4 delicious healthy & protein-packed brownie recipes

Craving chocolate? It’s so hard to resist, even when you’re trying to lose weight… We found the perfect solution: why not try making healthier brownies? We’ve prepared 4 delicious recipes with no sugar, no butter, no oil and incredibly nutritionally rich! Healthy and tasty - these are a great variation on the traditional brownie.

1. Super protein brownies

Ingredients:

6 bananas

220 g of almond butter or peanut butter

50 g of cocoa powder

2 servings of Shake’n’Shape

160 g of chocolate chips

Method:

1. Preheat the oven to 180 °C. Grease a square or a rectangular mould and set aside for later.

2. Mix the bananas, cocoa powder, Shake’n’Shape protein powder and almond/peanut butter, until smooth.

3. Add the chocolate chips if you wish.

4. Pour the mixture into the pan and bake for 18 to 20 minutes.

5. You can eat these fresh out of the oven or once cooled. Store in an airtight container for up to 4 days, in a cool, dry place.

2. Vegan sweet potato brownies

Ingredients:

4 large tablespoons of mashed sweet potato (approximately 225 g)

160 ml maple syrup

120 g peanut (or almond) butter

1 teaspoon of vanilla

22 ml of olive oil

50 g of cocoa powder

1 pinch of sea salt

1 teaspoon of baking powder

60 g wholemeal flour

50 g walnuts (optional)

Method:

1. Peel the sweet potato, chop into large cubes and boil in water until softened. Let cool for a few minutes and then mash until smooth.

2. In a large bowl, mix the mashed sweet potatoes, maple syrup, peanut butter, vanilla extract and olive oil.

3. Add the cocoa powder, sea salt and baking powder and mix well.

4. Add the flour and mix until dough forms.

5. Transfer the dough to a baking dish lined with parchment paper. Spread the dough and garnish it with the nuts (optional).

6. Bake for 28 to 32 minutes at 176 °C or until the edges appear slightly dry.

7. Remove from the oven and cool in the pan for at least 30 minutes.

8. Store in an airtight container for no more than 3 days.

3. Brownie with applesauce

Ingredients:

125 g of wholemeal flour

5 tablespoons of cocoa powder

¼ of a teaspoon of baking powder

¼ of a teaspoon of baking soda

¼ of a teaspoon of sea salt

4 large tablespoons of applesauce

2 tablespoons of olive oil (or melted coconut oil)

1 tablespoon of maple syrup (or sweet honey)

1 teaspoon of vanilla

1 egg

1 tablespoon of milk of your choice

A little bit of stevia

A few chocolate chips or pieces

Method:

1. Preheat the oven to 175 °C.

2. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.

3. Add the applesauce, oil, syrup, vanilla, egg, milk and stevia.

4. Stir until well blended.

5. Pour the mixture into a baking dish lined with parchment paper.

6. Garnish with chocolate chips (optional).

7. Bake for 15 to 18 minutes or until the tip of a knife comes out clean. 

8. Let it cool and enjoy!

4. Super fudgy healthy brownies

Ingredients:

125 g of dark chocolate (70% - 80% - if you’d prefer milk chocolate, reduce the amount of sugar)

50 g coconut oil, softened at room temperature (but not melted)

3 medium eggs

100 g to 175 g coconut sugar (less if using milk chocolate)

90 g of almond or wholemeal flour

30 g of cocoa powder

1 pinch of salt

Dark chocolate chips (optional)

Method:

1. Preheat the oven to 180 °C.

2. Over a double boiler, melt the dark chocolate and coconut oil. Put to the side.

3. Whisk the eggs and coconut sugar together until it’s foamy and triples in volume. It will take about 5-7 minutes with an electric mixer.

4. Slowly add the melted chocolate while whisking at low speed. Whisk until the chocolate is fully incorporated.

5. Gently fold in the almond powder, cocoa powder and salt into to egg-chocolate mix and mix until smooth.

6. Add the dark chocolate pieces if desired.

7. Bake for 18 to 20 minutes or until a toothpick inserted comes out with only a few moist crumbs (if you like more tender brownies) or for a couple of minutes less for “half-baked” fudgy brownies!

8. Serve these while still hot or once cooled. Store in an airtight container for 3 to 4 days, in a cool, dry place.