Best Guilt-Free Chocolate Protein Brownies Recipe
Delicious and guilt-free chocolate protein brownies made with wholesome ingredients like protein powder, almond flour, and Greek yogurt. These brownies are a perfect healthy treat, offering a rich chocolate flavor without the extra sugar and fat typically found in traditional brownies. Ideal for a quick snack or post-workout fuel.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8-10 mini brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1/4 cup chocolate protein powder (whey or plant-based)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond flour (or oat flour)
- 1/2 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 2 tablespoons Greek yogurt (plain, non-fat)
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons almond milk
- 1 egg
Optional
- 1 tablespoon mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining it with muffin liners to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the egg, Greek yogurt, almond milk, and maple syrup until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the chocolate protein powder, unsweetened cocoa powder, almond flour, baking powder, and a pinch of salt to the wet ingredients. Stir until a thick, uniform batter forms with no lumps.
- Fold In Chips: If using mini chocolate chips, gently fold them into the batter to distribute evenly without overmixing.
- Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin cups, filling them about 3/4 full. This recipe makes approximately 8 to 10 mini brownies depending on tin size.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. Test doneness by inserting a toothpick into the center of a brownie; it should come out mostly clean with a few moist crumbs.
- Cool & Serve: Allow the brownies to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey texture or store in an airtight container for later enjoyment.
Notes
- For a vegan version, substitute the egg with a flax egg and use plant-based yogurt.
- Using almond flour keeps these brownies gluten-free; oat flour is a good alternative if preferred.
- Mini chocolate chips are optional but add extra richness and texture.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Adjust sweetness by using honey or maple syrup according to taste.
Keywords: chocolate protein brownies, healthy brownies, gluten free dessert, low sugar brownies, protein dessert, guilt-free treat
