Description
These Vegan Protein Brownies are a delicious and healthy treat made with mashed bananas, peanut butter, and chocolate protein powder. Perfect for a guilt-free dessert or post-workout snack, they combine rich chocolate flavor with plant-based protein and natural sweetness, baked to fudgy perfection in under an hour.
Ingredients
Wet Ingredients
- 1 and 1/2 cups mashed overripe banana
- 3/4 cup peanut butter (or almond butter)
- 2 tsp vanilla bean paste
Dry Ingredients
- 1/3 cup cocoa powder
- 1/3 cup chocolate protein powder
- 1/4 tsp salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 7×7 or 8×8-inch square baking dish with parchment paper to prevent sticking and for easy removal of the brownies.
- Mix wet and dry ingredients: In a large bowl, combine the mashed bananas, peanut butter, cocoa powder, chocolate protein powder, vanilla bean paste, and salt. Stir everything together until fully blended and smooth. Then gently fold in the chocolate chips ensuring even distribution throughout the batter.
- Prepare for baking: Pour the brownie batter into the lined baking dish. Spread it out evenly across the pan using a spatula. Optionally, sprinkle some extra chocolate chips on top for an extra chocolatey crust.
- Bake the brownies: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Remove the brownies from the oven and let them cool completely inside the pan. Once cooled, carefully lift the parchment paper to remove the brownies. Slice into 9 equal pieces and enjoy your protein-packed vegan brownies.
Notes
- Use overripe bananas for natural sweetness and moisture.
- You can substitute peanut butter with almond butter or any other nut/seed butter.
- For a more intense chocolate flavor, use natural unsweetened cocoa powder.
- Make sure to use a plant-based chocolate protein powder for vegan compliance.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For a nut-free version, use sunflower seed butter and ensure protein powder is nut-free.
