Single Serve Protein Brownie Batter
This edible Protein Brownie Batter offers rich, chocolatey goodness and nearly 20 grams of protein, all ready in just 5 minutes with no oven needed. It's perfectly portioned for one—no sharing required!
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Oat Flour, or almond flour

- 2 Tbsp2 Tbsp2 Tbsp Chocolate Protein Powder
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder, or cacao powder

- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, or milk of choice, more as needed
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter, or peanut, cashew, or sunflower seed butter

- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract

- 1 pinch1 pinch1 pinch Salt

- 1 Tbsp1 Tbsp1 Tbsp Dark Chocolate Chips

- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes, for topping, optional

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small bowl, combine oat flour, protein powder, cocoa powder, almond milk, almond butter, maple syrup, vanilla, and salt. Stir until a thick batter forms. Add more almond milk as needed, half a tablespoon at a time, until it reaches your desired consistency.
- Fold through chocolate chips and top with flaky sea salt if desired. Serve and enjoy!
Notes
Storage: Leftover brownie batter can be stored in an airtight container in the fridge for up to 3 days. It will firm up in the fridge, so I'd recommend letting it sit out at room temperature for 10-15 minutes to soften up before eating.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Desserts Egg Free FODMAP Free Gluten Free Nightshade Free Other Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 532 |
| Fat: | 20 g |
| Carbohydrates: | 55 g |
| Protein: | 33 g |
| Cholesterol: | 0 g |
| Sodium: | 1106 mg |
| Fiber: | 13 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |




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