This vegan pea protein brownie recipe is simple to make, and fulfills any chocolate cravings while having decent macros.
They have 8 grams of protein per 150 calorie brownie, which isn’t too bad.
While using a protein powder that tastes good is important, the chocolate covers up most of the flavor, so it isn’t as important as when you’re making something like high protein vegan cookies.
Ingredients in Vegan Protein Brownies
Let’s go through the main ingredients quickly and what kinds of substitutions you can use if needed.
Vegan Protein Powder
With brownies, you’ll want to use an unflavored or chocolate flavored protein powder.
I also recommend one that is mostly pea protein, versus brown rice or hemp. Pea protein powders typically have smoother grains and a more “bland” flavor that won’t overpower other ingredients.
If you need a recommendation, here are the best tasting vegan protein powders in my opinion.
You’ll need a large ripe banana or 2 small bananas for this recipe. I like to keep a bunch frozen for use at any time.
The banana is essentially an egg substitute since eggs form an important part of the texture in “normal” brownies.
You can also use a different egg substitute like a flax egg, but it will be more dense.
Nut butter replaces butter in most brownie recipes, and adds a bit of extra protein.
I use almond butter when making most baked goods that need nut butter, but cashew butter or even peanut butter will also do.
I don’t think they’re as good, but if you don’t have any almond butter on hand they’re fine.
If you are allergic to nuts, you can also use a seed butter like sunflower seed butter instead.
This is essential to any brownie recipe, I don’t recommend omitting it.
However, if you’re baking with a chocolate vegan protein powder has a really strong chocolate flavor, or you plan to add chocolate chips, you can half the amount of cocoa powder that you use.
Any non-dairy milk will work for this recipe, but I use soy since it has the most protein out of all milk alternatives.
If your protein powder is particularly sweet, you can leave the maple syrup out, but I think it improves the flavor quite a bit.
You can also substitute it for agave, or a serving of liquid stevia if you want to reduce the calories.
Storing Brownies After Cooking
While these brownies are good, I find it hard to eat a ton at a time due to how rich they are.
In terms of storing them, put them in any air-tight container in the fridge, they should last for about a week without any issue.
I haven’t tried freezing them, but in theory that should be fine as well.
Tips for Making Better Protein Powder Brownies
You’ll need to oil your baking pan or line it with parchment paper. If you go with the oil, make sure you don’t miss any spots or the brownies will not come out in solid pieces.
Also, it’s hard to tell when brownies are ready. They’ll often look soft even when they pass the toothpick test (put in a toothpick and pull it out, if it’s clean they’re done). They will firm up afterwards while they cool.
Vegan Protein Powder Brownies Recipe
Vegan Protein Powder Brownies
- 1 large banana 150 g
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1.5 scoops protein powder 50 g
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup soy milk
- Preheat oven at 350 degrees and oil or line baking pan (9x9 or similar).
- Mash banana in large mixing bowl as completely as you can.
- Add almond butter and mix well.
- Add rest of ingredients and mix together, no particular order is needed. However, save the soy milk for last, because the amount you need may vary based on your specific protein powder.
- Add the batter to a square baking tray and even out as much as possible.
- Cook for 30 minutes and check to see if a toothpick comes out clearly. Continue to bake if needed.
- Once done, cool for at least 30 minutes before removing from pan and cutting.