Description
These Protein Brownies are a delicious and healthier twist on the classic treat, packed with chocolate protein powder and almond flour for added nutrition. They’re moist, fudgy, and perfect for a post-workout snack or anytime you crave a guilt-free chocolate fix. Made with natural sweeteners and optional dark chocolate chips, they satisfy your sweet tooth while providing a boost of protein.
Ingredients
Scale
Dry Ingredients
- ½ cup chocolate protein powder
- ½ cup almond flour or oat flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup honey or maple syrup
- â…“ cup Greek yogurt or unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- ¼ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the chocolate protein powder, almond flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the honey or maple syrup, Greek yogurt or applesauce, eggs, and vanilla extract until the mixture is smooth and uniform.
- Blend Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Fold in dark chocolate chips if using to add extra chocolate bursts in the brownies.
- Prepare for Baking: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean, leaving a few moist crumbs for a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 9 squares to ensure they hold their shape and serve.
Notes
- You can swap almond flour with oat flour for a nut-free option.
- Greek yogurt adds extra protein, while applesauce makes this recipe dairy-free.
- Adjust sweetness by varying honey or maple syrup amounts.
- For extra fudginess, slightly underbake by a minute or two.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
