Vegan Protein Brownies
I don’t know about you, but when I suddenly get a craving for something chocolatey, there’s nothing quite like warm and gooey Vegan Protein Brownies to hit the spot!
Jump to RecipeINGREDIENTS
Fudgey, moist, and boasting 12 grams of protein per serving, these vegan and gluten-free protein brownies are a treat you don’t need to feel guilty about! This recipe is made without gluten, dairy, nuts, or oil and has a soy-free option if you choose not to use soy milk.
Wet Ingredients:
- Soy Milk: Used for it’s higher protein content than most other plant milks.
- Sunflower Seed Butter: Provides a rich, creamy and fudgey texture and flavour.
- Vanilla Extract: Adds subtle sweetness and fragrant flavour.
- Maple Syrup: Adds just the right amount of natural sweetness and moisture to the batter.
- Flax ‘Egg’: Ground flax seed is a fabulous egg replacer as it thickens up to an egg-like consistency when mixed with water.
Dry Ingredients:
- Cocoa Powder: The shining star of this recipe – adding deep and rich chocolatey goodness!
- Vegan Dark Chocolate Chips: For that melty, gooey, chocolatey heaven we all love!
- Vegan Protein Powder: For extra protein… need I say more?
- Quinoa, Brown Rice + Glutinous Rice Flour: This combination adds fibre, texture, fluffiness and the right amount of chewiness that we all love in a brownie.
- Coconut Sugar: Adds just a touch of caramel-like flavour and sweetness.
- Xanthan Gum + Baking Powder: To help bind the dough as well as fluff it up just a little.
HOW TO MAKE VEGAN PROTEIN BROWNIES
This recipe moves a lot faster if you have a food processor, but if you don’t, no biggie! You’ll just get a good arm workout from it. ☺️
- Sift all the dry ingredients (minus the chocolate chips) together in a large bowl and then blitz in your food processor for 10 seconds until well combined.
- Add the remaining wet ingredients to the bowl of your food processor and blend on high for about 15 seconds until just combined into a very thick and sticky batter.
- Transfer the batter to a parchment lined 9×9″ cake pan and top with extra chocolate chips. Bake for 30 minutes until slightly cracked on top and the edges are crispy. Cool until warm, slice into squares and enjoy!
DO YOU DREAM IN CHOCOLATE?
Do you see what I’m seeing? These Vegan Protein Brownies are pure perfection. Not too cakey that they’re dry and not too fudgey that they fall apart and can’t hold their shape. Plus they have 12 grams of protein! I used the Vega Sport brand of protein powder in the Mocha flavour, but any plant-based vanilla or chocolate protein powder that you like would be perfect in this recipe.
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more chocolatey treats, you might love my Dark Chocolate Raspberry Scones, Chocolate Avocado Cream Pie, or Pomegranate Pecan Fudge!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Vegan Protein Brownies
Equipment
- Food processor
- 9×9" cake pan
Ingredients
Dry Ingredients
- ½ cup glutinous rice flour
- ½ cup brown rice flour
- ½ cup quinoa flour
- ½ cup vegan chocolate protein powder
- ¼ cup plus 2 tbsp cocoa powder
- ½ tsp xanthan gum
- ½ tbsp baking powder
- 2 tbsp coconut sugar
- ¾ cup vegan chocolate chips, plus extra for topping
Wet Ingredients
- 2 flax 'eggs' (2 tbsp ground flax seed + 5 tbsp water, let sit for 10 minutes)
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup sunflower seed butter (or nut/seed butter of preference)
- ½ tbsp apple cider vinegar
- 1 cup soy milk (or other plant milk of preference)
Instructions
- Preheat your oven to 350°F and line a 9×9" cake pan with parchment paper.
- To a large mixing bowl, sift in all your flours, plus the protein powder, baking powder, cocoa powder, xanthan gum and coconut sugar. Press any remaining lumps through your sieve and then set it aside.
- To the bowl of your food processor, pour in the dry ingredients, place the lid on and give it a quick blitz for about 10 seconds to combine. If you don’t have a food processor, simply whisk the dry ingredients together in the large bowl you used previously.
- Next add in your wet ingredients to the bowl of the food processor: the soy milk, vanilla extract, maple syrup, flax egg, and sunflower seed butter. Again, if you don’t have a food processor, simply combine all the wet ingredients in a small bowl first before pouring into the dry ingredients.
- Snap on the lid, and start by pulsing a few times before blending on high for about 15 seconds. If you hear the motor struggling a bit, add in a splash or two of plant milk until it blends easier. The end result should be a very thick and sticky batter. Once it’s been properly combined, carefully remove the blade (I should mention if your food processor does come with a dough blade like mine, then definitely use it) and pour in the chocolate chips. Fold them into the batter with a large spatula or wooden spoon.
- Scoop out the brownie batter and smooth it out with a spatula into the lined cake pan until it’s in a pretty even layer. The batter will be THICK so this will take a couple minutes as it will want to stick to your spoon.
- Top it off with as many chocolate chips as you like and pop the pan in the oven on the middle rack and bake for 30 minutes. The top should be slightly crackley and the edges looking crispy.
- As hard as it may be to do, try your best to wait until they’re just warm enough to handle to begin cutting them into squares. Enjoy!
