I have finally perfected my chocolate protein brownie recipe!
For years, I’ve been baking an applesauce brownie that is genuinely tasty. Recently, I started wondering how it would taste if I replaced some of the flour with protein powder.
If you’ve tried experimentation like this before, you know the result can be a gooey mess.
But I have been road-testing, and these brownies bake well, keep well, and taste delicious.
At 135 calories, 14 grams of protein, and no added sugar, they’re a lot of fun if you’ve been eating higher protein but need a little break from constant Greek yogurt, egg whites, and protein shakes.
Here’s how to make them…
Instructions for my Chocolate Protein Brownie Recipe
Preheat oven to 350 degrees F and spray/butter a pan.
- 1.5 cups applesauce
- 8 dropper-fulls liquid stevia
- 2 eggs
- 1 tsp vanilla extract
- 1 cup skim milk
- 1.25 cups chocolate protein powder (for my pea protein powder, that was 4 scoops)
- 1/4 cup brown rice flour
- 1/2 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Bake on 350 for about 45 minutes, but check frequently after 30 minutes by inserting a knife into the middle of the brownies until it comes out clean. They do bake all the way through and shouldn’t be gooey/wet when done.
Depending on the type of protein powder you use, you may need to experiment a few times to get the balance right. I used Garden of Life pea protein.
Allow to cool, and divide into 8 servings.
For pre- and post-workout, I eat them plain. But if I’m enjoying one as a sweet treat, I add peanut butter and/or vanilla ice cream.