Gluten Free Protein Brownies
Are you ready to indulge in a sweet treat that won’t derail your healthy eating goals? These Gluten Free Protein Brownies are the perfect solution, combining rich chocolate flavor with wholesome ingredients that pack a nutritional punch. With creamy peanut butter, honey, and a blend of gluten-free flours, they deliver a fudgy texture and delightful taste that will satisfy your cravings. Plus, they’re easy to whip up, making them an ideal choice for dessert or a post-workout snack.
Why This Recipe Belongs in Your Rotation
This recipe is a must-have for several reasons. First, it’s incredibly simple, allowing you to create a decadent treat without spending hours in the kitchen. Second, the use of wholesome ingredients means you can enjoy your desserts guilt-free. These brownies are not only gluten-free but also packed with protein, thanks to the peanut butter and eggs. They are perfect for those who need a quick energy boost without compromising on taste. Lastly, they are versatile and can be customized with your favorite add-ins, making each batch a unique creation.
The Essentials
- Cup creamy peanut butter: This adds richness and a delightful flavor while providing healthy fats and protein.
- Cup honey: A natural sweetener that binds the ingredients and adds moisture.
- Cup avocado oil or vegetable oil: A neutral oil that keeps the brownies moist and fudgy.
- 2 large eggs: Essential for binding the ingredients and adding protein.
- 2 teaspoons vanilla extract: Enhances the flavor profile of the brownies.
- Cup unsweetened almond milk: Adds moisture and keeps the brownies dairy-free.
- 1 cup gluten-free oat flour: Provides structure while keeping the recipe gluten-free.
- Cup cocoa powder: The star ingredient for that rich chocolate flavor.
- Cup gluten-free quick oats: Adds texture and heartiness.
- 1 teaspoon baking soda: Helps the brownies rise slightly.
- Teaspoon salt: Balances the sweetness and enhances the flavors.
- Cup semisweet chocolate chips: For those fudgy pockets of chocolate in every bite.
- Cup unsweetened coconut flakes (optional): A great addition for a bit of texture and natural sweetness.
Must-Have Equipment
- Mixing bowls: For combining the wet and dry ingredients.
- Whisk or electric mixer: To ensure everything is well combined.
- 9×9-inch baking pan: Perfect size for baking these brownies.
- Parchment paper: To line the baking pan for easy removal.
- Spatula: For spreading the batter evenly in the pan.
Gluten Free Protein Brownies: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly fudgy.
Step 2: Prepare the Pan
Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later. This step is crucial to avoid any sticking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the creamy peanut butter, honey, avocado oil, eggs, vanilla extract, and almond milk. Whisk together until smooth and creamy.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the gluten-free oat flour, cocoa powder, gluten-free quick oats, baking soda, and salt. Make sure there are no clumps, as this will ensure an even texture in your brownies.
Step 5: Combine Wet and Dry Mixtures
Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined, being careful not to overmix. Fold in the semisweet chocolate chips and coconut flakes, if using.
Step 6: Bake the Brownies
Spread the brownie batter evenly in the prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Step 7: Cool and Slice
Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before slicing into squares.
Fresh Takes Through the Year
- Add a swirl of nut butter on top before baking for an extra indulgent touch.
- Mix in pumpkin puree during fall for a seasonal twist.
- Incorporate peppermint extract and crushed candy canes for a festive holiday treat.
- Top with fresh berries or a drizzle of dark chocolate for a refreshing summer dessert.
Steer Clear of These
- Avoid using regular flour, as it will not work in this gluten-free recipe.
- Don’t substitute the peanut butter with a nut-free alternative unless necessary, as it significantly affects the flavor and texture.
- Skip the use of highly processed sugars; they can alter the brownies’ texture and make them overly sweet.
Storing Tips & Timelines
These Gluten Free Protein Brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just make sure to wrap them well in plastic wrap and foil before placing them in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds.
Common Qs About Gluten Free Protein Brownies
Can I use almond butter instead of peanut butter?
Yes, almond butter can be used as a substitute for peanut butter. Just keep in mind that it will slightly change the flavor of the brownies.
Are these brownies suitable for a vegan diet?
To make these brownies vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a vegan-friendly chocolate chip.
Can I use a different sweetener instead of honey?
Absolutely! Maple syrup is a great alternative to honey if you prefer a vegan option. Just keep in mind that it may slightly alter the texture.
What can I add to enhance the flavor?
Consider adding a pinch of espresso powder to the dry ingredients for a delightful coffee flavor that enhances the chocolate, or add a handful of nuts for added crunch.
Healthy-ish Favorites
Bring It to the Table
These Gluten Free Protein Brownies are not just a treat for yourself; they’re perfect for sharing at gatherings, family events, or even as a wholesome snack on the go. Whether served warm with a scoop of your favorite ice cream or enjoyed on their own, these brownies are bound to impress. Their rich chocolate flavor and chewy texture will leave your friends and family asking for the recipe.
As you take a bite of these fudgy delights, you’ll savor the combination of wholesome ingredients that prove dessert doesn’t have to be a guilty pleasure. So gather your ingredients, preheat your oven, and get ready to whip up a batch of these incredible Gluten Free Protein Brownies. They are sure to become a staple in your dessert repertoire!
Gluten Free Protein Brownies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a 9x9-inch baking pan with parchment paper.
- Step 3: In a large mixing bowl, combine the creamy peanut butter, honey, avocado oil, eggs, vanilla extract, and almond milk. Whisk together until smooth.
- Step 4: In another bowl, whisk together the gluten-free oat flour, cocoa powder, gluten-free quick oats, baking soda, and salt.
- Step 5: Pour the dry ingredients into the wet mixture. Stir until just combined, then fold in the semisweet chocolate chips and coconut flakes if using.
- Step 6: Spread the brownie batter evenly in the prepared pan. Bake for 20-25 minutes.
- Step 7: Allow the brownies to cool for at least 10 minutes before lifting them out and transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Thaw frozen brownies at room temperature or warm them in the microwave.
