Fudgy Protein Brownies

Protein brownies topped with chocolate chips and flaky sea salt.

Rich, fudgy, and naturally gluten-free, these protein brownies are the perfect mix of indulgent and wholesome. They’re quick to make, loaded with chocolate flavor, and guaranteed to satisfy your sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 175

Author Kim

Ingredients

1 cup (120g) almond flour
1/3 cup (31g) protein powder I like to use chocolate protein powder but vanilla would also work
2 tablespoon (10g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup avocado oil melted coconut oil or another neutral oil
2 large beaten eggs
2/3 cup (130g) granulated sugar you could definitely use a bit less depending on the sweetness of your protein powder
1 teaspoon pure vanilla extract
1/2 cup (80g) mini or regular-sized chocolate chips optional

Instructions

Preheat the oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
In a large mixing bowl, whisk the 1 cup (120g) almond flour, 1/3 cup (31g) protein powder, 2 tablespoon (10g) unsweetened cocoa powder, 1 teaspoon baking powder and 1/2 teaspoon salt.
Then, stir in the 1/3 cup avocado oil, 2 large beaten eggs, 2/3 cup (130g) granulated sugar, 1 teaspoon pure vanilla extract and 1/2 cup (80g) mini or regular-sized chocolate chips, if using. Continue to stir until all the ingredients are fully combined.
Transfer the mixture to the prepared pan and spread it evenly. I like to use the back of a spoon for this.
Bake for 20 minutes, then remove from the oven and let cool completely in the pan. The bars will continue to firm up as they cool.

Notes

For an even firmer texture, loosely cover and refrigerate overnight before slicing.

Nutrition