Protein Brownies
These high protein brownies are ultra rich and fudgy, and the recipe is packed with protein and nutrition!
Servings: 9 protein brownies
Ingredients
- 1 cup almond flour (120g) (for nut free, try these Healthy Brownies)
- 2/3 cup sugar or granulated erythritol (135g)
- 1/3 cup protein powder (30g)
- 2 tbsp cocoa powder (10g) (For the best flavor, use Dutch process cocoa powder)
- 1 tsp baking powder (4g)
- 1/2 tsp salt
- 2 medium eggs or 2 flax eggs
- 1/3 cup coconut oil or butter, melted (65g)
- 1 tsp pure vanilla extract (5g)
- 1/2 cup mini chocolate chips (optional)
Instructions
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an 8-inch square baking pan, or line the bottom with parchment paper. Set aside.
- 2. Stir almond flour, protein powder, sugar, cocoa powder, baking powder, salt, and optional chocolate chips well in a large bowl.
- 3. Whisk in eggs, oil or butter, and vanilla extract to form a thick brownie batter.
- 4. Smooth batter evenly into the prepared pan. Place on the center rack of the oven.
- 5. Bake the protein brownies for 20 minutes, then remove from the oven and let cool. They will continue to firm up as they cool.
- 6. Serve right away if you like gooey, hot-from-the-oven brownies. Or refrigerate, loosely covered, overnight if you want a firmer texture.
- 7. Store leftovers on the counter for one day or refrigerated in a covered container for up to a week. Or freeze for up to three months.
Video
Notes
The recipe was adapted from my Keto Brownies and Almond Flour Brownies.
Nutrition
Serving: 1brownie | Calories: 154kcal | Carbohydrates: 4g | Protein: 12.6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 128mg | Fiber: 2.7g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg