Description
These Peanut Butter Protein Brownies offer a delicious and nutritious way to satisfy your chocolate cravings while boosting your protein intake. Made with smooth peanut butter, chocolate protein powder, almond flour, and a touch of natural sweetener, these brownies are perfect as a snack, dessert, or post-workout treat. They are gluten-free, rich in flavor, and easy to prepare in under an hour.
Ingredients
Scale
Wet Ingredients
- 1/2 cup peanut butter (smooth or crunchy)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup chocolate protein powder (or your preferred protein powder)
- 1/4 cup almond flour (or oat flour)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
Optional
- 1/4 cup dark chocolate chips (optional, for extra richness)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper to prevent the brownies from sticking.
- Mix the wet ingredients: In a medium bowl, whisk together the peanut butter, eggs, honey (or maple syrup), almond milk, and vanilla extract until the mixture is smooth and well combined, ensuring an even flavor throughout.
- Add the dry ingredients: Gradually add the protein powder, almond flour, cocoa powder, baking powder, and salt to the wet mixture. Stir thoroughly until fully incorporated. If desired, gently fold in the dark chocolate chips for added richness and texture.
- Bake the brownies: Pour the brownie batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
- Cool and cut: Remove the baking dish from the oven and let the brownies cool in the pan for 10-15 minutes. This cooling step helps the brownies set, making them easier to cut into neat squares.
- Serve and enjoy: Once cooled, cut the brownies into 9 equal squares and serve. Enjoy these protein-packed brownies as a healthy snack, dessert, or a post-workout energy boost.
Notes
- You can substitute almond flour with oat flour for a different texture and flavor.
- Use maple syrup if you prefer a vegan-friendly sweetener, but note this will make the recipe not vegan due to eggs.
- For crunchy texture, use crunchy peanut butter instead of smooth.
- Dark chocolate chips are optional but add an extra layer of richness.
- Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Make sure not to overbake to keep the brownies moist and fudgy.
