Prot: 10 g, Carbs: 7 g, Fat: 6 g, Cal: 127
I’ve been wanting to make Chocolate Fudge Protein Brownies for a while, but I was discouraged after my first chalky attempt. These, however, are completely redesigned and totally fudgey and delicious!
As with most recipes using whey protein, the key is not to over-bake these brownies. Whey tends to stiffen up when over-baked, and we want to keep these soft. And since there are no eggs in this batter, a fudgey under-baked brownie is perfectly fine!
Also, be sure to use a good natural chocolate whey protein. Nothing can ruin a recipe more than the taste of artificial flavors! I love the milk chocolate taste of True Athlete chocolate whey protein powder from the Vitamin Shoppe, and it makes for delicious Chocolate Fudge Protein Brownies!
Another thing to note: these stay well for a good week in the fridge! I was just away for a few days, and wondered what they would taste like when I returned. Happy to say they made for a delicious breakfast this morning! :)
Enjoy!
- Serves: 9
- Serving size: 1 brownie
- Calories: 127
- Fat: 6g
- Carbohydrates: 7g
- Sugar: 5g
- Fiber: 2g
- Protein: 10g
- 1 cup natural (unsweetened) applesauce (222g)
- ⅓ cup almond butter (80g)
- 1 cup natural chocolate whey protein powder (104g)
- 2 tablespoons cacao powder (11g) (or cocoa powder)
- 2 tablespoons date sugar (18g)
- ⅛ teaspoon sea salt (0.6ml)
- Preheat oven to 325F (163C).
- Line a 7" square (or similarly sized) pan with parchment paper (if not using silicone).
- Mix applesauce and almond butter well.
- Add remaining ingredients, and mix well.
- Pour batter into pan, and bake for 16-18 minutes (just until firm).
- Let cool slightly.
- Cut into 9 brownies, and enjoy!
- Store in the refrigerator.
And remember not to over-bake these brownies!
Also, almond butter can be made by processing almonds in a food processor.
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