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Protein-Packed Brownies

Indulge in guilt-free Protein-Packed Brownies: rich, fudgy, and perfect for post-workout or anytime. Easy to make and oh-so-delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 9 pieces
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup natural unsweetened cocoa powder
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond butter
  • 3/4 cup honey or maple syrup
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup protein powder (vanilla or chocolate)
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips (optional)

Equipment

  • Mixing bowls
  • Oven-safe 8x8-inch baking pan
  • Parchment paper
  • Spatula
  • Measuring cups and spoons
  • Whisk or electric mixer (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the melted coconut oil, almond butter, and honey. Stir until smooth and creamy, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually add the cocoa powder, protein powder, and salt to the wet mixture, stirring until fully incorporated. If using, fold in the chocolate chips.
  4. Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Feel free to substitute ingredients based on your preferences; for instance, use peanut butter instead of almond butter or agave nectar instead of honey. If you’re vegan, flax eggs work great as an egg substitute. To enhance flavor, sprinkle a pinch of sea salt on top before baking. Store the brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. You can also freeze them for up to 3 months—just thaw in the fridge overnight before enjoying. Happy baking!