Protein Brownies (Gluten-Free & Keto)

Step 1

Preheat your oven to 350°F

Step 2

Using a hand mixer, mix together your eggs, vanilla extract, brown sugar, peanut butter, maple syrup, and canned pumpkin. If you don’t have an electric mixer, use a whisk and make sure everything is mixed well.

Step 3

In a separate bowl, mix together your dry ingredients. Combine the cocoa powder, chocolate whey protein, sugar, baking powder, and salt, and mix well.

Step 4

Slowly add your dry ingredients into your wet ingredients a little bit at a time while mixing until you have a nice smooth batter.

Step 5

In a small bowl, at your chocolate chips. Microwave for about a minute, or long enough to melt the chocolate. Mine was still slightly chunky, which I was okay with because I like the added texture to the brownies! Add the melted chocolate to your batter and mix it in.

Step 6

Generously spray an 8×8 baking dish with cooking spray and pour your batter in. I sprinkled a little bit of salt on top of the brownies before baking, but that is optional. Add to the oven and bake for 30 minutes.

Step 7

Let cool for about 20-30 minutes to allow the brownies to fully set (they continue cooking once pulled from the oven)

Step 8

Slice into 9 brownies and enjoy! Don’t get too eager and cut the brownies right out of the oven- they need this time to set or they’ll be too soft and fall apart.