High Protein Gluten-Free Brownie
Indulge guilt-free with these decadent High Protein Gluten-Free Brownies, a perfect treat for health-conscious dessert lovers. Packed with nutrient-rich almond flour, protein-boosting whey isolate, and velvety unsweetened cocoa powder, these brownies combine rich chocolatey flavor with a healthy twist. Sweetened naturally with maple syrup and enriched with heart-healthy melted coconut oil, they’re moist, tender, and irresistibly fudgy. Chopped dark chocolate and optional nuts add bursts of texture and flavor, making every bite a delight. Ideal for gluten-free diets and those seeking a protein-packed snack, these brownies are quick to prepare and ready in just 40 minutes. Perfect for sharing or enjoying solo, they’re sure to become your go-to guilt-free dessert!
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Recipe Information
Ingredients
- 1 cup Almond Flour
- 0.5 cup Unsweetened Cocoa Powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking Powder
- 0.5 cup Whey Protein Isolate (unflavored or chocolate flavored)
- 0.5 cup Coconut Oil, melted
- 0.5 cup Maple Syrup
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 0.5 cup Chopped Dark Chocolate
- 0.5 cup Chopped Nuts (Optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, salt, baking powder, and whey protein isolate until well combined.
In a separate bowl, whisk the melted coconut oil and maple syrup together. Add the eggs and vanilla extract, whisking until the mixture is smooth and homogeneous.
Pour the wet ingredients into the dry ingredients, and stir with a spatula until the batter is well combined. If the batter seems too thick, add a tablespoon of water (or more, as needed) to achieve a smooth consistency.
Fold in the chopped dark chocolate and nuts, if using.
Pour the brownie batter into the prepared baking pan, spreading it evenly with the spatula.
Bake in the preheated oven for 20 to 25 minutes, or until the edges have set and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid over-baking as this will result in dry brownies.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper.
Once cooled, cut into 9 squares and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.9 g | 347% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 168.6 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 936 mg | 72% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 3502 mg | 75% | |
*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.
