Do You Have A Recipe For Chocolate Fudge Protein Brownies?
Traditionally, brownies are sugar, spice, and everything nice. Well, minus the not-so-nice globs of butter, fat-filled chocolate chips, and powdered sugar topping. Enter chocolate fudge protein brownies. When it comes to these brownies, you can have your cake and eat it, too.
As you can guess, I've substituted cocoa powder for less-healthy milk chocolate, and added some protein pow to the mix! You might be surprised by which type, though. Even though I've spent years promoting the use of pea protein in baking at proteinpow.com, many people still haven't tried it. I'm not sure if that's because they tend to gravitate to non-vegan proteins out of habit or because people mistake pea protein as a savory, vegetable-like protein.
Maybe it's all of the above or maybe it's none of those reasons. Maybe people just haven't gotten the push necessary to add a tub of pea protein to their cart. Well, this is that push.
Get a tub of pea protein, if only for this recipe! It's totally worth it because, while you could use casein, pea protein does a better job and lends itself to a more desirable texture. Your taste buds will thank you, as will your friends and family when you share the wealth.
* Ratings as of article's date of publication
Besides the fact that it bakes really well, one of my favorite things about pea protein powder is that it contains only one ingredient: peas. There are no fillers, no texturants, no unnecessary additional ingredients, no allergens, and—if you get them unflavored—no sweeteners. To me, that's what makes pea protein an ideal, family-friendly source of protein!
Enough about pea protein. Here's the recipe for these brownies! Please make them. I know the ingredients might sound strange at first, but put any apprehension aside and give these guys a shot. They're seriously at another level; they put all other protein brownies in the world to shame!
- 1 can (420 g) Libby's Canned Pumpkin Puree
- 2 heaping tbsp Almond or Peanut Butter
- 3/4 cup Cocoa Powder
- 7-8 Medjool Dates*
- 1/2 cup Pea Protein Powder
- 1/2 cup Liquid Egg Whites
- 1/2 cup Almond Milk
- 1 handful Walnuts (around 38g)
- 1/2 bar Dark Chocolate
- Blend all ingredients together, except for the walnuts and chocolate.
- Once mixed, add the walnuts into the batter. Mix them in with a spoon, and transfer your batter to a baking pan.
- Bake at 340 F (around 170 C) for about 35-40 minutes or until an inserted knife comes out relatively clean. Be careful not to over-bake the brownies—you want them gooey in the center. Feel free to take them out while they're still slightly moist in the center.
- As soon as you remove them from the oven, "massage" your chocolate on top of them. It's an easy way to add a dark chocolate layer to brownies and cakes because the chocolate melts on impact.
- Let the brownies set before you devour them.
*If you'd like to make your brownies lower in carbs, substitute some or all of the dates for your sweetener of choice. Just know that these brownies won't be as gooey as they would with the dates.
Serving Size: 1 Brownie
Recipe Yields: 16
Protein Pow Chocolate Fudge Brownies PDF (142 KB)