Description
These Protein-Packed Peanut Butter Brownies are a delicious, gluten-free dessert option, combining the rich flavors of peanut butter and chocolate with a high-protein twist. Perfect as a healthy snack or indulgent treat, they balance wholesome ingredients like natural peanut butter, protein powder, and almond flour, making them ideal for those seeking a nutritious yet tasty brownie alternative.
Ingredients
Scale
Main Ingredients
- 1/2 cup natural peanut butter
- 1/4 cup coconut oil, melted
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup almond flour
Optional
- 1/4 cup dark chocolate chips
- 2 tablespoons peanut butter for swirling on top
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the natural peanut butter, melted coconut oil, and honey (or maple syrup) until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract, whisking thoroughly until the batter is uniform and glossy.
- Incorporate Dry Ingredients: Add the chocolate protein powder, unsweetened cocoa powder, salt, baking powder, and almond flour to the wet mixture. Stir gently but thoroughly until a thick, consistent batter forms.
- Fold in Chocolate Chips: If using, fold in the dark chocolate chips evenly throughout the batter for added texture and chocolate bursts.
- Fill Baking Dish and Swirl Peanut Butter: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Drop spoonfuls of peanut butter on the surface and swirl gently using a knife to create a marbled effect.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the center is just set but not overbaked to maintain moistness.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 9 squares to ensure clean cuts and perfect texture.
Notes
- For a vegan version, substitute eggs with flax eggs and use a plant-based protein powder.
- You can swap almond butter for peanut butter for a different nutty flavor.
- Store brownies in an airtight container at room temperature for up to 5 days.
- Freeze leftovers for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
