Description
These Protein-Packed Brownie Delights are moist, chocolatey, and loaded with protein, perfect for a healthier treat that satisfies your sweet tooth while supporting your fitness goals. Made with almond flour, chocolate protein powder, and dark chocolate chips, they’re easy to prepare and ideal for a post-workout snack or anytime indulgence.
Ingredients
Scale
Dry Ingredients
- ½ cup almond flour
- ½ cup chocolate protein powder
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- â…“ cup maple syrup or honey
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Add-Ins
- ½ cup dark chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure an easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, chocolate protein powder, cocoa powder, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until the mixture is smooth and cohesive.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir just until the batter is well combined, careful not to overmix to keep the brownies tender.
- Fold in Chocolate Chips: Add the dark chocolate chips into the batter and fold them in evenly for pockets of melty chocolate.
- Prepare for Baking: Pour the batter into the prepared baking pan and spread it out evenly. Optionally, sprinkle extra chocolate chips on top for added texture and decadence.
- Bake: Bake the brownies in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs, indicating a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 squares to enjoy the perfect balance of moist and chewy texture.
Notes
- For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
- Almond flour gives these brownies their moist texture, but you can experiment with other nut flours if needed.
- Do not overbake to maintain a fudgy texture; check early at 18 minutes.
- Use dark chocolate chips with at least 70% cocoa for a richer chocolate flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
