Protein Brownies
User Reviews
5.0
9 reviews
Excellent
Protein Brownies
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Protein brownies taste like traditional ones but with extra protein in each bite! They are the perfect healthy dessert to satisfy your sweet tooth.
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Ingredients
- ⅓ cup almond flour
- 5 tablespoons cacao powder
- ½ cup coconut sugar (or other granulated sugar)
- ⅓ cup collagen peptides
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil , melted
- 1 tablespoon mini chocolate chip (optional)
Instructions
- Preheat the oven to 350ºF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan. This will guarantee easy brownie removal later.
- Combine the almond flour, cacao or cocoa powder, sugar, collagen peptides, baking powder, and salt in a large bowl. Stir well.
- Next, add in eggs and vanilla extract. If your eggs are cold from the fridge, stir the batter well before adding the coconut oil. (This will help remove some of the chill so the coconut oil won't thicken immediately.) Once the batter is mixed, stir in the coconut oil until the batter looks uniform. Fold in 1 tablespoon of mini chocolate chips, if you'd like.
- Transfer the brownie batter to the prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top, if desired. Bake at 350ºF for 20 minutes, or until the top puffs up in the center.
- Let the brownies cool in the pan for at least 20 minutes. They will sink slightly as they cool. Slice into 10 pieces and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Or in the freezer for up to 3 months.)
Notes
- Nutrition information is for 1 of 10 brownies, without the optional chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.
- Protein Powder Note: This recipe was tested with unflavored collagen peptides, which add no flavor to the brownies. The texture and flavor will change if you use a flavored protein powder or unsweetened plant-based protein powder. (Probably not for the better.) Experiment at your own risk!
- Egg Note: This recipe will most likely not work with flax eggs. Try adding protein powder to my Almond Butter Brownies if you want to use a vegan egg swap since I know that recipe still turns out well with flax eggs.
- Batch Size: This recipe makes a relatively small batch because the ingredients are expensive. I haven't tested doubling it in an 8-inch square pan yet, so I recommend trying the recipe as written first so you'll know what to expect.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
37mg
(12%)
Sodium
87mg
(4%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
52IU
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 87mg | 4% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 52IU | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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