Protein Brownies Recipe {GF, Vegan, Flourless, Refined Sugar-Free} (2024)
Last Updated on By Vicky16 Comments
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Vegan protein brownies recipe made with just 6 ingredients are the perfect guilt free dessert. Packed with 11 grams of protein per serving and both gluten-free and refined sugar free! Dessert couldn’t get any better than this!Vegan protein brownies recipe. Now that’s a recipe you don’t normally see on my blog. You know I’m not a huge dessert fan and normally opt for a salty guilt treat but that’s all flown out the window with this protein brownies recipe.
This fudgy vegan protein brownies recipes makes for simply incredible brownies. Soft, chocolately, fudgy, deep, rich, dark, sweet and best of all guilt free.
Dessert don’t get much healthier than this. We’re talking six ingredients, all vegan, no gluten and refined sugar free. Bananas, peanut butter, cacao powder, protein powder, instant coffee and coconut milk.
That is all you need for your new favorite dessert recipe.
Not just any protein powder either – these are made with Plant Fusion organic vegan protein powder. You might recognize Plant Fusion from my vegan energy balls with chocolate.I love that this protein powder is not only made from only plant sources but is alsomade with fermented foods, which further aid digestion and absorption.
I frequently feel like I am not getting enough protein but was always wary of the normal whey and soy loaded protein powders so am thrilled to see that there are protein powders on the market packed full of ingredients like pea protein, sprouted amaranth, sprouted quinoa, flax seeds, millet, lentil, chia, etc. If I’m going with a protein powder it is without a doubt a vegan plant based one like Plant Fusion. On their website you can order a sample kit for only $10 if you are interested in trying out the protein powders!
So the protein in this fudgy vegan protein brownies recipe (a whooping 11 grams per bar) comes from the protein powder and the sweetness is taken care of by overly (and I mean overly) ripe bananas. It’s incredible how just 3 ripe bananas can perfectly sweeten a whole batch of brownies but it works perfectly. I love using fruit as a natural non refined sugar sweetener in dessert recipes and while my go tos are dried figs and dates I loved using bananas this time around.
For a rich dark chocolate brownie taste I added cacao powder with a bit of instant coffee powder. Somehow the coffee even further accentuates that chocolate taste and creates a deeper richer flavor.
For that soft and fudgy flavor I added chunky peanut butter (though smooth would work too) and a splash of coconut milk.
Mix everything together in one bowl and bake in the oven for 20-30 minutes. You could literally have this delicious and fudgy vegan protein brownies recipe ready in 30 mins.
And they’re healthy.
And high protein.
And refined sugar-free, gluten-free and vegan.
I mean it doesn’t get better than this.
Need more dessert ideas? Check out these:
Vegan Pumpkin Pie Truffles {GF, High Protein}
High Protein Vegan Dessert Pizza with Raspberry Sauce {GF}
10 Healthy Vegan and Gluten Free Ice Cream Recipes
Reeses Peanut Butter Unique Cheesecake Recipes
Peanut Butter Nutella Balls{DF}
Make my vegan protein brownies recipe!
5 from 2 votes
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Vegan High Protein Fudge Brownies
Prep Time
10mins
Cook Time
20mins
Total Time
30mins
6 ingredient healthy vegan high protein brownies recipe makes for the perfect guilt free dessert. Packed with 11 grams of protein per serving and both gluten-free and refined sugar free! Dessert couldn't get any better than this!
Brown sugar also adds more moisture than white sugar, which can be a good thing depending on what you want in a brownie (fudgier brownies use more moisture). Just bear in mind that even with brownies, it's still possible to have too much moisture and they won't set. You may need to add some extra flour to compensate.
Flour's primary role in brownies is to bind and set the matrix of ingredients. “Sugar sweetens; chocolate, vanilla and salt boost flavor; eggs contribute structure and mouthfeel; and flour provides the backbone,” Phillip says. “The beauty of this is that brownies can be made very well with gluten-free flours.”
Stir in the oil and cocoa powder. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
As far as liquid sugar substitutes go, the list is long, but some easy pantry staples you probably already have include honey, agave, maple syrup, and molasses. Keep in mind that each has a different flavor profile (or lack thereof—agave is the most neutral), and that it should complement, not clash with your recipe.
Baking With Coconut Sugar (My Favorite Naturally Occurring Sugar) Coconut sugar, also called coconut palm sugar, is a natural sugar made from coconut palm sap, which is the sugary fluid of the coconut plant. Think of it as the maple syrup of the coconut palm. Coconut sugar substitutes perfectly for sugar perfectly too.
Almond flour is an excellent alternative to have in your kitchen cupboard. It's easy to find in shops and commonly used in plenty of sweet and savoury dishes, including brownies, pancakes, puddings, cakes, falafel and more. Made from ground blanched almonds, it's high in protein, rich in fibre and gluten-free.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
Gather the following ingredients: protein powder, cocoa powder, almond flour, sweetener, baking powder, salt, eggs or flax eggs, oil or butter, and pure vanilla extract. For vegan protein brownies, use the flax eggs instead of chicken eggs.
The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either.
Focus on whole, unprocessed foods and use natural sweeteners like dates, maple syrup, and stevia sparingly to satisfy your sweet tooth without relying on refined sugars.
A natural substitute for sugar, maple syrup is derived from boiled tree sap. Because it's in a liquid state, you'll have to reduce the amount of liquid in your recipe by 3 tablespoons. For every cup of white sugar, try ¾ cup of syrup.
Can vegans eat sugar? Yes, but not all vegans eat all sugars. Most vegans consider sugar a generally acceptable food, but strict vegans abstain from refined cane sugars that are likely to have been processed with animal products.
More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result. If this is how you love your brownies, great.
Our answer. Nigella's recipe for Emergency Brownies (from AT MY TABLE) gives a scaled-down treat for 2-4 people. The recipe uses light brown sugar as this helps to keep the brownies moist and squidgy. If you don't have light brown sugar then dark brown sugar is the next best alternative.
So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
The straight answer. Sort of, but brown sugar and white sugar have different effects on your cookies, pastries, brownies, and breads. The molasses content of brown sugar leads to baked goods that are softer and moister. You can still swap them, but you'll need to use less brown sugar in a recipe that calls for white.
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Vegan protein brownies recipe. Now that’s a recipe you don’t normally see on my blog. You know I’m not a huge dessert fan and normally opt for a salty guilt treat but that’s all flown out the window with this protein brownies recipe.
