Vegan Protein Brownies
on Mar 31, 2021, Updated Aug 23, 2024
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These 5-ingredient vegan protein brownies make the perfect sweet treat to satisfy any chocolate craving and at just 90 calories each, they’re easy to fit into any nutrition plan.
If you’d like to try more recipes made with protein powder, these Vegan Coconut Protein Brownies and No-Bake Chocolate Protein Bars are both easy and delicious too.
About the Recipe
- Decadent fudge-like texture.
- Quick and easy to make.
- 5 ingredients
- Just 90 calories each!
- Vegan, gluten-free and nut-free.
- Chocolate-free.
- Can be made sugar-free.
Ingredients
- Protein Powder: Use a chocolate or vanilla pea protein-based vegan protein powder such as Vega Performance Protein, Bob’s Red Mill, Orgain or NuZest. Most vegan protein powders are made from pea protein, so just check the ingredients if you’re not sure.
- Applesauce: Sweetened or unsweetened applesauce works. I used unsweetened.
- Cocoa Powder: Any cocoa powder or raw cacao powder works.
- Banana: Ripe or slightly overripe banana works best. The riper they are, the sweeter the brownies will be.
- Chocolate Chips: If you want the recipe to be vegan, use dairy-free chocolate chips such as Enjoy Life or Camino. If not, any chocolate chips work.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
You can mix up the batter in a bowl or use a food processor. Instructions below show making it in a bowl. To use a food processor, add everything but the chocolate chips and blend into a batter, then stir in the chocolate chips.
Step 1. Place the banana in a bowl and mash into a smooth paste using a fork or immersion blender. Get it a smooth as you can so there are no large chunks remaining.
Step 2. Add the rest of the ingredients and mix into a thick batter. It will seem dry and powdery at first but will turn into a wet batter after 1-2 minutes of mixing.
Step 3. Either line a standard-size loaf pan with parchment paper or give it a light coating of non-stick cooking spray.
Using parchment paper is handy so you can easily lift the brownies out once they’re baked. prinkle with 2-3 tablespoons additional chocolate chips for an extra treat (optional but recommended!).
Step 4. Bake for 20 minutes then let cool in the pan for 10-15 minutes.
Once they’re baked, either cut them in into 8 pieces in pan and lift out one by one or use the parchment paper to lift the whole pan out, slice and enjoy!
Notes
- These are not like traditional brownies. We can only ask so much from 5 ingredients with no flour, added sugar, oil or fat. The brownies have almost a mousse-like texture but once they chill in the rich they’re wonderfully rich, dense and decadent.
- These have somewhat of a banana flavour to them so if you don’t like banana, you may not like them. It’s not super overpowering but it is noticeable.
- These are not super sweet but it will depend on the protein powder you use. The sweeter the protein, the sweeter the brownies will be.
- Crushed walnuts make an amazing addition if you want to add something!
- Once they come out of the oven, try spreading the melted chocolate chips to create a thin layer of chocolate glaze.
- To make these sugar-free, use sugar-free chocolate chips such as Lily’s.
Recipe FAQs
I’ve never tested these with whey protein so I can’t guarantee how they’ll turn out as whey has different characteristics than plant-based proteins.
That being said, a number of readers have successfully made them with whey protein and you can find their feedback in the comment section below.
Storing
- Let the brownies cool completely before storing.
- Store the brownies in a sealed container in the fridge for up to 5 days.
More Healthy Brownies
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No-Bake Hemp Seed Brownies
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Vegan Sweet Potato Brownies
Vegan Protein Brownies
Ingredients
- 2 medium ripe bananas, 240 g
- 1/4 cup unsweetened applesauce, 60 g
- 1/2 cup cocoa powder, 60 g
- 1 scoop chocolate or vanilla vegan protein powder, 30 g
- 3 tbsp dairy-free chocolate chips, 45 g, plus 2-3 tbsp for sprinkling on top, if desired
- 1/4 tsp sea salt, optional
- 1 tsp vanilla, optional
Instructions
- Preheat oven to 350 F. Prepare a standard-sized loaf pan with a light coating of non-stick cooking spray or line with a strip of parchment paper so it sticks out over the edges. This will make it easy to lift the brownies out once they're baked.
- To prepare the batter in a bowl, mash the banana in a smooth paste using a fork or immersion blender. Add the rest of the ingredients and mix into a thick batter. It will seem dry and powdery when you start mixing and may take 1-2 minutes of stirring until you have a wet batter. To use a food processor to prepare the batter, add everything but the chocolate chips and blend into a thick batter then stir in the chocolate chips.
- Spread the mixture into the prepared loaf pan. The batter will be quite thick so use a spatula to spread evenly until flat. Sprinkle evenly with an additional 2-3 tablespoon of chocolate chips. Optional but recommended!
- Bake the brownies for 20 minutes then let cool in the pan for 10-15 minutes.
- If you lined the pan with parchment, use the edges to lift the brownies out of the pan and onto a cutting board. Slice into 8 squares. If you didn't use parchment, slice the brownies in the pan and pop them out one by one using a knife or fork. The brownies will continue to firm once they cool and are best after they've chilled in the fridge.
Video
Notes
Nutrition
Originally published March 13, 2016.
Overall these were okay, needed some type of sweetener for me liking.