Chocolate Protein Brownies (V/GF)

Want to get in your protein and dessert in at the same time? Try these Chocolate Protein Brownies!

They’re soft, chewy fudgy and deliciously chocolatey. Theyre topped with a creamy chocolate avocado frosting that is also protein packed!


Chocolate Protein Brownies (V/GF)

These brownies are soft, fudgy and protein packed! It's topped with a creamy chocolate avocado frosting that is also protein packed! Talk about a good post workout snack! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Bunny

Brownie Ingredients:

• 1/3 cup coconut oil, room temperature
• 1/2 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/2 cup applesauce, unsweetened
• 1 tsp vanilla extract
• 1/3 cup Chocolate Vega Protein Powder
• 1/2 cup gluten free all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• Optional mini dark chocolate chips for topping

Frosting Ingredients:

• 2 ripe medium avocados
• 1/4 cup Chocolate Vega Protein Powder
• 1/4 cup cocoa powder, unsweetened
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp espresso powder


1. Preheat oven to 350 degrees F and grease an 8-inch square pan with coconut oil or spray with cooking spray.
2. In a large bowl, thoroughly mix together coconut oil and coconut sugar. Add maple syrup, applesauce, and vanilla extract. Whisk together until combined.
3. Gradually add protein powder, GF all-purpose flour, salt and baking powder to the wet ingredients while mixing. Mix until fully combined.
4. Pour batter into prepared pan and bake for 25 to 30 minutes.
5. While the brownies are baking, make the frosting by adding all of the frosting ingredients to a food processor and processing until smooth. Refrigerator until ready for use.
6. Let brownies cool before frosting. Once cooled, frosting them with a thick layer of the frosting, top with optional dark chocolate chips, cut into squares and enjoy!!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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