Fudgy Protein Brownies Recipe

Introduction

These fudgy protein brownies are a delicious and nutritious twist on a classic treat. Packed with chocolate flavor and boosted with protein powder, they make a satisfying snack or dessert that fuels your body without sacrificing taste.

Ingredients

• 1 ½ cups semi-sweet chocolate chips, divided
• ½ cup refined coconut oil (95 grams)
• 3 eggs
• ¾ cup coconut sugar
• 2 teaspoons vanilla extract
• ½ cup chocolate protein powder
• ⅓ cup blanched almond flour
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and set aside.
2. Step 2: In a bowl, combine 1 cup of chocolate chips and the coconut oil. Use a scale if possible to measure 95 grams coconut oil and 6.5 ounces (about 1 cup) chocolate chips for accuracy.
3. Step 3: Melt the chocolate chips and coconut oil together in the microwave using 30-second intervals, stirring in between, until fully melted and smooth.
4. Step 4: Meanwhile, beat the eggs and coconut sugar together in a bowl or stand mixer for about 1 minute until combined and slightly frothy.
5. Step 5: Beat in the vanilla extract and then stir in the melted chocolate mixture until fully incorporated.
6. Step 6: Add the chocolate protein powder, almond flour, cocoa powder, and salt to the wet ingredients. Beat until a smooth batter forms.
7. Step 7: Gently fold in the remaining ½ cup of chocolate chips.
8. Step 8: Pour the batter into the prepared pan and spread evenly. Bake for 22–28 minutes; around 25 minutes usually works well but check with a toothpick to avoid overbaking.
9. Step 9: Remove from the oven and let the brownies cool in the pan for 10 minutes. Then lift them out using the parchment paper and allow to cool completely before slicing and serving.

Tips & Variations

• For extra fudginess, avoid overbaking and start checking for doneness at 22 minutes.
• Use a good quality chocolate protein powder for the best flavor.
• Substitute almond flour with oat flour for a different texture if desired.
• Add a pinch of espresso powder to enhance the chocolate flavor.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in a sealed container for up to 3 months. Reheat chilled brownies briefly in the microwave to soften before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute with your preferred protein powder, but keep in mind that different types may affect the texture and sweetness. Chocolate-flavored powders work best to complement the brownie flavor.

What if I don’t have refined coconut oil?

You can use melted butter or another neutral oil in the same quantity. Refined coconut oil is preferred for its mild flavor, but alternatives will work if needed.

Fudgy Protein Brownies Recipe

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★★★★★

4.5 from 112 reviews

These fudgy protein brownies combine rich chocolate flavor with a boost of protein, making them a delicious and satisfying treat. Using coconut oil and coconut sugar, they offer a refined sugar alternative and a moist, dense texture. Perfect for a post-workout snack or a healthier dessert option.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 brownies (cut into 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ½ cups semi-sweet chocolate chips, divided
• ½ cup (95 grams) refined coconut oil
• 3 eggs
• ¾ cup coconut sugar
• 2 teaspoons vanilla extract

Dry Ingredients

• ½ cup chocolate protein powder
• ⅓ cup blanched almond flour
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
2. Melt Chocolate and Coconut Oil: Combine 1 cup of semi-sweet chocolate chips and 95 grams (½ cup) of refined coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until fully melted and smooth.
3. Mix Wet Ingredients: In a separate bowl, beat 3 eggs and ¾ cup coconut sugar together for about 1 minute until well combined and slightly frothy.
4. Add Vanilla and Melted Chocolate: Beat in 2 teaspoons vanilla extract and the melted chocolate and coconut oil mixture into the eggs and sugar mixture until smooth.
5. Add Dry Ingredients: Gradually add ½ cup chocolate protein powder, ⅓ cup blanched almond flour, 2 tablespoons cocoa powder, and ¼ teaspoon salt. Beat until a smooth batter forms.
6. Fold in Remaining Chocolate Chips: Gently fold in the remaining ½ cup semi-sweet chocolate chips to evenly distribute them throughout the batter.
7. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes, typically around 25 minutes, until a toothpick inserted near the center comes out with moist crumbs.
8. Cool and Serve: Remove from the oven and let the brownies cool in the pan for 10 minutes. Then lift them out using the parchment paper and allow to cool completely before slicing and serving.

Notes

• Use a kitchen scale for accurate measurements, especially for coconut oil and chocolate chips, to ensure the best texture.
• Do not overbake to keep the brownies fudgy; check at 22 minutes and adjust baking time as needed based on your oven.
• Allow brownies to cool completely before slicing to ensure clean cuts.
• Substitute protein powder with your preferred flavor or type, but chocolate protein powder complements the recipe best.
• These brownies store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keywords: fudgy brownies, protein brownies, healthy dessert, chocolate protein dessert, coconut sugar brownies, almond flour brownies