Vegan protein brownies
Easy vegan protein brownies made with only 6 ingredients and in 1 bowl! They are healthy yet fudgy and decadent.
Servings: 16
Ingredients
- 1 ⅔ cups (375g) overripe banana puree, equivalent of ~3 medium/large bananas or apple sauce (note 1)
- 1 cup (250g) smooth natural peanut butter
- 2 tablespoons (40g) maple syrup, optional to taste
- ⅓ cup (35g) cocoa or raw cacao powder
- ⅓ cup or 1 scoop (35g) vegan protein powder, (note 2)
- ½ tsp baking soda
To decorate (optional)
- ¼ cup strawberries, or berries of choice, sliced thinly
Instructions
- Preheat oven to 180°C (350°F). Line an 8 x 8 inch (20 x 20 cm) square baking tray.
- Add all ingredients to a mixing bowl and mix until well combined.
- Pour the brownie batter into your lined baking tray and smooth the surface with a spoon or spatula.
- If desired, scatter some strawberries (or berries of choice) on top and lightly press them into the surface.
- Bake the brownies for 18-23 minutes (shorter for fudgier brownies, longer for denser brownies). If you insert a skewer into the middle, there should only be a tiny amount of crumbs but no wet batter.
- Allow the brownies to completely cool down. Cut into 16 small pieces, 9 large pieces or as desired. Enjoy!
- Leftover brownies can be stored in an airtight container in the fridge for 3 days or in the freezer up to 1 month.
Notes
- To puree the bananas, add them to your mixing bowl and puree using stick blender. I haven't tried mashed bananas for this recipe but I imagine it will make the brownie batter thicker with chunks of bananas.
- I used a lightly sweetened chocolate vegan protein powder and found the brownies needed a very small amount of maple syrup. However feel free to omit or add more maple syrup, to taste.
Nutrition
Serving: 1 brownie | Calories: 132kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Sodium: 68mg | Potassium: 221mg | Fiber: 2g | Sugar: 8g | Vitamin A: 183IU | Calcium: 24mg | Iron: 3mg
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