Protein Brownies

These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, they make a guilt free dessert fix. Watch how I make this in my kitchen in the video below!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings brownies

Calories 97kcal

Author Arman Liew

Ingredients

1 cup banana measured as mashed
1/2 cup almond butter can sub for peanut butter, cashew butter or a nut butter alternative
1/4 cup cocoa powder
1/2 cup protein powder

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a high speed blender or mixing bowl, combine all your ingredients and blend or mix until smooth.
Transfer the brownie batter to the lined pan and bake for 15-20 minutes, or until the tops are firm.
Remove the brownies from the oven and gently press down on the tops to form a crackly top. Let them cool completely before slicing and serving.

Video

Notes

TO STORE: Leftovers should be stored in the refrigerator, covered, as they will spoil at room temperature. They will keep well for up to five days.

TO FREEZE: Place the brownies in an airtight container and store them in the freezer for up to 6 months.

Nutrition