Fudgy Vegan Protein Brownies

These amazing vegan protein brownies will be your next favorite sweet treat! They are great for a post-workout snack, dessert, or light breakfast. I always have a batch of these brownies and my banana protein cookies in my freezer, so I will have something healthy to grab whenever the sweet craving hits! 

💚Why you will love this recipe 

• Ultra fudgy, gooey, and delicious 
• An easy one-bowl recipe that is ready in an hour 
• Stores well and are freezable 
• Good source of protein - a serving contains around 5g of protein!
• Naturally vegan, gluten-free, and healthy 

🍌What you will need 

📃Ingredients notes and substitutions 

• Banana - can be substituted with applesauce. Sweet potato and pumpkin puree will also work, but your brownies might be less sweet. 
• Milk - Any plant-based milk will work in this recipe, like almond, soy, or oat. Regular dairy milk can be used as well if not vegan. 
• Cashew butter - Can be substituted with other nut or seed butter like almond butter, peanut butter, sunflower seed butter, or tahini. 
• Oat flour - If you do not have any on hand, you can make your own at home by blending oats in a high-speed blender or food processor. 
• Protein powder - I highly recommend using a plant-based protein powder (like pea, soy, hemp),  preferably a chocolate-flavored one. 
• Cocoa powder - If you can, use a higher quality cocoa powder to produce richer-tasting brownies. I love Cacao Barry’s Extra Brute Cocoa Powder. 

🔪How to make 

Start by preheating the oven to 180C/350F. Line an 8x8 square baking pan with parchment paper or baking paper. 

In a large mixing bowl, mash bananas until fairly smooth, either using a fork or potato masher. A few small chunks here and there are OK. Then, add the rest of the wet ingredients and give everything a quick stir. 

Now, add in dry ingredients and mix until everything is well combined. The batter will be thicker than regular brownie batter. 

Transfer brownie batter to the lined baking pan. Using a spatula or the back of a spoon, smooth out the batter. Top with more chocolate chips if desired.

Bake for 22-25 minutes, or until a toothpick comes out fairly clean with a few moist crumbs clinging onto it. Let your vegan protein brownies cool completely before slicing and serving. 

✔Helpful tips 

• It is highly recommended that you weigh dry ingredients with a kitchen scale for optimal results. I am using this inexpensive Ozeri scale and highly recommend it! Simply press the ‘metric’ button right on top of the ingredient list in the recipe card to change the units. 
• Use a protein powder that you like. If you dislike the taste of protein powder used, you will probably end up with brownies that do not taste good. 
• If you are using an unsweetened protein powder, it is recommended to increase the amount of maple syrup used to ⅓ cup. This is especially important for those who like their dessert to be on the sweeter side. 
• Make sure to let brownies cool completely before slicing, as they are pretty fragile when they are warm. 
• To produce a clean cut, slice these protein brownies with a plastic knife or a sharp, unserrated knife. 

🍫Optional add-ins 

• Pinch of salt - Further enhance the flavors of these protein brownies. You can add it directly to the batter or sprinkle on some flaked sea salt after baking. 
• Chocolate bars - substitute chocolate chips with chunks of your favorite chocolate bar!
• Nuts - Especially walnuts and pecans. 
• Coconut flakes 

❄Storing suggestions 

Fridge - You can refrigerate vegan protein brownies for up to 4 days in an airtight container. 

Freezer - Brownies can be frozen for up to 3 months in a sealed container. Place a piece of baking paper between each layer to prevent them from sticking together. 

Reheating - For frozen brownies, simply let them thaw in the fridge overnight, and it is ready to be enjoyed. If you prefer warm brownies, you can heat them in the microwave for around 30 seconds before enjoying them.

❔Commonly asked questions

🍨More high-protein vegan desserts

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