These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, they make a guilt free dessert fix. BROWN SUGAR FLAVOUR: READY-TO-MIX WHEY PROTEIN AND OAT FLOUR BLEND, WITH ADDED FLAXSEED, L-GLUTAMINE, CHOLINE BITARTRATE, INULIN, GREEN TEA EXTRACT & ENZYMES. BROWN SUGAR FLAVOUR WITH SWEETENER. As a food blogger, you create a lot of recipes, and behind each of these recipes is a lot of research and experiment, lots of trial and error. As I mentioned, this protein brownie recipe will make about 8 large brownies or 16 small brownies, depending on how you cut them. And they're so addictive that you'll probably want to double or triple the recipe!

Use the right protein powder. Not all protein powders are equal. Casein, brown rice, and pea protein powders are far superior to whey protein powder or whey protein blends. Whey based powders tend to dry out baked goods.

Are Protein Brownies Healthy?

In conclusion, taste is the most important thing with any protein (unless the brand has a ridiculously low amino profile/protein content) and MyProtein, although they don't always get it right, have a EXCELLENT variety, with some great tasting flavours at very reasonable prices. Anyway, I hope you like this brownie recipe as much as I do. If you like them, be sure to leave a comment and let me know how it went!

Posting again because I’’ve added frosting and taken photos. YUM! For the brownies I used mashed banana, raw cacao, maple syrup and almond butter. I used a TBS of pea protein powder and extra cacao powder as I was worried the protein powder would hurt the flavour.Scroll to the bottom of this post for the quantity of each ingredient used in our high protein brownies recipe. It is fine to leave the brownies out for a few hours on the counter if serving at a party or transporting to an event. For freshness, I recommend refrigerating leftovers in a covered container for up to five days. All you need is a food processor or high-speed blender to make this recipe or ready-made homemade oat flour. Lemon cheesecake - quite artificial, not very cheesecake-y but not a disaster. I'm still on the fence. Sorry if that isn't very helpful. I'll try it again! eggs – I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try a vegan version in the comments below.

As always, I started off by mixing a scoop of Myprotein Chocolate Brownie with a nice glass of cold water. This is why we regularly make healthy desserts like a healthy chocolate cake or brownie bites. They are rich and chocolatey but made with wholesome ingredients. When we are in the baking mood and want brownies, nothing beats these fudgy high protein brownies! Table of Contents Step 3- Cool then slice. Allow the brownies to cool in the pan completely before drizzling with chocolate and slicing them up. Recipe tips and variationsWhat I love about these brownies is that they taste incredible and have the best fudgy texture- everything you need in a good chocolate dessert! Ingredients needed These chocolate protein powder brownies have a fudgy, tasty, and crunchy texture. This recipe is gluten-free and simple to make, so you won’t have any trouble finding them. When you vigorously beat the eggs into the batter, you’ll get a flaky crust that resembles something from the world of haute cuisine. We don’t use banana or peanut butter here, just the best, tastiest ingredients. Protein powder brownies have a fudgy interior and a crispy exterior. A brownie is similar to a chocolate cake in that it has a distinct chocolate flavor. They’re all made with only the finest ingredients. Each brownie has 12 grams of protein. Not only do these brownies satisfy the sweet tooth but they also keep you fuller for longer. Coconut Flour– This is KEY to give this brownie a dessert-like texture! Do not omit, or else the brownie will be watery. Oat flour or almond flour will work. If you’re wondering whether you should try this flavor too, then keep reading because I’m about to show you how this tastes in water, milk, and with a banana.