Craving an intensely chocolatey, deeply fudgy brownie but want to keep your health goals on track? Prepare to be amazed! These Fudgy High-Protein Chocolate Brownies are a dream come true, offering all the decadent richness you desire in a classic brownie, but with a powerful protein punch that makes them a truly guilt-free indulgence. Imagine biting into a dense, moist square of chocolate heaven, knowing you’re also fueling your body – it’s the ultimate win-win for any chocolate lover!
Time & Serving:
Prep Time: 15 minutes
Bake Time: 20-25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9-16 brownies
Ingredients:
▢ 1/2 cup unsweetened cocoa powder
▢ 1/2 cup chocolate protein powder
▢ 1/4 cup almond flour
▢ 1/2 tsp baking powder
▢ 1/4 tsp salt
▢ 1/2 cup unsweetened applesauce
▢ 1/2 cup maple syrup
▢ 1/4 cup melted coconut oil
▢ 2 large eggs
▢ 1 tsp vanilla extract
▢ 1/2 cup dark chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment if desired.
- In a large bowl, whisk together the cocoa powder, protein powder, almond flour, baking powder, and salt until no lumps remain. Set aside.
- In a separate medium bowl, whisk together the unsweetened applesauce, maple syrup, melted coconut oil, eggs (or flax eggs), and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; overmixing can lead to tougher brownies. Gently fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly with the spatula. If using, sprinkle a few extra chocolate chips on top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. For fudgier brownies, err on the side of slightly underbaking.
- Let the brownies cool in the pan on a wire rack for at least 30 minutes before attempting to lift them out using the parchment paper overhang. For the fudgiest texture and cleanest cuts, allow them to cool completely, or even chill them in the refrigerator for an hour.
Ideal served as is for a protein-packed snack, warmed up with a scoop of low-carb ice cream for a decadent dessert, or alongside a glass of milk.
Recipe Notes:
- Protein Powder: The type of protein powder you use can slightly affect the texture. Whey protein tends to bake up a bit drier, while casein or plant-based blends often result in a moister brownie. Adjust baking time by a minute or two if needed.
- Sweetness Level: These brownies are moderately sweet. If you prefer a less sweet brownie, you can slightly reduce the maple syrup. For a sweeter brownie, consider using sweeter chocolate chips or a sweeter protein powder.
- Achieving Fudginess: The key to truly fudgy brownies is not to overbake them. When the toothpick comes out with moist crumbs (not wet batter), they are ready. They will continue to set as they cool.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week for a chewier texture. They also freeze well for up to 3 months.
- Vegan Option: To make these brownies vegan, ensure you use flax eggs, plant-based protein powder, dairy-free chocolate chips, and a plant-based oil like coconut or avocado oil.
- Optional Add-Ins: Feel free to stir in 1/4 cup of chopped nuts (like walnuts or pecans) with the chocolate chips for added texture.
These Fudgy High-Protein Chocolate Brownies are proof that you don’t have to sacrifice flavor or satisfaction when making healthier choices. With their intense chocolate taste, incredibly dense and moist texture, and impressive protein content, they are the perfect solution for your sweet cravings. Go ahead, bake a batch, and indulge in a treat that tastes amazing and makes you feel great too!
