Indulge in these fudgy protein brownies—a perfect fusion of decadence and nutrition. Crafted with fresh eggs and high-quality protein powder, these brownies pack a serious protein punch without sacrificing that rich, chocolatey flavor you crave.
Ideal for a post-workout treat or a guilt-free dessert, they boast a moist, dense texture that satisfies your sweet tooth while fueling your body with essential nutrients.
Ingredients:
1 cup almond flour
1/3 cup chocolate protein powder
2 eggs
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons chocolate chips
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Grease an eight inch pan with oil or fat free spray, or line the bottom of the pan with parchment paper. Then set this prepared pan aside.
In a large mixing bowl, stir all of the brownie ingredients well.
Spread the chocolate brownie batter evenly into the pan. I like to add a second sheet of parchment paper over the top because it helps with evenly smoothing the mix into the pan. Remove this second sheet of parchment before cooking.
Bake the brownies on the oven’s middle rack for twenty minutes, then carefully remove them from the oven. Let the brownie pan cool on the counter.
They will firm up as they cool and continue to firm up if you loosely cover the pan with a towel and refrigerate the recipe overnight.
It is fine to leave the brownies out for a few hours on the counter if serving at a party or transporting them to an event. For freshness, I recommend refrigerating leftovers in a covered container for up to five days.
Serves 2
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