Fudgy Vegan Protein Brownies

Slices of protein brownies topped with flakes sea salt arranged on a parchment paper.

4.94 from 15 votes

Fudgy, moist, and rich in chocolate flavor, these vegan protein brownies are a delicious way to satisfy your sweet cravings! Each serving packs over 10g of protein and comes together quickly in one bowl.

Prep Time10

Cook Time22

Total Time32

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings (2 brownies per serve)

Calories: 245kcal

Author: Meesha

Equipment

8x8 square baking pan

Ingredients

2 medium banana about 225g/8oz
½ cup almond milk or any other milk of choice
¼ cup cashew butter or another nut/seed butter
¼ cup maple syrup or any other liquid sweetener
1 cup oat flour *
½ cup chocolate protein powder
½ cup cocoa powder
2 teaspoons baking powder
⅓ cup dark chocolate chips

US Customary - Metric

Instructions

Preheat oven to 180C/350F. Line an 8x8 baking pan with baking paper.
In a large mixing bowl, mash banana with a fork or potato masher until smooth.
2 medium banana
Add the rest of the wet ingredients and stir to mix.
½ cup almond milk, ¼ cup cashew butter , ¼ cup maple syrup
Now, add all dry ingredients into the bowl and gently combine until a batter forms. The batter will be slightly thicker than regular brownie batter but still fairly easy to stir.
1 cup oat flour , ½ cup chocolate protein powder , ½ cup cocoa powder , 2 teaspoons baking powder , ⅓ cup dark chocolate chips
Transfer batter to the baking pan, and gently smooth it down using a spatula or back of a spoon. Optionally, top with more chocolate chips.
Bake for 22-25 minutes, or until a toothpick comes out fairly clean with a few moist crumbs clinging. Let it cool completely before slicing and serving.

Notes

*Oat flour - Provides structure to the brownies. You can easily make it at home by blending oats in a high-speed blender.

Helpful tips

Adjust the sweetener – The sweetness of your protein powder will vary, so adjust accordingly. Once mixed, you can taste the batter to see if it needs more or less sweetener.
Baking time matters - For gooier brownies, slightly underbake them. If you prefer firmer brownies, bake longer, but avoid overbaking. When done, a toothpick should come out fairly clean with a few moist crumbs.
Let them cool before slicing – Warm protein brownies are fragile and crumble easily. Cool for at least an hour, then use a non-serrated knife for clean slices.

Storing - Brownies can be refrigerated for 5 days or frozen for 3 months. Allow frozen brownies to thaw overnight in the fridge. You can either enjoy it cold or reheat in the microwave before serving.

Nutrition