Ingredients
Scale
- 1 cup chocolate whey or casein-whey blend protein powder
- 1/2 cup oat flour (blended oats)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup non-fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1/4 cup almond milk (unsweetened)
- 1 teaspoon peppermint extract
- 2 tablespoons mini dark chocolate chips
- 1 tablespoon crushed candy canes (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or spray it thoroughly with a non-stick cooking spray. This ensures your brownies come out cleanly without sticking to the bottom.
- In a medium-sized mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and salt. Make sure there are no large clumps of protein powder or cocoa, as this ensures an even rise and consistent flavor in every bite.
- In a separate large bowl, whisk together the Greek yogurt, unsweetened applesauce, egg, almond milk, and peppermint extract until the mixture is smooth and well-combined. The yogurt and applesauce act as fat replacers that keep the brownies incredibly moist.
- Slowly add the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the protein powder “rubbery.” Once mixed, gently fold in the mini chocolate chips.
- Pour the batter into your prepared baking pan and smooth the top with your spatula. Sprinkle the crushed candy canes over the top if you are using them. Bake for 20 to 22 minutes. A toothpick inserted into the center should come out with just a few moist crumbs clinging to it.
- Remove the pan from the oven and let the brownies cool completely in the pan for at least 20 minutes. This is crucial for protein brownies as they continue to set while cooling. Once cool, lift the parchment paper out and slice into 9 even squares.
- Cook Time: 37 minutes