Classic-Swap Cauliflower Brownies

Serves 9 · 20 min prep · 25 min cook

Ingredients

• 2 cups raw cauliflower florets
• 3/4 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup vanilla protein powder
• 2 large eggs
• 1/3 cup maple syrup
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 cup mini dark chocolate chips
• 1 pinch pinch of salt

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. 2Steam the cauliflower florets until completely tender and easily pierced with a fork, about 8 to 10 minutes, then drain well and pat dry with paper towels to remove excess moisture.
3. 3Transfer the warm cauliflower to a food processor and blend until it becomes a smooth, lump-free puree.
4. 4Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the processor and blend again until the wet mixture is fully combined and silky.
5. 5In a separate bowl whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.
6. 6Pour the dry ingredients into the processor with the wet mixture and pulse just until a thick, uniform batter forms; do not overmix.
7. 7Fold in most of the mini chocolate chips by hand, reserving a small handful for the top.
8. 8Spread the batter evenly into the prepared pan and sprinkle the remaining chips over the surface.
9. 9Bake for 22 to 26 minutes until the center is set and a toothpick inserted comes out with only a few moist crumbs.
10. 10Cool completely in the pan on a wire rack for at least 30 minutes so the brownies firm up, then lift out and cut into 9 squares.
11. 11Serve at room temperature or lightly chilled; store airtight up to 4 days or freeze individual pieces for later.