High Protein Vegan Chocolate Brownies
Indulge in the decadence of these High Protein Vegan Chocolate Brownies, a guilt-free treat packed with plant-powered nutrients! Perfectly moist and fudgy, these brownies combine wholesome ingredients like oat flour, unsweetened peanut butter, and vegan chocolate protein powder to deliver a protein boost alongside rich chocolatey goodness. Naturally sweetened with maple syrup and featuring optional crunchy walnuts, these brownies are gluten-free, dairy-free, and perfect for anyone seeking a satisfying dessert that fuels their active lifestyle. Ready in just 40 minutes, they’re ideal for meal prepping, post-workout snacks, or simply satisfying your sweet tooth with a healthier twist. Vegan chocolate lovers, rejoice—your new favorite brownie recipe has arrived!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 cup unsweetened peanut butter (or almond butter)
- 0.5 cup maple syrup
- 0.25 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 0.75 cup oat flour (certified gluten-free if needed)
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup vegan chocolate protein powder
- 0.5 cup dark chocolate chips (vegan)
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it with coconut oil.
In a small bowl, combine the ground flaxseed and water to make a flax egg. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, whisk together the peanut butter, maple syrup, almond milk, and vanilla extract until smooth.
Add the prepared flax egg to the wet ingredients and mix to combine.
In a separate bowl, sift together the oat flour, cocoa powder, baking powder, salt, and vegan chocolate protein powder to remove any clumps.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick, smooth batter forms.
Fold in the dark chocolate chips and chopped walnuts (if using).
Transfer the batter to the prepared baking pan and spread it evenly with a spatula.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the brownies to cool completely in the pan before slicing into 12 squares.
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 374.4 g | 136% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 171.0 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1005 mg | 77% | |
| Iron | 61.3 mg | 341% | |
| Potassium | 5082 mg | 108% | |
*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.
