Espresso Brownies
These fudgy, high-protein espresso brownies are rich, chocolatey, and energizing! Made with oat flour, protein powder, and real espresso, they’re gluten-free, naturally sweetened, and packed with protein. Perfect for a post-workout snack or a guilt-free dessert!
Ingredients
- ½ cup oat flour
- ½ cup protein powder
- ⅓ cup cocoa powder
- 2 tbsp brewed espresso (or 1 tsp instant espresso powder + 2 tbsp water)
- 2 eggs
- ⅓ cup Maple Syrup
- ¼ cup mashed banana (or Greek yogurt)
- 2 tbsp melted butter
- ½ tsp baking powder
- ½ tsp vanilla extract
- pinch salt
- ⅓ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or lightly grease it.
- In a bowl: whisk together eggs, banana, maple syrup, espresso, butter and vanilla extract.
- Add: oat flour, protein powder, cocoa powder, baking powder, and salt. Stir until smooth. Fold in chocolate chips (optional)
- Pour: batter into the prepared pan and spread evenly.
- Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool completely before slicing.
