These flourless peanut butter protein brownies are decadent and have 9 grams of protein per brownie. Our goal was to make tasty brownies that were tender and super fudgy. We accomplished that goal!
Ingredients:
Dry
½ cup dark chocolate chips, + more for topping
½ cup cocoa powder
¼ cup chocolate protein powder, we used Garden of Life Chocolate Whey
1 teaspoon baking powder
1 teaspoon sea salt
Wet
3 tablespoons melted coconut oil
1 cup unsalted all-natural peanut butter, drippy
½ cup maple syrup
3 tablespoons packed brown sugar
1 teaspoon vanilla extract
2 large eggs
½ cup plain, unsweetened almond milk
½ cup chocolate chips, melted
Instructions
Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.
Preheat the oven to 350ºF and line a light-colored 8×8-inch pan with parchment paper.
Add all of the dry ingredients into a mixing bowl and mix to combine. Set aside.
Next, cream the peanut butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.
Add the eggs and almond milk and stir to combine.
Add the dry ingredients to the wet and mix until well combined. Add the coconut oil and stir again.
Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.
Transfer the batter into the line-caked pan. Option to top the batter with more chocolate chips.
Bake the brownies for 35-40 minutes or until the center of the brownies is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.
Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.
Nutrition
Calories: 329 kcal, Carbohydrates: 33 g, Protein: 9 g, Fat: 20 g, Fiber: 3 g, Sugar: 20 g
