Chocolate Protein Brownies
Fudgy, protein-packed brownies that taste like dessert but double as a steadier snack.
Ingredients
Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup neutral oil such as avocado or light olive oil
- 1 teaspoon vanilla bean paste
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate or vanilla protein powder
- 1/2 cup oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons milk dairy or nondairy
- 1/4 cup chopped dark chocolate or chocolate chips
- 1/4 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a medium bowl, whisk together the eggs, maple syrup, coconut sugar, oil, and vanilla bean paste until smooth and slightly thickened.
- In a separate bowl, whisk the cocoa powder, protein powder, oat flour, baking powder, and salt until well combined and no lumps remain.
- Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined and no dry streaks remain.
- Stir in the milk to loosen the batter until it is thick but spreadable, then fold in the chopped dark chocolate and walnuts, if using.
- Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
- Bake for 20 to 25 minutes, or until the top is set, the edges just start to pull away from the pan, and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan, then lift them out using the parchment and cut into 9 squares.
Notes
- Use a protein powder you like the taste of, as it will strongly influence the flavor of the brownies.
- For a dairy-free version, choose a plant-based protein powder and nondairy milk.
- Do not overbake or the brownies will become dry; they will continue to set slightly as they cool.
- Store brownies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days; they also freeze well.
- For a dairy-free version, choose a plant-based protein powder and nondairy milk.
- Do not overbake or the brownies will become dry; they will continue to set slightly as they cool.
- Store brownies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days; they also freeze well.