving or cool completely before storing in a sealed container at room temperature.
8. These freeze well and taste yummy only partially thawed.

flour, sugar, cocoa, ube, salt, egg whites, egg, vanilla, milk chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/high-protein-brownie-bites/ (may not work)