Step 1

Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving some sticking up to use as a handle to get the brownies out of the pan.

Step 2

In a medium bowl using an electric hand mixer, beat together 5 Tbsp of the coconut oil, reserving the rest for later, along with the Erythritol, egg, egg yolks and mint extract for 1 minute. The mixture should turn a lighter yellow

Step 3

Place 4 oz of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 Tbsp of melted oil. Cook on half power, using 30 second intervals, and stirring between each interval, until the chocolate is smooth and melted.

Step 4

While beating, pour the melted chocolate into the egg mixture until thick and well combined.

Step 5

Add the protein powder, baking soda and salt in and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.

Step 6

Finely chop the remaining one ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.

Step 7

Spread evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little bit, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT over bake!

Step 8

Let cool in the pan for 20 minutes and then gently use the parchment paper handles to lift the brownies onto a wire rack to cool COMPLETELY.

Step 9

Once totally cooled, slice and DEVOUR!