Mint Protein Brownies (Gluten Free, High Protein, Low Fat, Low Calorie + Super Simple)
User Reviews
5
Mint Protein Brownies (Gluten Free, High Protein, Low Fat, Low Calorie + Super Simple)
Description
This recipe uses melted coconut oil, erythritol sweetener, whole eggs plus yolks, and a touch of mint extract for flavor. Dark chocolate is melted and incorporated into the batter, which also contains plant-based chocolate protein powder, baking soda, and sea salt to enhance texture and rise. Almond milk helps achieve a smooth consistency.
The mint flavor is optional but adds a refreshing note that complements the rich dark chocolate. The batter is lined into a parchment-papered pan for easy removal, then baked at 350°F. Chopped additional chocolate stirred in near the end provides texture and pockets of melted chocolate in the finished brownie.
The resulting brownies have a balanced density and moisture, suitable for those targeting higher protein intake with lower fat and calories, while still enjoying a chocolate dessert with a subtle minty touch.
Ingredients
- 7 tablespoons coconut oil melted and divided
- 6 tablespoons erythritol I used Swerve, sweetener
- 1 egg at room temperature, large
- 2 egg at room temperature, yolk
- 1/2 teaspoon mint extract (optional)
- 5 ounces dark chocolate roughly chopped and divided, sugar-free
- 1/4 cup chocolate protein powder plant-based
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt sea salt
- 2 tablespoons almond milk unsweetened vanilla
Instructions
- Preheat your oven to 350℉ and line an 8x8-inch pan with parchment paper, leaving some hanging over the sides to use as a handle. This will make getting the brownies out of the pan easier.
- In a medium bowl, using an electric hand mixer, beat together 5 tablespoons of the coconut oil, reserving the rest for later, along with the erythritol, egg, egg yolks, and mint extract for 1 minute. The mixture should turn a pale yellow.
- Place 4 ounces of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 tablespoons of melted oil. Cook on half power, using 30-second intervals, and stirring between each interval, until the chocolate is smooth and melted.
- While beating, pour the melted chocolate into the egg mixture until thick and well combined.
- Add the protein powder, baking soda, and salt, and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.
- Finely chop the remaining 1 ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.
- Spread the batter evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT overbake!
- Let cool in the pan for 20 minutes, and then gently use the parchment paper to lift the brownies onto a wire rack to cool COMPLETELY.
- Once cooled, slice and DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16People
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 87mg | 4% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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