Confession: I under-bake every batch of brownies. In my opinion, there’s nothing better than a gooey, rich, chocolate brownie that just about needs to be eaten with a spoon. Top it off with some vanilla ice cream, and I’ll be singing from the heavens in no time.
These chocolate pudding brownies are seriously to die for. They taste like a mix between dark chocolate pudding and molten chocolate cake. And the best part is, they’re filled with nutritious ingredients including zucchini, fiber-rich flax seed, and protein packed collagen peptides.
Totally paleo, dairy free, and refined sugar free!
If you don’t have collagen on hand, then skip that ingredient (no need to substitute). And if you don’t wanna add flax, then skip the flax + almond milk. I haven’t tested the recipe without either, but hey, you do you baby. LIVE DAT TRUTH!
Chocolate Pudding Brownies
Ingredients
Brownies
- 3 tbs ground flax + 3 tbs almond milk
- 1/2 cup Seeds Of Collaboration Tahini
- 1 1/4 cup shredded zucchini squeeze out moisture
- 2 scoops Ancient Nutrition collagen peptides
- 1 tbs coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 1 egg
- 1/2 cup + 2 tbs cocoa powder
- 2 tbs coconut flour
- 1/2 tsp baking soda
- Pinch of salt
- 3 oz chopped dark chocolate about 1/3 cup
Chocolate Drizzle (Optional)
- 3 tbs chopped dark chocolate
- 1 tsp coconut oil
Instructions
- Heat oven to 350.
- Whisk together flax and almond milk.
- Add tahini, zucchini, egg, collagen peptides, coconut oil, vanilla, maple syrup, and coconut sugar.
- Mix until well combined.
- Add dry ingredients fold together.
- Then add chocolate chips.
- Bake for 25-30 minutes until toothpick comes out with wet crumbs. Let cool completely.
- Meanwhile, melt chocolate and coconut oil, then drizzle all over brownies.
- Slice, serve, and DEVOUR.