Protein Brownies

Course: Dessert

Cuisine: American

Keyword: protein brownies

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 130kcal

Author: Megan Gilmore

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
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.
In a large bowl, combine the almond flour, cacao or cocoa powder, collagen peptides, baking powder, and salt. 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