Protein Chocolate Brownies
Rich, fudgy chocolate brownies made with protein powder and pumpkin puree for a healthier twist. These brownies are appealing for those seeking a protein-packed dessert without the guilt, perfect for a snack or dessert.
Method
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Preheat oven to 375°F (190°C), grease a square baking dish or line with parchment paper. A mini 5” square pan was used, if you use a standard 9” then your brownies will be a bit thinner and you’ll want to shorten the bake time.
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Mix all the dry base ingredients together to avoid clumping, then add the wet and stir until smooth. Add the batter to your baking dish.
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Place in the oven for 2-3 mins while you prepare the topping.
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Stir together all the topping ingredients except the chocolate chips. You want it thin but not runny, so add the milk slowly. Pour the mixture on top of the brownie batter.
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Add the chocolate chips on top. Press a few of them down further into the batter.
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Bake for another ~ 12 mins. For a fudgy brownie, using a toothpick you’ll want it to come out with some chocolate on it but NOT runny. Let it firm up a bit as it cools. It’s better to under-bake and have to bake a bit longer, than to over-bake and dry it out.
Nutrition Information
| Calories | 55kcal |
| Total Fat | -1.5g |
| Total Carbohydrates | 6.5g |
| Protein | 3.5g |
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Frequently Asked Questions
Can I use almond flour instead of self rising flour?
Yes, almond flour can be used as a gluten-free alternative but it will produce a denser texture and may require adjusting the liquids slightly.
What can I substitute for chocolate whey protein?
You can use any chocolate-flavored protein powder or even vanilla whey for a different flavor. For a vegan option, use plant-based protein powder.
How do I know when the brownies are done?
Insert a toothpick into the center; it should come out with some moist chocolate but not wet batter for fudgy brownies. Letting the brownies cool will also help them firm up.
Can I make these brownies ahead of time and store them?
Yes, store the cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for longer storage.
What if I don’t have sugar free chocolate syrup?
You can use regular sugar-free syrup, reduce milk slightly to maintain consistency, or substitute with melted dark chocolate for richness.
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