Gluten-Free Protein Brownie
Indulge in rich, chocolatey decadence while fueling your body with these gluten-free protein brownies! Perfectly moist and packed with flavor, this recipe combines almond flour, gluten-free chocolate protein powder, and cocoa powder for a guilt-free treat that's bursting with protein. Sweetened with natural coconut sugar and enhanced with creamy unsalted butter and melted unsweetened chocolate, these brownies offer the perfect balance of sweetness and bold cocoa richness. Optional chopped nuts add a delightful crunch, while the simple, one-bowl method makes prep a breeze. Ready in under an hour, these gluten-free protein brownies are ideal as a post-workout snack, dessert, or anytime pick-me-up. Discover the ultimate blend of health and indulgence today!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder
- 0.5 cup Protein powder (chocolate flavor, gluten-free)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 4 ounces Unsweetened chocolate
- 1 cup Coconut sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or lightly grease it.
In a medium bowl, mix together the almond flour, cocoa powder, protein powder, baking powder, and salt. Set aside.
In a small saucepan, melt the butter and chopped unsweetened chocolate over low heat, stirring continuously until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the melted chocolate mixture with coconut sugar and vanilla extract. Stir until well mixed.
Add the eggs one at a time to the chocolate mixture, beating well after each addition until smooth and glossy.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
Fold in the chopped nuts if using, ensuring they are evenly dispersed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Remove from the oven and let the brownies cool completely in the pan on a wire rack before cutting into squares.
Serve as a delicious snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 361.4 g | 131% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 248.8 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 923 mg | 71% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
