Peanut Butter Protein Brownies

Two fingers placing a brownie on top of more chocolate protein brownies.

A fudgy, dairy-free chocolate brownie recipe you shouldn’t live without! These bite-sized brownies can be made as an indulgent snack or an extra indulgent dessert for any occasion. Allergy-friendly and high in protein they’re the perfect dessert.

Course Dessert

Cuisine American

Keyword protein brownies, protein dessert

Prep Time 10

Cook Time 20

Cooling time 30

Total Time 1

Servings

Calories 220kcal

Author Shelby Stover

Equipment

1 12 Cup silicone mini muffin tin

Ingredients

⅔ cup sweet potato cooked
4 tbs maple syrup
¼ cup mini chocolate chips
½ cup peanut butter natural
½ cup Chocolate protein powder
1 teaspoon Baking soda
2 teaspoon Vanilla extract
1 teaspoon salt scant
4 tbs Avocado oil

Instructions

Preheat the oven to 350 degrees Farenheit.
In a large bowl, mash the sweet potato.
Mix in the maple syrup and peanut butter until mostly smooth.
Add in the remaining ingredients and mix well.
Use a spoon to manually portion the batter into a mini silicone muffin tray.
Bake for 20 minutes and let them cool fully in the pan.
Top them with drizzled peanut butter if you want.

Video

Notes

You will have to physically portion and shape the brownies into the muffin tin. The batter is extremely thick(it doesn't pour). Make sure to really press the brownies into the mold so that they hold together once cooked.
Almond butter will work for the protein brownies recipe. However, peanut butter gives the best flavor in my opinion.
If you need to make them nut free though, opt for sunflower seed butter.
Fun hack: pumpkin and sweet potato are pretty interchangeable. If you don’t have sweet potato, it’s fall and you want a pumpkin pie spice vibe, swap them!
Make sure to cook the sweet potato fully so that it mashes easily. Sweet potato chunky brownies are not what we’re going for.
Mini chocolate chips work best in healthy protein brownies. Mainly because then there's more to distribute into every bite.
Make sure to let the brownies cool completely in the muffin tin, otherwise, they'll break when you take them out!
You cannot use chocolate whey protein powder as well in this recipe. Vegan protein powder absorbs liquid which is why these two-bite brownies are flourless. Whey protein powder and collagen do not. You’d end up with a mushy mess.
Sizing differences: they're best made in a silicone mold. A mini muffin tin makes them more "one bite" brownies and they're a bit denser (versus light and fudgy).
If you make them with silicone molds there is about 18-22 brownies. In a mini muffin pan, there is more. The nutrition is based on a serving of two brownies (because no one eats just one!).

Nutrition