Description
These Healthy Fudgy Protein Brownies combine nutrient-dense ingredients like almond and oat flour with protein powder and natural sweeteners for a delicious, guilt-free treat. Perfectly fudgy and rich, they feature wholesome add-ins like pumpkin puree and dark chocolate chips, making them an ideal snack or dessert for health-conscious individuals seeking a protein boost.
Ingredients
Scale
Dry Ingredients
- ½ cup almond flour
- ½ cup oat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup chocolate protein powder
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsweetened applesauce
- ¼ cup pumpkin puree
- 2 large eggs
- 2 large egg whites
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup hot brewed coffee
Add-ins
- ¼ cup dark chocolate chips
Instructions
- Preheat and Prepare Pan: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly coat the parchment with nonstick spray to ensure the brownies release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, oat flour, cocoa powder, chocolate protein powder, xanthan gum, baking powder, and salt until the mixture is uniform and free of lumps.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, egg whites, unsweetened applesauce, pumpkin puree, melted coconut oil, pure maple syrup, vanilla extract, and hot brewed coffee until smooth and glossy for a consistent texture.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet mixture and stir gently with a spatula until no streaks remain. Scrape the sides and bottom of the bowl to ensure even mixing and prevent dry clumps.
- Add Chocolate Chips: Gently fold in most of the dark chocolate chips, reserving a few to sprinkle on top later. This will distribute the chocolate evenly throughout the brownies.
- Transfer and Bake: Spread the batter evenly in the prepared pan using an offset spatula to smooth the top. Sprinkle the reserved chocolate chips on the surface. Bake in the preheated oven for 20 to 22 minutes, starting to check at 18 minutes. The center should be set but still moist, with a toothpick inserted showing a few moist crumbs. Avoid overbaking to keep brownies fudgy.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes. Use the parchment paper overhang to lift the brownies out of the pan, place on a cutting board, and slice into 12 squares. Wipe the knife between cuts for clean edges.
Notes
- Use natural sweeteners like maple syrup to keep the recipe wholesome and flavorful.
- Ensure not to overbake to maintain the fudgy texture of the brownies.
- Substitute oat flour for gluten-free certified oat flour if preparing gluten-free brownies.
- For a vegan version, eggs would need an appropriate substitute like flax eggs, though texture may differ.
- Make sure the coffee is hot when added to deepen the chocolate flavor but not too hot to cook the eggs prematurely.
- Allowing brownies to cool fully before slicing helps achieve clean, neat cuts.
