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Slices of protein brownies topped with flakes sea salt arranged on a parchment paper.
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4.94 from 15 votes

Fudgy Vegan Protein Brownies

Fudgy, moist, and decadent, these vegan protein brownies will perfectly satisfy your sweet cravings! A one-bowl recipe that is easy to make and ready in an hour. They are freezable too, making them great for meal prep! 
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 16 brownies
Calories 121kcal
Author Meesha

Ingredients

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.
    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. Let it cool completely before slicing and serving.

Notes

*Maple syrup - feel free to substitute it with another liquid sweetener like agave syrup, honey, or sugar-free syrup. 
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. 
**Protein powder - I highly recommend using a plant-based protein powder (like pea, soy, hemp),  preferably a chocolate-flavored, sweetened one. 
 
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. 
  • 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. 
 
Storing - You can refrigerate vegan protein brownies for up to 4 days in an airtight container.  Brownies can be frozen for up to 3 months in a sealed container too! 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.

Nutrition

Serving: 1brownie | Calories: 121kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.04mg | Sodium: 104mg | Potassium: 178mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg