Whey protein brownie, naturally gluten-free

Name: Whey protein brownie, naturally gluten-free
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: En
Ingredients: 40 g almond flour (or oat flour/wheat flour); 20 g unsweetened cocoa powder; 30 g chocolate whey protein powder (or vanilla/plain); 1 pinch of salt (optional); 2 eggs; 100 g plain skyr (or Greek/plain yoghurt); 2 tablespoons honey (agave syrup/maple syrup, to taste); 1 teaspoon vanilla extract (or coffee/optional); 60 g chocolate chips (optional)

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Dessert

Very Easy

22 min

168 Kcal

A moist, chocolate-rich brownie that's also good for your protein intake? We say yes! This protein brownie with whey ticks all the boxes: it's naturally gluten-free, easy to prepare and customizable to your taste. Thanks to the almond flour, whey and yoghurt, you get a fudgy texture and a delicious chocolate flavor, with just the right touch of sweetness. Perfect for a post-workout snack;)

Ingredients

40 g almond flour (or oat flour/wheat flour)
20 g unsweetened cocoa powder
30 g chocolate whey protein powder (or vanilla/plain)
1 pinch of salt (optional)
2 eggs
100 g plain skyr (or Greek/plain yoghurt)
2 tablespoons honey (agave syrup/maple syrup, to taste)
1 teaspoon vanilla extract (or coffee/optional)
60 g chocolate chips (optional)

Estimated cost: 3.22€ (0.54€/serving)

Materials

1 rectangular mould, 14 x 22 cm
Oil spray
Mixing bowl
Whisk
Rubber spatula

Preparation

Preparation10 min

Cook time12 min

Mix the dry ingredients: almond flour, cocoa powder, whey and salt.
Add eggs, yoghurt, honey and vanilla extract. Mix well.
Add some of the chocolate chips to the dough and mix well.
Pour the batter into a greased mould and sprinkle with the remaining chocolate chips.
Bake in a preheated oven at 350°F/180°C for 12 minutes.
And that's it, it's ready!
Feel free to add a little peanut butter on top!

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FAQ ❓

What type of whey should I use for a protein brownie?

Chocolate whey is ideal for enhancing the brownie’s chocolate flavor. You can also use plain or vanilla whey (in which case, don’t add vanilla extract).
Be careful with whey powders that are too sweet or thickening, as they can affect the brownie’s texture when baked.

Can I replace the almond flour in this recipe?

Yes, you can replace the almond flour with oat flour for a higher-fiber version, or wheat flour for a more classic texture. The choice of flour will determine the brownie’s density and softness.
Note: if you use wheat flour, the brownie will contain gluten.

Is yoghurt essential in a protein brownie?

Yes, yoghurt (plain, Greek or skyr) plays an essential role: it keeps the brownie moist, replaces some of the fat and helps the batter hold together without making the brownie heavy. It also boosts the protein content, making it perfect for a post-workout snack.

What are the honey or syrup for in this recipe?

Honey, agave syrup or maple syrup naturally sweeten the batter and give it a slightly fudgy texture.
Note: you’ll need to adjust the amount of sweetener according to the whey you use. We recommend making the batter without any sweetener, tasting it, then adding more if needed.

How do I get a fudgy protein brownie?

For a fudgy brownie, keep a close eye on the baking time: 12 to 15 minutes at 180°C (350°F) is enough. The center should still be slightly wobbly when you take it out of the oven. Leave it to cool so it can set.

Can I add other ingredients to this protein brownie?

You can add walnuts, chopped hazelnuts, peanut butter or pieces of banana to vary the texture.

How do I store this whey brownie?

Store this brownie in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it in individual portions. To bring back its soft texture, microwave it for a few seconds before serving. It’s ideal as a snack or protein-rich dessert.

Nutrition

for 1 serving / for 100 g

Calories: 168Kcal

Carbo: 19.4g
Total fat: 5.8g
Saturated fat: 2.8g
Proteins: 9.3g
Fibers: 1.7g
Sugar: 12.3g
ProPoints: 4
SmartPoints: 6

Nutritional information for 1 serving (67g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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