Description
These Protein-Packed Peanut Butter Brownies are a delicious and nutritious treat combining the rich flavors of peanut butter and chocolate with the added boost of protein powder. Perfect for a guilt-free indulgence, they’re moist, fudgy, and easy to make with wholesome ingredients.
Ingredients
Scale
Brownie Batter
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup or honey
- 1/4 cup almond flour
- 1/2 cup chocolate protein powder
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- Mix the Batter: In a large bowl, combine the natural peanut butter, maple syrup or honey, almond flour, chocolate protein powder, cocoa powder, vanilla extract, baking powder, and a pinch of salt. Stir well to combine all dry and wet ingredients uniformly.
- Add Liquid: Pour the unsweetened almond milk into the mixture and stir until the batter becomes smooth and consistent. If using, gently fold in the chocolate chips for an extra chocolatey touch.
- Bake: Transfer the batter into your prepared baking dish, spreading it evenly. Place in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean, indicating the brownies are cooked through.
- Cool & Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cool, slice into 9 equal squares and enjoy your protein-packed treat.
Notes
- You can substitute maple syrup with honey or agave syrup for sweetness.
- Use any plant-based or dairy milk according to your preference.
- For vegan options, ensure the protein powder and chocolate chips are vegan-friendly.
- To increase protein content, add an extra scoop of chocolate protein powder.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
