TSC Ab Brownie Recipe

(with Coconut Whipped Cream — and optional protein boost)

 Ingredients (Classic Version)

 • 1 cup organic almond flour (*non organic almond flour is heavily toxic!)

 • ½ cup pumpkin purée (unsweetened)

 • ¼ cup melted coconut oil

 • ¼ cup butter (grass-fed preferred)

 • ¾ cup Golden Lakanto monk fruit sweetener

 • ⅓ cup unsweetened organic cacao powder

 • 2 organic eggs

 • 1 tsp vanilla extract

 • ¼ tsp sea salt

 • ½ cup dark chocolate chips or bar crumbled (Lily’s sugar free recommended)

💪 Protein Version (sub + adjustment)

Use ¾ cup almond flour

Add ½ cup protein powder (about 3 scoops, ~60 g total) *I linked one here and I added a couple more in my Amazon store.

That’s the only change — the texture will change, but it should still be rich, while also adding about 10–12g protein per brownie.  Make sure to adjust with protein powder slowly and use texture to measure amount.  This can vary depending on what protein powder you use.

🥣 Instructions

 1. Preheat oven to 350°F (175°C). Grease 8x8” baking pan with a good amount of coconut oil.

 2. In a large bowl, whisk together melted coconut oil, melted butter, pumpkin, eggs, sweetener, and vanilla until smooth.

 3. Add almond flour, cacao powder, sea salt, and (if using) protein powder. Mix until evenly combined.

 4. Fold in dark chocolate chips.

 5. Spread the batter evenly into the pan and smooth the top.

 6. Bake 10-15 minutes, until edges are set and the center looks slightly soft.  Keep an eye, they can easily overcook.

 7. Let cool completely before slicing — they firm up into that perfect fudgey texture as they cool.

🥥 Coconut Whipped Cream

 • 1 can full-fat coconut milk or coconut cream (chilled overnight)

 • 1–2 tbsp powdered monk fruit sweetener (to your taste)

 • 1 tsp vanilla extract (optional - not needed)

To make:

 1. Scoop out the solid cream into a chilled bowl (leave the liquid behind).

 2. Whip with a hand or stand mixer 1–2 minutes until fluffy.

 3. Add sweetener and vanilla, then whip again until smooth and airy.

 4. Store in the fridge up to 4–5 days and re-whip before serving.

Note: I linked some of the main ingredients to my favorite brands and that I use.  You can change that, but of course it can change the end result of the brownies.  Keep in mind I also added the larger sizes because you WILL be making these again and again.  I will also link it all in my Amazon storefront.

🌟Recipes like this — and so many more skin, hormone, and gut-supportive (= aging well) meals — are inside my Skin Food course, which is free with the Heal Complete + Age Well bundle and included in the Healing Community membership. 💫