Description
These fudgy protein brownies are a delicious and healthier twist on a classic favorite, combining rich chocolate flavor with the benefits of protein powder. Perfect for a satisfying dessert or post-workout treat, they offer a moist, dense texture with a perfect balance of sweetness and indulgence.
Ingredients
Chocolate and Oil
- 1 1/2 cups semi-sweet chocolate chips (divided; 1 cup + 1/2 cup)
- 1/2 cup refined coconut oil (95 grams)
Wet Ingredients
- 3 eggs
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup chocolate protein powder
- 1/3 cup blanched almond flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper to prevent sticking and make for easy removal later.
- Melt chocolate: Combine 1 cup of the semi-sweet chocolate chips and 1/2 cup (95 grams) of refined coconut oil in a microwave-safe bowl. Carefully melt the mixture using 30-second intervals, stirring between each, until completely smooth and melted.
- Beat sugar and eggs: In a separate bowl, add the 3 eggs and 3/4 cup coconut sugar. Beat together vigorously for about one minute until well combined and slightly fluffy.
- Add chocolate and vanilla: Pour the melted chocolate and coconut oil mixture into the beaten eggs and sugar, then add 2 teaspoons vanilla extract. Beat everything together until fully incorporated.
- Add dry ingredients: Gradually add 1/2 cup chocolate protein powder, 1/3 cup blanched almond flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt to the wet mixture. Beat until you achieve a smooth, homogenous batter.
- Fold in chocolate chips: Gently fold in the remaining 1/2 cup semi-sweet chocolate chips to add texture and bursts of melted chocolate throughout the brownies.
- Bake: Pour the batter into the prepared 8x8 pan and smooth the top with a spatula. Bake in the preheated oven for 22 to 28 minutes; 25 minutes is ideal for a fudgy center, but oven temperatures vary so check for doneness with a toothpick.
- Cool and serve: Remove the pan from the oven and allow the brownies to cool for 10 minutes in the pan. Then lift them out using the parchment paper and let cool completely on a wire rack before slicing into 16 servings. Enjoy your rich, fudgy protein brownies!
Notes
- Use a kitchen scale for accurate measurement of coconut oil and chocolate chips to ensure consistent texture.
- Be careful not to overbake to maintain the fudgy texture; check doneness with a toothpick slightly before the minimum time.
- Allow brownies to cool fully for cleaner slicing and better texture.
- Almond flour can be substituted with oat flour for a different flavor or texture, but this may affect moistness.
- These brownies freeze well for up to 3 months; thaw at room temperature before serving.
