A beautifully composed 16:9 shot of a stack of three fudgy Protein Brownies on a minimalist white plate, drizzled with a slight chocolate glaze. The plate rests on a warm wooden cutting board, with fresh herbs subtly visible in the soft background. Natural morning light from an east window casts gentle shadows, creating a clean and tidy, yet inviting, scene on marble countertops. Warm tones, no hands.

Protein Brownies: Fudgy, Delicious & Guilt-Free

ByMaya
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A 3:4 close-up shot of a single perfectly sliced Protein Brownie, showcasing its dense, fudgy texture and visible chocolate chips. The brownie sits on a minimalist white plate, with a subtle wooden accent from the cutting board and a hint of fresh herbs in the background. Natural morning light highlights the chocolatey sheen, creating soft shadows on the marble countertop. No hands.

Protein Brownies with Monk Fruit and Chickpea Base

Protein Brownies are my latest, most delicious obsession, a true adventure into guilt-free indulgence that has seriously revolutionized my snack game! Who doesn’t adore that moment of biting into a rich, fudgy brownie, but when you’re trying to keep things lighter, classic treats often feel off-limits – a dilemma I absolutely refused to accept.

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I embarked on a personal mission, a delightful culinary quest, to create the ultimate Protein Brownies that would satisfy every craving for deep chocolatey goodness while simultaneously packing a powerful protein punch and keeping the sugar wonderfully low. After some delightful kitchen experiments (and one rather flat batch, which we won’t dwell on!), these incredible “Protein Brownies with Monk Fruit and Chickpea Base” finally emerged from the oven, perfectly fudgy and divine; you can find all the irresistible details for this recipe right here: Protein Brownies with Chickpea & Monk Fruit.

They truly are a little bit of kitchen magic, bursting with flavor, and undeniable proof that healthy baking can be incredibly delicious and satisfying. If you love discovering wholesome twists on classic desserts, you might also enjoy my Vegan Spelt Brownies with Applesauce and Pomegranate for another fantastic treat idea!

Protein Brownies: Fudgy, Delicious & Guilt-Free
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Protein Brownies: Fudgy, Delicious & Guilt-Free

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Indulge in these fudgy, intensely chocolatey Protein Brownies, made healthier with a chickpea base and monk fruit sweetener. High in protein, low in sugar, and incredibly delicious!

Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup vanilla or chocolate protein powder (whey or plant-based)

  • 1/2 cup monk fruit sweetener (or erythritol blend)

  • 1/4 cup almond milk (or any milk)

  • 1/4 cup unsweetened applesauce

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup sugar-free chocolate chips (plus more for topping, optional)

Directions

  • Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
  • In a food processor, combine rinsed chickpeas, cocoa powder, protein powder, monk fruit sweetener, almond milk, applesauce, eggs, vanilla extract, baking powder, and salt.
  • Process until the mixture is completely smooth and no chickpea chunks remain. This might take 2-3 minutes, scraping down the sides as needed.
  • Fold in the chocolate chips until evenly distributed.
  • Pour the batter into the prepared baking pan and spread evenly with a spatula.
  • Sprinkle additional chocolate chips on top if desired.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as they will dry out.
  • Let the brownies cool completely in the pan before lifting out with the parchment paper. This is crucial for them to firm up and achieve that fudgy texture.
  • Once cooled, slice into 16 squares and enjoy!

Notes

    • Protein Powder Power: The type of protein powder can really affect the texture. Whey protein tends to make them a bit chewier, while a good quality plant-based protein can yield a softer crumb. If your protein powder is very absorbent, you might need an extra tablespoon of almond milk to get a smooth batter. Don’t be afraid to adjust!
    • The Chickpea Secret: Don’t skimp on processing time! The key to a truly fudgy brownie that doesn’t taste like hummus is a completely smooth batter. Run that food processor until you see absolutely no chickpea bits left. It’s worth the extra minute for that perfect texture.
    • Cooling is Crucial: I know it’s hard to resist, but these brownies really need to cool completely in the pan to set properly and develop their signature fudgy chew. Patience, my friend, it will be rewarded with a perfectly sliceable and delicious treat!

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