You want fudgy brownies packed with protein. Richard and I perfected this recipe to give you that rich, dense texture while keeping your macros in check. Get ready for a delicious, guilt-free treat that tastes just like a cherished memory.
Author:Richard Langley
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup peanut butter (natural, unsweetened)
1/2 cup unsweetened applesauce
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup oat flour
1/2 cup chocolate protein powder (vanilla or chocolate)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
In a large bowl, whisk together the peanut butter, applesauce, and maple syrup until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, combine the oat flour, protein powder, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
Fold in the chocolate chips, if using.
Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cooling helps them set to that perfect fudgy texture.
Cut into squares and enjoy your high-protein indulgence.
Notes
We use a blend of vanilla and chocolate protein powder sometimes for a deeper flavor.
For an extra fudgy texture, slightly underbake them by 1-2 minutes.
Natural peanut butter works best as it is less sweet.
You can substitute oat flour with almond flour for a gluten-free option.