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Protein Brownie

Protein Brownie
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Rich, fudgy, and packed with protein, these brownies are a guilt-free indulgence perfect for dessert or a post-workout snack. Made with almond flour and chocolate protein powder, they’re gluten-free and full of chocolatey goodness.

Ingredients

Scale
  • 1 1/4 cups (125g) finely blanched almond flour
  • 1/2 cup (57g) Dutch-process cocoa powder
  • 1/3 cup (29g) chocolate protein powder
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196g) refined coconut oil, melted
  • 1 1/4 cups (250g) coconut sugar or granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs (50g each, room temperature)
  • Optional: Mini chocolate chips for topping

Substitutions:

  • Almond flour can be swapped with oat flour for a slightly different texture.
  • Coconut sugar can be replaced with brown sugar or a low-calorie sweetener.
  • Refined coconut oil can be substituted with unsalted butter or avocado oil.

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8″x8″ pan with parchment paper, leaving some overhang for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, protein powder, and salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, stir together melted coconut oil, sugar, and vanilla extract until smooth. Add eggs one at a time, stirring gently after each addition to avoid overmixing.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep the batter light and fudgy.
  5. Pour Batter into Pan: Spread the batter evenly into the prepared pan. Sprinkle mini chocolate chips on top if desired.
  6. Bake: Bake for about 18 minutes. The edges should puff slightly, and the top should appear dry with slight cracks. A toothpick inserted in the center will come out wet but not raw; the sides should have moist crumbs.
  7. Cool Completely: Let the brownies cool in the pan for at least two hours before slicing to allow them to firm up and develop their fudgy texture.

Notes

Serving Suggestions:
Serve these brownies chilled for a denser texture or warm with a dollop of Greek yogurt or fresh berries for added freshness.

Tips & Tricks:

  • Use room-temperature eggs to prevent curdling of the coconut oil during mixing.
  • Avoid overbaking; brownies will continue to cook slightly as they cool in the pan.

Storage & Reheating:

  • Store in an airtight container at room temperature for up to two days or refrigerate for up to five days.
  • Freeze individually wrapped slices for up to three months.
  • To reheat, microwave slices for about 10–15 seconds or warm in a preheated oven at 250°F (120°C) for five minutes.

Find it online: https://paleo.recipes/protein-brownie/