Description
These protein brownies pack over 10 grams of protein per square while staying fudgy and rich. Applesauce, pumpkin, coffee, and coconut oil keep them chewy.
Ingredients
Scale
- ½ cup almond flour
- ½ cup oat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup chocolate protein powder
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup pumpkin puree
- 2 large eggs
- 2 large egg whites
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup hot brewed coffee
- ¼ cup dark chocolate chips
Instructions
- Set your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly coat the parchment with nonstick spray; this guarantees the brownies release cleanly.
- In a large mixing bowl, whisk together the almond flour, oat flour, cocoa powder, chocolate protein powder, xanthan gum, baking powder, and salt. This mixture should be uniform to avoid pockets of dry ingredients in your batter.
- In a separate bowl, whisk the eggs, egg whites, applesauce, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and hot brewed coffee. Blend until the mixture is smooth and glossy, which ensures a consistent texture.
- Pour the dry ingredient mixture into the wet mixture. Stir gently with a spatula until there are no streaks. Be sure to scrape the sides and bottom of the bowl for even mixing, preventing dry clumps from forming that could lead to crumbly brownies.
- Gently fold in most of the dark chocolate chips, reserving a few to sprinkle on top for presentation. This distributes the chocolate evenly throughout the batter while also creating melty pockets on the surface when baked.
- Spread the brownie batter evenly in the prepared pan, using an offset spatula to smooth the top. Sprinkle the reserved chocolate chips over the surface. Bake in the preheated oven for 20 to 22 minutes, but begin checking at 18 minutes. The center should be set but still moist; a toothpick inserted should have a few moist crumbs. Avoid overbaking, as that dries out the protein brownies.
- Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes. Once cooled, lift them out of the pan using the parchment overhang and place them on a cutting board. Slice into 12 squares, wiping the knife between cuts for neat edges.
Notes
- Xanthan gum stabilizes the texture without impacting flavor, preventing dry, crumbly results that usually come with protein-heavy treats. Be sure to whisk it in with your flours.
- The addition of pumpkin puree and applesauce provides moisture and helps reduce the need for extra sugar, making these brownies a great option for those watching their sugar intake.
- Coffee is key for intensifying the chocolate flavor. Make sure it is brewed strong, and let it cool slightly before adding—it should not cook the eggs.
- For a vegan version, you can replace the eggs with three flax eggs made from three tablespoons of ground flax mixed with nine tablespoons of water until gelled.
- Store these brownies airtight at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual squares for up to 1 month. Thaw at room temperature before serving.
- Top warm brownies with a dollop of Greek yogurt or sugar-free whipped cream for an extra boost of protein and flavor.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg