Protein Brownies
These protein brownies are rich, fudgy and come together quickly in one bowl! They're flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.
Servings: 16
Ingredients
- 1 cup creamy almond butter
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate protein powder I used Nuzest
- ¼ cup cocoa powder
- ¼ teaspoon sea salt skip if almond butter is salted
- 1 teaspoon baking powder
- ½ cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.
- Add protein powder, cocoa powder, sea salt and baking powder into the mixing bowl and stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!
- Gently fold in chocolate chips.
- Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Video
Notes
- Storage: Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, place brownies in a freezer-safe, airtight container in the freezer for up to 3 months.
- Vegan: I haven’t tried these brownies without the eggs so I’m not sure how they would turn out. If you’re looking for a vegan brownie recipe try my chickpea brownies or sweet potato brownies instead.
Nutrition
Serving: 1brownie | Calories: 165kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 139mg | Potassium: 36mg | Fiber: 3g | Sugar: 8g