Fudgy Gluten-Free Vegan Protein Brownies

These Fudgy Gluten-Free Vegan Protein Brownies are the ultimate healthy treat for chocolate lovers. They're packed full of protein and are made with clean and simple ingredients. This recipe is vegan, gluten-free, oil-free, and refined sugar-free!

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These Gluten-Free Vegan Protein Brownies are the perfect high-protein treat for chocolate lovers. They're made with clean and simple ingredients, and they have the perfect fudgy texture. These delicious brownies contain 14 grams of protein per serving!

Brownies are one of my favorite treats to make. My favorite protein powder is PlantFusion Complete Lean Chocolate Brownie. Therefore what could be better than combining these two to create the perfect protein brownie recipe?

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Vegan Protein Brownie Ingredients:

These healthy protein brownies are great because you probably already have most of the ingredients on hand. These brownies are made with simple, clean, and healthy ingredients, yet are the perfect delicious fudgy brownies to eat as a healthy snack!

Dry Ingredients:

• PlantFusion Chocolate Brownie Complete Lean Protein Powder - This is my favorite chocolate protein powder. It's super smooth and creamy and does not have a gritty texture like most other plant-based protein powders. I love the complete lean line for many reasons. It curbs hunger due to the 21g of a unique protein called EcoLean™ that is sourced from a particular variety of yellow peas in Europe and was shown in scientific testing to curb hunger 35% better than whey. It supports Blood Sugar thanks to the 9g of prebiotic fiber combined with chromium and banaba leaf, which assist in the breakdown of sugars and carbohydrates, making this a great protein powder for diabetics. And last, but certainly not least, it is easy to digest because it is fortified with digestive enzymes and it is free of major allergens. I love using the chocolate brownie flavor for these vegan protein brownies because it has such a rich chocolate flavor. As always my code: "NATURALVEGAN" gets you 25% off your purchase at PlantFusion!
• Oat Flour - I love using oat flour in gluten-free baking. It fluffs up like whole wheat flour and all-purpose flour, but it's gluten-free and packed full of protein and fiber! It's perfect for these gluten-free brownies.
• Cacao Powder - You can use either cacao powder or cocoa powder. They will both work exactly the same. I always use cacao powder rather than cocoa powder because it is less processed and contains antioxidants!
• Baking Soda - I chose to use baking soda rather than baking powder because baking soda will create a super fudgy brownie rather than a brownie with a cake-like texture.
• Almonds - I prefer using almonds rather than almond flour because they contain more natural oils. If you don't have a high-speed blender, check out the substitution section to see how to use almond butter instead.
• Medjool Dates - I love making date sweetened desserts because dates are full of fiber and minerals.
• Sea Salt - I don't think any brownie recipe is complete without a touch of sea salt.

Wet Ingredients:

• Soy Milk - Any plant milk will work. I prefer using soy milk because it contains more protein and healthy fats which helps to make desserts richer. If you want a lower-calorie version, use almond milk.
• Vanilla Extract - I always recommend using Mexican vanilla. It has a much stronger vanilla flavor that instantly elevates any recipe!
• Apple Cider Vinegar - This helps to activate the baking soda and give these delicious brownies a little bit of height. 

Chocolate Frosting:

• Vegan Dark Chocolate Chips - Any chocolate chips of choice will work. I like to use naturally sweetened dark chocolate chips made with just cocoa powder and a natural sweetener because they are much healthier.
• Raw Cashew Butter - This is what gives this frosting the perfect creamy and spreadable texture.
• Pure Maple Syrup (optional) - If your chocolate chips are unsweetened, you may want to add a teaspoon or two of maple syrup or any natural sweetener.

See the recipe card for quantities.

How To Make These Vegan Protein Brownies:

This healthy brownie recipe is the perfect easy high-protein treat. It only takes a few simple steps and is very forgiving.

1. Begin by combining the pitted dates, almonds, soy milk, apple cider vinegar, and ground flaxseed together in the blender. Blend on high until the mixture is silky smooth and there are no chunks of dates or almonds. Preheat the oven to 350.

2. Add the oat flour, cacao powder, baking soda, and sea salt to a large mixing bowl and mix until combined. Pour in the blender mixture and mix until the batter is smooth.

3. Pour the mixture into a prepared square baking dish (you can either use parchment paper or a little oil). Place in the oven to bake for 40-45 minutes.

4. Once the brownies are done, remove them from the heat and allow them to cool completely. These brownies are best served cold. I recommend covering them and placing them in the fridge to chill for about 2 hours.

5. Once the brownies have chilled completely, make the chocolate frosting. Melt the chocolate in a small bowl either in the microwave or with a double boiler. Add the cashew butter and maple syrup (if needed) and mix until smooth. allow to chill in the fridge for 5-10 minutes or until it resembles a ganache. Spread on top of the protein brownies. Cut into squares and enjoy!

Hint: Since the blender mixture contains ground flaxseed, it's best not to let it sit for a long time. The flax will soak up the fluids and the mixture will become eggy.

Vegan Protein Brownie Substitutions:

These vegan protein brownies are great because there's a variety of substitutions that can be made if needed.

