THE RECIPE JOURNAL · Dessert
Brownies with a Protein Boost
These brownies are the perfect way to satisfy your chocolate cravings while giving your body a little extra protein. They’re rich, fudgy, and easy to make—great for a healthy yet indulgent treat.
FROM THE KITCHEN • Brownies with a Protein Boost
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and grease a 9-inch baking pan so the brownies don’t stick. Spread the mixed nuts out on a baking sheet and toast them in the oven for about 10 to 12 minutes, until they’re golden and smell amazing. Once toasted, let them cool down a bit.
02
Step 2
In a bowl, combine the brown sugar, flaxseed oil, and butter until the mixture is smooth and creamy. Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract next.
03
Step 3
Now, add two-thirds of your toasted nuts along with the almond flour, cocoa powder, all-purpose flour, chopped dark chocolate, and baking powder. Give everything a good mix until it’s well combined.
04
Step 4
Pour the batter into your greased pan and sprinkle the remaining nuts on top for a nice crunch. Bake for about 20 minutes or until a toothpick comes out clean from the center. Let the brownies cool a bit before slicing and enjoying!
Why you’ll love it
These brownies offer a delicious way to satisfy your sweet tooth while giving your body extra protein. They make a great snack after workouts or a healthier dessert option. Plus, they keep you fuller for longer compared to regular brownies.
How to serve
Enjoy warm with a scoop of vanilla ice cream or a dollop of Greek yogurt. They also pair well with fresh berries or a drizzle of nut butter for extra richness and taste.
Storage & leftovers
Store brownies in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week, or freeze individually wrapped portions for up to three months. Let thaw before enjoying.
