I’ve tried a lot of homemade protein brownies and cakes in my life, and this recipe is the best. And it couldn’t be any simpler!
Even better than the fact it requires four little ingredients is the fact it’s forgiving. It’s almost impossible to mess it up.
I played with the amounts of each ingredient until I found the perfect brownie consistency for me. If you like yours fudgier, you might want to cut back on the amount of cocoa powder or add another banana.
Note: if you change the consistency, you might have to adjust the cooking time slightly. Fudgy brownies = cook them less time. Cakey brownies = cook them slightly longer.
The ingredients? All you need is almond butter, protein powder, ripe bananas and cocoa powder.
Why protein? Because it helps repair your muscles from their workouts, maintain muscle mass as you lose weight, keep your muscles as you age, and it also helps you stay fuller, longer between meals.
I recommend using a plant-based protein powder for this because it seems to bake up better – I happen to like Sun Warrior but you might have a brand you prefer.
Also, you’ll notice that I used cocoa almond butter, but that’s not necessary. I’ve made it with plain, too, and it’s just as delish. Just make sure it’s smooth and not crunchy!
Almond-Chocolate Protein Brownies
2/3 cup almond butter
1/3 cup cocoa powder
2 scoops chocolate protein powder
2 ripe bananas
Preheat oven to 375 degrees.
Place almond butter in a microwave-safe bowl and melt for about 30 seconds. Peel and chop bananas for easy mashing.
Combine cocoa powder, protein powder and bananas in a medium mixing bowl. Begin to mash them together, and add melted almond butter, stirring until all the ingredients are mixed together.
Spray an 8×8 baking pan with cooking spray, and spread the batter evenly in the pan. Bake for 20-25 minutes, or until done. Remove from oven and cut into 12 portions.
Nutrition information, per brownie: 115 calories, 7 grams of fat, 10 grams of carbohydrates, 3 grams of fiber, 6 grams of protein.