RecipesDessert
Dessert
Protein Brownies
Dark, fudgy and properly rich, held together by almond butter and cocoa rather than a stack of butter and sugar. Cool them fully before cutting or the crumb tears.
- Serves
- 9
- Prep
- 10min
- Cook
- 28min
- Total
- 38min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure
Per serving
- Calories
- 422kcal
- Protein
- 11.9g
- Carbs
- 32.9g
- Fat
- 28.6g
- Fibre
- 4.2g
01
Ingredients
For 9 servings · MetricUS
- 200gsmooth almond buttermost of a 225g jar
- 60gbutter, melted
- 90gcocoa powderunsweetened
- 90gvanilla or chocolate protein powder3 scoops, about 30g each
- 60gtapioca flour or cornflour
- 150ggranulated sweetener or light brown sugar
- 2eggs, large
- 1 tspvanilla extract
- 50gdark chocolate chipsoptional
- pinch of saltto taste
- 7 ozalmond buttermost of an 8oz jar
- ¼ cupbutter, melted
- ¾ cupcocoa powderunsweetened
- 3 scoopvanilla or chocolate protein powderabout 1 oz each
- ½ cuptapioca flour or cornstarch
- ¾ cupgranulated sweetener or light brown sugar
- 2eggs, large
- 1 tspvanilla extract
- 1/3 cupdark chocolate chipsoptional
- pinch of saltto taste
02
Method
Prep the oven.
Preheat the oven to 180°C (350°F, fan 160°C). Line a 20cm square tin with parchment paper.
Make the batter.
Whisk the melted butter, almond butter, cocoa powder and sweetener together until smooth.
Beat in the eggs and vanilla until fully combined.
Fold in the protein powder, tapioca flour and salt until just combined. Stop as soon as no dry streaks remain, overmixing at this stage is what makes protein brownies rubbery.
Bake.
Fold through the chocolate chips if using, then spread the batter evenly into the tin.
Bake for 25 to 30 minutes, until the edges are set and a skewer comes out with a few moist crumbs, not wet batter.
Cool and serve.
Cool completely in the tin before lifting out and slicing into nine squares. Cutting warm tears the crumb.