However you want' em brownies!

I love the cocoa brownie recipe from Smitten Kitchen, most of all because it's so flexible. I've done loads of adjusting to this recipe for different reasons, but here's the way I made it tonight that has be excited again. The texture turned out pretty darn great - thick and fudgy - even though I used whey protein, which can make baked goods too cakey. I added some ground chia to combat that, since it absorbs water, and I think it worked!

However you want 'em cocoa brownies

Serves 16-25

• 1/4 c brewed coffee
• 5 T butter, melted
• 5 T applesauce (or yogurt, mashed banana, or pumpkin - each gives a slightly different texture and flavor)
• 3/4 plus 2 T cocoa
• 1/4 t salt
• 1/2 c sugar
• 1/4 c honey
• 2 T chia seeds, ground
• 2 eggs
• 1 scoop vanilla whey protein powder (27-30g)
• 3 T white whole wheat flour
• Pre-heat oven to 325º F. Grease 8x8 pan
• Melt butter. Grind chia seeds (in blender or coffee grinder). Mix first 8 ingredients (to chia.)

Add eggs, blend.

Add whey protein and flour and mix JUST until combined.

Bake at 325ºF for 35 (30-40) minutes until a toothpick inserted center keeps the brownie color, but doesn't look wet.