Description
This Protein Brownie recipe delivers a fudgy, delicious treat with the added benefit of protein! Made with chocolate protein powder and almond flour, these gluten-free brownies are a healthier, flourless alternative to traditional brownies. Perfect as a post-workout snack, dessert, or guilt-free treat, they’re full of rich chocolate flavor and packed with protein to satisfy your cravings while fueling your body.
Ingredients
For the Dry Ingredients:
1 scoop (30g) chocolate protein powder (whey or plant-based)
½ cup (50g) unsweetened cocoa powder
½ cup (60g) almond flour (or oat flour for nut-free)
1 tsp baking powder
Pinch of salt
For the Wet Ingredients:
2 large eggs (or flax eggs for vegan)
½ cup (120g) almond butter (or peanut butter)
⅓ cup (80ml) maple syrup (or sugar-free syrup)
1 tsp vanilla extract
¼ cup (60ml) milk (dairy or almond milk)
Optional Add-Ins:
¼ cup (45g) dark chocolate chips
Chopped walnuts or pecans
Instructions
Preheat the Oven & Prepare the Pan:
Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix the Dry Ingredients:
In a large bowl, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, and salt.
Combine the Wet Ingredients:
In a separate bowl, mix the eggs (or flax eggs), almond butter, maple syrup, vanilla extract, and milk until smooth.
Combine the Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until fully combined.
Stir in chocolate chips (if using) and any other optional add-ins like chopped walnuts or pecans.
Pour and Bake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out slightly moist but not wet.
Cool and Serve:
Let the brownies cool for 10 minutes before slicing into 9 squares and serving.
Notes
Texture Tip: The brownies will be fudgy and moist. Be careful not to overbake; a slightly moist toothpick ensures they are perfectly baked.
Vegan Option: Use flax eggs and your choice of dairy-free milk for a vegan version.
Storage: These brownies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
