Peanut butter and chocolate are a match made in heaven. But what if there was a healthier way to combine the 2? Let me introduce you to my recipe for Peanut Butter Protein Brownies. With a few tweaks, you will be enjoying a much healthier brownie without sacrificing taste and flavor.
What Makes These Brownies So Good?
For me, the perfect brownie is a really fudgy one. It is thick and chocolatey, and in this case, loaded with peanut butter.
These are healthier brownies. I reduced the sugar, used whole wheat flour, and added in our favorite chocolate protein flour. If you are going to indulge, these are a brownie you can feel good about.
They are fairly simple to make. Follow along and let me show you just how to make these show-stopping brownies.
- Eggs- This recipe uses plenty of them!
- Granulated and brown sugar- you can also use sucanat if you prefer or even monk fruit sweetener if you like. I prefer the granulated and brown for my brownies though. It is still quite a bit of sugar, but it is reduced.
- Vanilla- Pure vanilla is a must for this recipe.
- Whole Wheat flour- I used whole wheat pastry flour. It is my favorite to use for cakes, cookies, brownies, etc as it is a lower protein flour. This matters to texture mostly, it will still produce a tender, chewy brownie.
- All-purpose flour- I like to use a combo of both in my recipes.
- Chocolate protein powder- I used Domination Chocolate, this is sold at our local gym and the family loves it. Use whatever kind you like. It can be a vegan protein (plant-based) protein if you prefer.
- Cocoa Powder- this will help give you that rich dark chocolate flavor.
- Salt- it only takes a touch but is a must.
- Dark Chocolate chips
- Butter- It is really hard to make a great brownie without it.
How To Make
Start by melting your butter with your chocolate chips. I like to microwave for 30-second intervals, mixing in between until the chocolate is melted. This can also be done on the cooktop, just keep an eye on it so it doesn’t burn. Set this aside.
Add eggs to a medium-sized bowl. Mix on high for about 1 minute. Then add in your granulated and brown sugar. Continue to mix until the mixture is light and fluffy. Towards the end of that time, add vanilla and mix in as well.
Sift in your flours, protein powder, cocoa, and salt. Fold this in to combine.
Then pour in your melted butter/chocolate combo. Again, mix to combine. Pour into your prepared pan. I like to line mine with parchment to easily remove once it is baked and cooled.
Bake for 40-50 minutes. Now, the toothpick test won't work here, as you want them to come out underbaked slightly. Mine were baked to exactly 40 minutes. If you want to go longer, I wouldn't do more than 50 minutes. These will continue to cook even after you remove them from the oven in a process called carry-over cooking.
These brownies aren’t hard to make, but let me share some tips that will help you get the perfect brownie the first time!
One of the biggest things I can tell you is, don’t overbake. These brownies are so much better if they are fudgy, and one of the easiest ways to keep them that way is not to overbake.
If you don’t have chocolate protein powder, you can always use vanilla powder too. It will give a slightly different texture, but it is still good.
If whole wheat flour is not your thing, you can easily sub out the whole wheat flour the recipe calls for with all-purpose flour.
Yes! You can easily sub out part of your flour for protein powder. In most cases, it is an easy swap.
Fudgy brownies (the ones I prefer) have a higher fat to flour ratio. This recipe is designed with this in mind.
You will notice this recipe does not use baking powder, and for good reason. When you beat the eggs, then the eggs with the sugar, you are going to create little air pockets. This will give you the leavening you need in the brownies.
More Chocolate Recipes
- Chocolate Cake Roll with Peppermint Filling
- Molten Chocolate and Peanut Butter Cake
- Superfood Chocolate Disks
- Dark Chocolate and Rye Cookies
Peanut Butter Protein Brownies
- 4 eggs
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ⅓ cup chocolate protein flour
- ½ cup cocoa powder
- ½ cup peanut butter
- 3 tablespoons butter
- ½ cup chopped dark chocolate
- Preheat oven to 325 degrees. Line your 9x9 baking dish with parchment paper and set it aside. You don't have to do this, it just makes it easier to take it from the pan after baking. If you don't have it, or don't want to use it, spray your pan with pan spray or brush with butter.
- Combine your flour, salt, protein powder, and cocoa powder into a small bowl, mix well, and set aside.
- Place your eggs in a medium-sized bowl and whip them on high for about 4 minutes.
- Then add in the sugar and vanilla and mix for another minute. Add your peanut butter, butter, and chocolate to a small bowl. Microwave for about 30-45 seconds then mix well.
- Add the peanut butter mix to the eggs and mix until they are combined. Last, add in the flour mixture and mix onto to combine.
- Pour it into the prepared pan and place it in the oven. Bake for 40-45 minutes.
- Remove and allow it to cool for about 5 minutes in the pan, then carefully lift the parchment out and set it on a cooling rack.
- These are delicious warm, and just as good cooled! Enjoy!