This healthy edible Protein Brownie Batter Recipe is not only delicious but a great low-calorie, high protein dessert option! If you’re looking for healthy snack or dessert ideas that will crush any sweet tooth, this recipe is for you!
Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
358 Cals, 34g Carbs, 10g Fat, 38g Protein!
Ingredients:
30g Fudge Brownie Vegan Protein Powder (here’s the brand I use
20g Brownie Batter Protein Cookie Butter Powder (
20g Black Cocoa Powder (Can sub with Unsweetened Cocoa Powder)
5g All Purpose Flour
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
135ml Unsweetened Almond Milk
15g Mini Chocolate Chips
Directions:
1.) Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix, then add your wet ingredients and mix some more.
2.) Add your chocolate chips to a small bowl and microwave for 60-75 seconds till melted. Then mix into your brownie batter.
3.) Add to the fridge to cool for a couple hours and then enjoy!
That’s it! Add to your vessels of choice and enjoy!
Stays fresh in fridge for 7-10 days
The More Simple Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
223 Cals, 10g Carbs, 4g Fat, 34g Protein!
Ingredients:
30g Chocolate Vegan Protein Powder (Here’s the brand I use)
20g Brownie Batter Protein Cookie Butter Powder of your choice
2g Zero Cal Sweetener of your choice
135ml Unsweetened Almond Milk
Directions:
1.) Add your dry ingredients into a bowl and mix.
2.) Add your almond milk and mix well till you have a thick batter/dough like consistency.
3.) Add to your freezer for 15-20 minutes to cool and thicken up.
4.) Then enjoy!
If you want an even more chocolate punch, melt 10g mini chocolate chips and mix those in after step 2 before add to the freezer!
Key Substitutions:
Vegan Protein: Why I use Vegan Protein in this recipe is because of how absorbent it is and also how amazing it is at adding that dense cookie dough like consistency. So if you have a whey or a whey/casein blend, I recommend using only 50ml of almond milk to start and then slowly add more till you get the consistency you are looking for.
Protein Cookie Butter Powder: The narrative is the same as the vegan proteins. My cookie butter powder is super absorbent while also providing a dense/smooth texture. So the best sub here would be an unsweetened baking cocoa. Just sub 1:1 and then drop the almond milk down adding a little bit at a time until you reach the cookie dough consistency.
The AP Flour adds a subtle smooth texture component to the recipe. You can omit completely if you’d like.
Hope all this helps! I don’t create recipes to deter you guys from making them! I use my ingredients because I created them to innovate and solve a void so I could make the best recipes I possibly can. I will continue to try my best to give you guys subs for ingredients in future videos. Love you guys and your support.
How to heat treat All Purpose Flour:
I microwave 1 cup of my all purpose flour for 75 seconds in the microwave mixing every 15 seconds to heat treat it and kill the potential bacteria in it. Use a food thermometer and make sure your flour gets to at least 160 degrees F. And then let it cool. You can also bake in the oven on 200 degrees F for 10 minutes to heat treat your flour as well.
The risk is EXTREMELY small and I use such small amount of the flour in the recipes. But if you want to take zero risk, use this heat treating technique!
You can also buy heat treated flour as well but I prefer this method because AP Flour is soo cheap and the heat treating process is soo easy.
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