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Superfood Dark Chocolate Protein Brownies
Recipe

10 INGREDIENTS • 7 STEPS • 35MINS

Superfood Dark Chocolate Protein Brownies

4.0
2 ratings
These Superfood Dark Chocolate Protein Brownies are seriously rich and gooey + loaded with 6 grams of protein, 3 grams of fiber and 0 added sugar!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Superfood Dark Chocolate Protein Brownies are seriously rich and gooey + loaded with 6 grams of protein, 3 grams of fiber and 0 added sugar!
35MINS
Total Time
$0.92
Cost Per Serving
Ingredients
Servings
12
us / metric
Pitted Dates
1 cup
Pitted Dates, firmly packed
Natural Peanut Butter
1/2 cup
Natural Peanut Butter
Fresh Baby Spinach
2 cups
Fresh Baby Spinach, loosely packed
Unsweetened Vanilla Almond Milk
1/2 cup
Unsweetened Vanilla Almond Milk
Pea Protein Powder
2 scoops
Pea Protein Powder
I used Naked Nutrition Pea Protein
Peanut Butter Protein Powder
2 cups
Peanut Butter Protein Powder
I used chocolate flavor
Honey
1/3 cup
Cacao Powder
1/2 cup
Cacao Powder
Almond Flour
1/3 cup
Almond Flour
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
I used olive oil spray
Nutrition Per Serving
VIEW ALL
Calories
262
Fat
10.1 g
Protein
21.7 g
Carbs
24.4 g
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Superfood Dark Chocolate Protein Brownies
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C) and line an 8x8-inch glass baking dish with aluminum foil then spray foil with Non-Stick Baking Spray (as needed).
step 2
Add Unsweetened Vanilla Almond Milk (1/2 cup), Fresh Baby Spinach (2 cups), Pea Protein Powder (2 scoops), Peanut Butter Protein Powder (2 cups), and Honey (1/3 cup) to a high-speed blender and blend until smooth with no traces of the spinach leaves - approximate 20-30 seconds.
step 2 Add Unsweetened Vanilla Almond Milk (1/2 cup), Fresh Baby Spinach (2 cups), Pea Protein Powder (2 scoops), Peanut Butter Protein Powder (2 cups), and Honey (1/3 cup) to a high-speed blender and blend until smooth with no traces of the spinach leaves - approximate 20-30 seconds.
step 3
Add Pitted Dates (1 cup) and Natural Peanut Butter (1/2 cup) to food processor and process on high for 20 seconds. Stop and scrape sides, then blend another 10 seconds or so.
step 3 Add Pitted Dates (1 cup) and Natural Peanut Butter (1/2 cup) to food processor and process on high for 20 seconds. Stop and scrape sides, then blend another 10 seconds or so.
step 4
Add spinach/milk/pea protein mixture from blender to date and peanut butter mixture, then process 15-20 seconds.
step 4 Add spinach/milk/pea protein mixture from blender to date and peanut butter mixture, then process 15-20 seconds.
step 5
Finally, add Almond Flour (1/3 cup) and Cacao Powder (1/2 cup) and continue blending another 20-30, stopping to scrape down sides as needed. Texture should be a thick, smooth consistency - see photos.
step 5 Finally, add Almond Flour (1/3 cup) and Cacao Powder (1/2 cup) and continue blending another 20-30, stopping to scrape down sides as needed. Texture should be a thick, smooth consistency - see photos.
step 6
Add batter to greased dish and bake 18-20 minutes or until toothpick inserted around outer section comes out clean. I like to bake mine right at 18 minutes, leaving them a little underdone so they're really fudgy!
step 6 Add batter to greased dish and bake 18-20 minutes or until toothpick inserted around outer section comes out clean. I like to bake mine right at 18 minutes, leaving them a little underdone so they're really fudgy!
step 7
Allow to cool at least 15-20 minutes before cutting and FULLY cool before storing. Store at room temperature in air tight container for 2-3 days or refrigerate for up to a week. If stored in refrigerator, allow to come to room temperature before serving for optimal gooeyness. Enjoy!
step 7 Allow to cool at least 15-20 minutes before cutting and FULLY cool before storing. Store at room temperature in air tight container for 2-3 days or refrigerate for up to a week. If stored in refrigerator, allow to come to room temperature before serving for optimal gooeyness. Enjoy!
Tags
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American
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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