Peanut Butter Dark Chocolate Fudge Protein Brownies
These super fudgy protein brownies are exploding with dark chocolate, peanut butter, cinnamon, amaretto, and walnuts! They’re made with low carb almond flour and naturally sweetened with monk fruit and banana—NO refined sugars or butter needed!
Servings Prep Time
16brownies 15minutes
Cook Time Passive Time
15minutes 5minutes
Servings Prep Time
16brownies 15minutes
Cook Time Passive Time
15minutes 5minutes
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Add dry ingredients (powders) to bowl. Mix well. Add wet ingredients to separate bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in chopped walnuts, dark chocolate chips.
  3. Grease an 8×8 square baking pan with olive oil, or line with parchment paper. Pour batter onto pan.
  4. Add drops of peanut butter on top of batter. Use as much as you wish. Swirl around with a butter knife, until marble formations combine with the chocolate batter. Add more chocolate chips on top if desired.
  5. Bake in oven for about 11-14 min, until center surface is set, or toothpick inserted into the center comes with no wet batter, some crumbs ok.
  6. Remove from oven. Let cool for about 5 minutes.
  7. Slice into 16 equal-sized, square bars. Enjoy immediately! Store in an airtight container in the fridge, best if consumed within 3 days.
Recipe Notes

-You can sub in 1/2 cup applesauce for the large banana.

–Don’t overmix the batter!  This will give you dry, tough brownies!  Just mix the dry into the wet ingredients until everything becomes incorporated, then fold in the walnuts and chocolate chips.

-Check the brownies at about the 11 minute mark.  Shake the pan around and see if the batter jiggles.  If there is still a bit of a jiggle, and slightly wet in the center, give it just a bit more time—let it bake for about 1 more minute, and check it again.  The sweet spot is to remove it from the oven when there is almost no jiggle when you shake the pan, and the center surface appears set.  Use a toothpick down the center, if you’re still not sure.

-The toothpick test: Insert a toothpick down the center of the batter—For a fudgy brownie, the toothpick should come out with no wet batter, but some crumbs would be OK.  If the toothpick comes out very clean, you’ve overbaked your brownies and they’ll be too dry!  After a couple of tries, you’ll get the feel for it, and you’ll know exactly when.

–Better to slightly under-bake, than to over-bake!  Remember, the brownies will still continue to bake even when taken out of the oven.

-After taking them out of the oven, let the brownies rest for about 5 minutes before slicing into them!  This will help them solidify a bit, and give you cleaner slices.

-Store them in an airtight container in the fridge.  Best if consumed within 3 days.  Eat them straight out of the fridge, or warm them up in the microwave!

Did you try this recipe?  How did it turn out for you?  Any questions about my method?  I would love to hear from you!  Sound off in the comments section below or use the social media links above or throughout the blog.  Thanks guys!!