Description
These Healthy Fudgy Protein Brownies are a guilt-free treat packed with plant-based flours, protein powder, and wholesome ingredients like pumpkin puree and applesauce. They offer a moist, fudgy texture with a rich chocolate flavor, perfect for a nutritious snack or dessert that supports active lifestyles.
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. 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 cleanly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, cocoa powder, chocolate protein powder, xanthan gum, baking powder, and salt until uniform to prevent any dry pockets in the batter.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, egg whites, applesauce, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and hot brewed coffee until the mixture is smooth and glossy for consistent texture.
- Combine Mixtures: Pour the dry ingredients into the wet mixture. Gently stir with a spatula until no streaks remain, scraping the bowl’s edges and bottom to ensure even mixing and prevent crumbly brownies.
- Add Chocolate Chips: Fold in most of the dark chocolate chips, reserving some to sprinkle on top, ensuring melty chocolate pockets throughout the brownies and a decorative finish.
- Spread Batter and Bake: Evenly spread the batter in the prepared pan using an offset spatula. Sprinkle the reserved chocolate chips on top. Bake for 20 to 22 minutes, starting to check at 18 minutes. The brownies are done when the center is set but moist, and a toothpick inserts with a few moist crumbs, avoiding overbaking for optimal fudginess.
- Cool and Serve: Let the brownies cool completely on a wire rack in the pan for at least 30 minutes. Lift them out using the parchment overhang and transfer to a cutting board. Slice into 12 squares, cleaning the knife between cuts for neat edges.
Notes
- Using parchment paper with an overhang makes it easier to lift the brownies out of the pan without breaking them.
- Avoid overbaking to maintain the fudgy texture; start checking early with a toothpick test.
- Hot brewed coffee enhances the chocolate flavor without adding caffeine intensity.
- For a vegan option, substitute eggs with flax eggs, though texture may vary.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
