High-Protein Pecan Pie Brownies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup Chocolate Protein Powder (Whey/Casein blend works best)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup non-fat Greek yogurt
- 2 large eggs
- 1/4 cup pure maple syrup (or sugar-free alternative)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup raw pecans, roughly chopped
- 2 tablespoons honey or agave nectar (for the topping)
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with a non-stick cooking spray to ensure the brownies are easy to remove after baking.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.
- Add the protein powder, cocoa powder, almond flour, and salt to the wet mixture. Use a spatula to fold the dry ingredients in gently. Be careful not to overmix, as this can make the protein brownies too tough or rubbery.
- In a small separate bowl, toss the chopped pecans with the honey (or agave) and melted butter. Stir until all the pecan pieces are evenly coated with the sticky glaze.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Evenly spread the pecan mixture over the top of the batter. Place the pan in the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and let the brownies cool completely in the pan. This step is crucial for high-protein bakes, as they firm up as they cool. Once cool, lift the parchment paper out and slice into 12 even squares.