Description
These Protein-Packed Brownie Delights combine rich chocolate flavor with wholesome ingredients to create a deliciously healthy treat. Perfect for a post-workout snack or anytime you crave a fudgy, protein-boosted brownie that’s clean and satisfying.
Ingredients
Scale
Dry Ingredients
- ½ cup almond flour
- ½ cup chocolate protein powder
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- â…“ cup maple syrup or honey
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Add-ins
- ½ cup dark chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure an easy release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, chocolate protein powder, unsweetened cocoa powder, baking powder, and salt until well combined to ensure even distribution of the leavening and chocolate flavors.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth and fully blended, creating a uniform wet base for the batter.
- Combine Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl and stir just until combined. Avoid overmixing to keep the brownies tender and fudgy.
- Add Chocolate Chips: Fold in the ½ cup of dark chocolate chips gently to disperse throughout the batter, adding pockets of melted chocolate for added indulgence.
- Prepare for Baking: Pour the batter evenly into the prepared baking pan. Optionally, sprinkle extra chocolate chips on top for a decorative and chocolatey crust.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating a perfect fudgy texture without overbaking.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 equal squares. Cooling helps the brownies set and improves texture.
Notes
- Use parchment paper to line the pan for easy removal and clean-up.
- For a vegan version, substitute eggs with flax or chia eggs, and use maple syrup as the sweetener.
- Adjust sweetness by opting for honey or maple syrup according to taste preference.
- Store brownies in an airtight container at room temperature for up to 4 days or refrigerate up to a week.
- For added texture, consider adding chopped nuts such as walnuts or pecans.
