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Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper for easy cleanup and perfect brownie lift.
Melt the butter in a large bowl and let cool slightly. Whisk in the brown sugar and Dutch-process cocoa until glossy and smooth.
Add in the eggs and egg whites. Stir until fully combined. Then stir in the protein powder, brewer’s yeast, and ground flaxseed. These ingredients pack the brownies with much-needed recovery protein.
Mix in almond flour or oat flour, vanilla extract, and pinch of sea salt. Don’t overmix. Fold in chopped dark chocolate and mini chips (if using). Batter will be thick and dense.
Spread into the lined pan, top with flaky sea salt, and bake for 22–25 minutes. Let cool for 15 minutes before slicing. Store in the fridge or freezer for those cluster-feeding moments.