• Peanut Butter - Cashew butter can be quite expensive, therefore if you want to make a more affordable version of this recipe, you can use peanut butter (or almond butter) in place of the cashew butter as a 1:1 substitute.
• Protein Powder - There are plenty of vegan protein powders that can be used in this vegan protein brownie recipe. I love using the PlantFusion chocolate brownie flavor, but their chocolate protein powder, vanilla protein powder, and even their unflavored protein powder will all work great! 
• Almonds - If you don't have a powerful blender, you may be wondering if you can make this recipe with almond butter or almond flour. I have not tested either, but I assume they could work. If you use almond butter, I recommend using about ½ cup, and if you use almond flour I recommend ¾ cup. If you try this, please let me know how it turned out in the comments!

High Protein Brownies Variations:

There are plenty of fun variations that can be made to this vegan protein brownie recipe whenever you want to mix it up.

• Double Chocolate - You can add a handful of mini chocolate chips to the batter to create a gooey chocolate mixture. You can also add an extra tablespoon of cocoa powder for a darker chocolate flavor.
• Chocolate Caramel - You can use PlantFusion's Chocolate Caramel Complete Meal Protein Powder and add dollops of my 2-Ingredient Vegan Caramel to the brownie batter in the baking dish for a rich and delicious brownie.

Make sure to check out my Date Sweetened Brownies to make this brownie recipe into regular brownies or my Vegan Mint Chocolate Chip Brownies for a flavorful variation.

What You Will Need To Make These Protein Brownies

Equipment can have a big impact on how a recipe turns out. Here's what I recommend using to make these homemade protein brownies.

• Blender - You will need a blender to make these vegan protein brownies. I recommended a high-speed blender, however, any blender will work. If you use a small blender like a Nutrtibullet, you will have to divide the mixture in half.
• Mixing Bowls - You will need a large mixing bowl to make the batter and a small microwave-safe bowl to melt the chocolate.
• Baking Dish - You will need a square brownie pan to make this recipe.
• Airtight Container - You will need an airtight container to store the leftover brownies (if there are any that is). 

As always you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store Vegan Protein Brownies:

Storing these vegan protein brownies can be a bit tricky. Since the chocolate frosting is made with real chocolate, it hardens more than the rest of the brownie. Therefore I do not recommend storing these brownies in the freezer.

Instead, I recommend using an airtight container in the fridge. The frosting will be more firm, but it will still be delicious. If stored properly they will keep for a full week.

These vegan protein brownies can also be kept out at room temperature overnight in an airtight container, however, I wouldn't recommend keeping them out for any longer after that.

Frequently Asked Questions:

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If you try this Gluten-Free Vegan Protein Brownie recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Fudgy Gluten-Free Vegan Protein Brownies

These Fudgy Gluten-Free Vegan Protein Brownies are the ultimate healthy treat for chocolate lovers. They're packed full of protein and are made with clean and simple ingredients. This recipe is vegan, gluten-free, oil-free, and refined sugar-free!

5 from 24 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 9 people

Calories 344 kcal

Equipment

• 1 High speed blender
• 1 Mixing bowls
• 1 brownie pan

Ingredients

  

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Wet Ingredients:

• 2 cups unsweetened soy milk or any plant-based milk
• 2 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Dry Ingrredients:

• ⅔ cup cacao powder
• 1 cup medjool dates
• 1 cup raw almonds
• ¾ cup oat flour
• 3 tablespoon ground flaxseed
• 2 scoops PlantFusion Chocolate Brownie Complete Lean "NATURALVEGAN" for 25% off!
• 1 teaspoon baking soda
• 1 pinch sea salt

Chocolate Frosting:

• ½ cup plant based chocolate chips
• ¼ cup raw cashew butter
• 3 tablespoon maple syrup Use only if chocolate chips are unsweetened

Instructions

 

• Begin by combining the pitted dates, almonds, soy milk, apple cider vinegar, and ground flaxseed together in the blender. Blend on high until the mixture is silky smooth, and there are no chunks of dates or almonds. Preheat the oven to 350.
• Add the oat flour, cacao powder, protein powder, baking soda, and sea salt to a large mixing bowl and mix until combined. Pour in the blender mixture into the large bowl and mix until the batter is smooth.
• Pour the mixture into a prepared square baking dish (you can either use parchment paper or a little oil). Place in the oven to bake for 40-45 minutes.
• Once the brownies are done, remove them from the heat and allow them to cool completely. These brownies are best served cold, I recommend covering them and placing them in the fridge to chill for about 2 hours.
• Once the brownies have chilled completely, make the chocolate frosting. Melt the chocolate chips in a small bowl either in the microwave or with a double boiler. Add the cashew butter and maple syrup (if needed) and mix until smooth. allow to chill in the fridge for 5-10 minutes or until it resembles a ganache. Spread on top of the protein brownies. Cut into squares and enjoy!

Notes

Since the blender mixture contains ground flaxseed, it's best not to let it sit for a long time. The flax will soak up the fluids and the mixture will become eggy.

Nutrition

Serving: 1brownieCalories: 344kcalCarbohydrates: 38.3gProtein: 13.7gFat: 14.4gSaturated Fat: 1.7gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 0.4gSodium: 243.1mgPotassium: 395.5mgFiber: 10.2gSugar: 15.9gVitamin A: 2.9IUVitamin C: 6.5mgCalcium: 14.9mgIron: 12.5mg

Keyword brownies, high protein vegan recipe, Plantfusion, protein brownies

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Food Safety:

• Wash hands before handeling food
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds

See more guidelines at USDA.gov.

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