These brownies are super low in calories but fabulously fudgey and rich. If you like moist and decadent brownies, this is the recipe for you. You can substitute the almond flour for oat flour if you like and throw in some dark chocolate chips to make the brownies a little more decadent.
Chocolate Protein Brownies
- 1/2 cup of almond flour
- 1/2 cup of chocolate or vanilla protein powder
- 1/2 cup of cacao powder or cocoa powder
- 1/4 cup of Natvia stevia sweetener
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 2 drops of butter vanilla essence* optional
- 2 tablespoons of coconut or macadamia oil
- 1 egg
- 1 large mashed banana
- 3/4 cup of almond milk (unsweetened or chocolate flavour)
- 1/2 cup of frozen raspberries or blueberries
- Preheat the oven to 170 degrees and grease a small baking brownie tin, I use coconut oil spray.
- Mix together the almond flour, protein powder, cacao or cocoa powder and baking powder.
- Add in the remaining ingredients except for the berries and mix to combine.
- Gently stir through the berries and pour mixture into the greased tin.
- Bake for 18 - 22 minutes, until cooked through. Cooking times will vary on how moist the brownies will be. Leave in longer if you want them to be more set.
- When you remove from the oven, let the brownie cool completely before slicing.
- Store in an airtight container in the fridge. These brownies taste super fudgey when they are cold. Yum!