Happy happy Friday! Let me just fill your feed with a slice of chocolatey deliciousness for a second. I’m going to give you a little bit of a backstory on these brownies. So my neighbor, long time friend, and fellow fitness junkie Libby, also known as @fit_lib on Instagram, posted about these protein brownies back in December. She posted the recipe in January and ever since then, I’ve wanted to try them out.
I finally decided (six months later that is) to drive myself to the store, pick up all of the necessary ingredients, and whip up a batch of these bad boys. This recipe was created by Libby, and I’m just sharing it here on the blog. Here’s a few disclaimers before we get into this post:
Are they as good as normal brownies? No.
Do they have the same texture as normal brownies? No not really. They’re a little more spongy.
Do they work if you’re on a high-protein diet and are dying for something chocolatey? 100% yes.
I was tired of searching through Pinterest for protein brownie or protein ball recipes because the ratios of carbs to protein was way off. If I want a protein brownie or a protein ball, protein better be the highest macro. I don’t want a ‘protein brownie’ that has 18 grams of carbs and only 5 grams of protein. Nope that just doesn’t float my boat.
So when I found this recipe from Libby, I was so excited! 11 grams of protein with only 6 grams of fat?! That’s crazy but also amazing.
NOTE: This recipe may take a few tries for you to get it just how you like it. The kind of protein powder you use really plays a large role in the flavor and texture.
- 3 scoops vanilla whey protein powder
- 3 scoops plant-based protein powder
- 2 Tbsp. cocoa powder
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 packet sugar free, fat free chocolate pudding mix
- 4 eggs
- 1 can pumpkin puree
- 1 Tbsp. vanilla
- 1 cup unsweetened almond milk
Preheat oven to 350 degrees Fahrenheit.
Mix protein powders, cocoa powder, salt, baking soda, baking powder, and the chocolate pudding mix together in a bowl.
In a larger, separate bowl, mix together eggs, pumpkin, vanilla, and almond milk. Stir together until combined.
Slowly incorporate dry mixture into wet mixture, stirring until combined. Batter should look like the above picture.
Pour batter into a greased 9×13 baking dish. Bake for 40 minutes or until brownies begin to smell delicious and a toothpick comes out clean. Cut into 16 pieces and enjoy!!
Macros: 93 calories, 2.4 F, 6.2 C, 11.4 P
For my brownies, I used MyProtein Impact Whey in Chocolate Caramel Pretzel instead of a vanilla protein powder, and I used Vega Protein & Greens in Vanilla for the plant-based protein. It changed the macros just slightly: 80 calories, 2.1 F, 6.8 C, 9 P
TIP: These brownies are delicious by themselves, but if you want a little extra chocolatey goodness, I sprinkle a few chocolate chips on top before I throw it in the microwave to heat it up. OMG it’s amazing. Totally transforms the flavor.
For the PDF version click HERE, or click the recipe image above.
Do you have a favorite protein recipe? What are your favorite protein powders you use?