5-Ingredient Fudgy Flourless Protein Brownies
One of my favourite, quick treats is two-ingredient “magic” brownies. They’re made by simply mixing very ripe bananas with cocoa powder. I don’t know how they work but somehow they bake up into amazingly decadent, healthy goodness, hence the “magic” factor. These flourless protein brownies are an upgraded, extra rich and fudgy version that favourite.
I’m kind of obsessed…they’re right behind me in the fridge at this very moment…just sittin’ there, being all delicious and stuff…k, I’m going to get another one! But NBD, one brownie comes in at just 82 calories with 13 grams of carbs, 2 grams of fat and 5 grams of plant-based protein. So have one, or two..or three.
Build A Better Flourless Protein Brownie!
With my recent nutrition goals, I wanted to increase the protein content from the 2-ingredient recipe but also the yum-factor for a guiltless treat I could enjoy anytime, so I decided to add a few more delicious ingredients:
The unsweetened applesauce keeps them nice and moist with the addition of the protein powder as a second dry ingredient. You only need 5 ingredients in total to make these and they less than 5 minutes to prep. The only hard part is waiting for them to bake and cool.
Fudgy Flourless Protein Brownies
The result of the extra ingredients? Ooey, gooey, fudgy, rich, healthy flourless protein brownies you can eat for dessert, or for breakfast, or for a snack.
Vegan, gluten-free, oil-free and as far as brownies go, very low in carbs and sugar, plus they’re low in fat (2 grams!) with 5 grams of protein per brownie.Print
- Preheat oven to 350 degrees.
- Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
- Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it’s flat and even.
- Evenly distribute the chocolate chips on top.
- Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
- Bake for 20 minutes. They’ll seem under done when you take them out but once they cool, they’ll be good to go.
- Let cool in the pan then slice into 8 squares.
- You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!
- I haven’t tried this recipe with whey protein so I can’t guarantee how they’ll turn out if you use it. (See reader comments for those that have tested with whey.)
- It’s not imperative that you use extra ripe bananas, as long as they’re not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.
- You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they’re evenly distributed overtop of each piece.
- I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven’t tested it, so I can’t guarantee the same result.
- Serving Size: 1 brownie
- Calories: 82
- Fat: 2
- Carbohydrates: 13.5
- Fiber: 2
- Protein: 5