VEGAN PROTEIN BROWNIES
(MACRO-VERIFIED)
Protein
18G
Calories
175
Prep Time
15M
Bake Time
28M
These irresistibly fudgy vegan protein brownies are not only a decadent treat but also a powerhouse of nutrition, boasting 18 grams of plant-based protein per serving that can help fuel your day and support muscle recovery. The rich, chocolatey flavor is perfectly complemented by a moist, velvety texture that melts in your mouth, leaving a lingering sweetness with just the right hint of cocoa. Thanks to wholesome ingredients like almond butter and flaxseed, each bite offers a balanced combination of healthy fats, fiber, and protein, making it a satisfying option for any time of day. They’re ideal as a post-workout snack to replenish energy and aid in muscle repair or as a convenient meal prep option for busy mornings. Plus, this recipe is naturally gluten-free if you use gluten-free oats, and vegan-friendly, making it accessible for various dietary preferences. For best results, be sure to thoroughly blend your ingredients and avoid overbaking to maintain that fudgy, gooey center. Simply store these brownies in an airtight container for a fresh, chewy treat that’s perfect when craving something sweet and nourishing. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 brownies
Amount per serving
Calories
175
Total Fat 8g
10%
Total Carbohydrate 16g
6%
Dietary Fiber 4g
14%
Total Sugars 7g
Protein 18g
36%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease an 8x8 inch pan. Prepare the flax eggs by mixing ground flaxseed and water, and let it sit for 5-10 minutes to thicken.
In a large bowl, whisk together the protein powder, almond flour, cocoa powder, and coconut sugar.
In a separate bowl, mash the avocado until smooth. Then, stir in the flax eggs and almond milk.
Add the wet ingredients to the dry and mix until a thick batter forms.
Spread the batter into the prepared pan and bake for 25-28 minutes.
Let the brownies cool completely before slicing.
TROUBLESHOOTING
My brownies are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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