Peanut Butter Protein Brownies
User Reviews
5
-
Servings
9
-
Calories
220 kcal
Peanut Butter Protein Brownies
Description
This recipe combines mashed cooked sweet potato with maple syrup and natural peanut butter for sweetness and moisture. Chocolate protein powder, baking soda, vanilla extract, salt, and avocado oil are added to create a dense brownie batter. Mini chocolate chips provide pockets of melted chocolate throughout the bites.
The thick batter does not pour easily and must be pressed firmly into mini silicone molds or muffin trays for individual servings. Baking at 350°F for 20 minutes produces brownies that are soft yet hold their shape once fully cooled. The result is a gluey, pudding-like texture with pronounced peanut butter and chocolate notes.
These protein brownies are versatile in nut butter choice, with almond or sunflower seed butter as alternatives, though peanut butter is preferred for flavor. Fully cooking the sweet potato before mashing is critical to avoid chunks. Cooling completely before removing from pans prevents breaking. The recipe yields roughly 18 to 22 mini brownies depending on the mold size.
Ingredients
- ⅔ cup sweet potato cooked
- 4 tbs maple syrup
- ¼ cup mini chocolate chips
- ½ cup peanut butter natural
- ½ cup chocolate protein powder
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 teaspoon salt scant
- 4 tbs avocado oil
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a large bowl, mash the sweet potato.
- Mix in the maple syrup and peanut butter until mostly smooth.
- Add in the remaining ingredients and mix well.
- Use a spoon to manually portion the batter into a mini silicone muffin tray.
- Bake for 20 minutes and let them cool fully in the pan.
- Top them with drizzled peanut butter if you want.
Notes
- Press the thick batter firmly into molds to ensure brownies hold their shape when baked.
- Natural peanut butter offers the best flavor; almond or sunflower seed butter can be used as alternatives.
- Cook sweet potato fully before mashing to create smooth batter without chunks.
- Mini chocolate chips distribute more evenly in each bite than larger chips.
- Allow brownies to cool completely in the pan to prevent breaking when removing.
- Silicone molds yield 18-22 brownies; mini muffin tins make slightly smaller, denser portions.
- Do not use whey protein powder as it affects batter consistency; vegan protein powder works best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 476mg | 20% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1409IU | 28% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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