Description
These Peanut Butter Protein Brownies are a delicious and nutritious treat perfect for a snack, dessert, or post-workout boost. Combining creamy peanut butter with chocolate protein powder and almond flour, these brownies are moist, rich, and packed with protein. They are easy to make, gluten-free, and sweetened naturally with honey or maple syrup.
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 sticking and ensure easy removal of the brownies.
- 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, creating a creamy base for the brownies.
- Add the dry ingredients: Gradually add the chocolate protein powder, almond flour, cocoa powder, baking powder, and a pinch of salt to the wet mixture. Stir until fully incorporated to form a thick batter. If desired, fold in the dark chocolate chips for extra richness and texture.
- Bake the brownies: Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, ensuring the brownies are perfectly baked but still moist.
- Cool and cut: Allow the brownies to cool in the baking pan for 10-15 minutes. This resting time helps the brownies set, making them easier to cut into neat squares.
- Serve and enjoy: Serve these protein-packed brownies as a nutritious snack, a guilt-free dessert, or a satisfying post-workout treat that combines flavor and function.
Notes
- You can substitute almond flour with oat flour if preferred.
- Use your favorite protein powder, but chocolate protein powder enhances the flavor best.
- For a vegan version, replace eggs with flax eggs and honey with maple syrup.
- Make sure not to overbake to keep the brownies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
