These protein “brownies” are so ridiculously simple to throw together that I’ve been making a batch every week for a quick protein-boosting snack. I don’t always find a post-workout shake appetizing but I NEVER say no to dessert!
8-Ingredient Protein Brownies
2 scoops chocolate protein powder (I used Cellucor Red Velvet)
1 15oz can cannellini beans (great northern beans also work but have a tiny bit less protein; any white bean should do)
1/4 cup egg whites
1/4 cup maple syrup (I use regular; the carbs are negligible in this amount and I get less artificial sweetener that way)
1/2 cup no sugar added applesauce
4oz (1/2 cup) cottage cheese (nonfat or 2% work equally well)
1/4 tsp baking powder
1/4 cup chocolate chips
*I have made these both with 2 T cocoa and without; they are a little drier but more chocolatey with it
Preheat oven to 350.
Place all ingredients except chocolate chips in a food processor, and process until very smooth – you want to let it go for a good while to make sure you don’t have bits of bean skin left intact.
Line a square baking pan with parchment. Mine is 9×9; an 8×8 would take just slightly longer to bake because your brownies will be thicker.
Bake at 350 for 30 minutes. Because there’s no flour to bind these together with gluten, like the protein pancakes they are going to be delicate while warm. Allow to cool completely before cutting to avoid excessive crumbling. If I am keeping a batch of these all week, I store them in the refrigerator to avoid mold. They actually are more moist, and in my opinion better, the second day on – but that moistness means leaving them at room temperature too long can backfire.
I cut mine into 12 bars, which comes out to 104 calories apiece, with 8g protein, 15g carbs, and 2g fat.