Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Fudgy Protein Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour
  • Yield: 12 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Healthy Fudgy Protein Brownies are a nutritious twist on a classic treat, packed with protein powder and wholesome ingredients like almond and oat flours, pumpkin puree, and unsweetened applesauce. They deliver rich chocolate flavor without refined sugars and are perfect for a guilt-free dessert or post-workout snack.

Ingredients

Dry Ingredients

  • ½ cup almond flour
  • ½ cup oat flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup chocolate protein powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsweetened applesauce
  • ¼ cup pumpkin puree
  • 2 large eggs
  • 2 large egg whites
  • ¼ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ cup hot brewed coffee

Add-ins

  • ¼ cup dark chocolate chips

Instructions

  1. Preheat and prepare pan: Set your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly coat the parchment with nonstick spray to ensure clean release of the brownies.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, cocoa powder, chocolate protein powder, xanthan gum, baking powder, and salt until uniform and free of clumps.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, egg whites, applesauce, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and hot brewed coffee together until smooth and glossy to create a consistent batter base.
  4. Incorporate dry into wet: Pour the dry ingredient mixture into the wet mixture. Gently stir with a spatula, scraping the sides and bottom of the bowl, until no streaks remain and the batter is homogeneous.
  5. Add chocolate chips: Fold in most of the dark chocolate chips, reserving a few to sprinkle on top later. This ensures even distribution and melty chocolate pockets throughout the brownies.
  6. Fill pan and bake: Spread the batter evenly in the prepared pan using an offset spatula to smooth the top. Sprinkle the reserved chocolate chips across the surface. Bake in the oven for 20 to 22 minutes, checking at 18 minutes. The center should be set but slightly moist, with a toothpick showing a few moist crumbs.
  7. Cool and slice: Allow the brownies to cool completely on a wire rack for at least 30 minutes in the pan. Use the parchment overhang to lift the brownies out and place on a cutting board. Slice into 12 squares, wiping the knife between cuts for clean edges.

Notes

  • Do not overbake to keep brownies fudgy and moist.
  • Using parchment paper with overhang makes removing brownies from the pan easier.
  • Hot coffee enhances the chocolate flavor but can be omitted or substituted with hot water if preferred.
  • The pumpkin puree adds moisture and nutrients without overpowering flavor.
  • For vegan adaptation, substitute eggs and egg whites with appropriate plant-based alternatives, but texture may vary.

Find it online: https://slsrecipes.com/healthy-fudgy-protein-brownies-recipe/