Fudgy Peanut Butter Vegan Protein Brownies
Who says you can't have dessert with benefits? These brownies are decadent for sure but they're also made with some extra protein.
Ingredients
Brownie Batter:
- 1 cup cane sugar
- 1/2 cup natural creamy peanut butter
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup cocao powder
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened almond milk or other plant based milk
- 2 servings (76g) chocolate plant-based protein powder
- 1 cup unbleached all-purpose flour
- 1/2 cup dairy free semi-sweet chocolate chips
Peanut Butter Icing:
- 1/2 cup natural creamy peanut butter
- 1/3 cup unsweetened almond milk or other plant based milk
- 1/2 cup powdered peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
Chocolate Top Layer:
- 1/2 cup dairy free semi-sweet chocolate chips
- 2 1/2 tablespoon natural creamy peanut butter
Instructions
Brownie Batter:
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Preheat oven to 350 degree F (177C) and lightly grease an 8x8 inch square pan and line with parchment. Stir together the sugar, melted coconut oil, milk, peanut butter, and vanilla until smooth. Add in the remaining ingredients and stir until batter is evenly mixed. Pour batter into pan and bake for 18 - 25 minutes until a toothpick inserted in center comes out clean. Allow them to cool completely before the next step.
Peanut Butter Icing:
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Stir together all the ingredients for the icing and spread onto cooled brownies. Place the pan in a fridge or freezer to chill for at least 15 minutes to allow the top to thicken enough to add the topping.
Chocolate Layer:
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Melt the chocolate and peanut butter together in a double boiler over medium low heat until melted and smooth. Pour over brownies and gently spread evenly with a spatula. Place the brownies back in the fridge or freezer until the topping sets (about 20 minutes). Cut into bars and enjoy!