These rich and chocolaty Mint Protein Brownies are an irresistibly decadent treat. Perfect as a snack and guaranteed to hit the spot!
Every Christmas season, my mother-in-law makes a batch of the best mint brownies ever. They remind me of Andes Chocolate Mints. They seriously melt in your mouth, and it’s darn near impossible to only have one. I inevitably eat at least three, and while I might feel a little icky afterward, it’s totally worth it.
The truth is, I’m a bit of a brownie addict. And honestly, I blame my kids. They’re always begging me to make a batch. I mean, how could I say no? I’ll even stoop so low as to reach for a *gasp* box of brownie mix! Betty Crocker knows her stuff. Still, I know we can’t indulge like that all the time, which is why I created this mint protein brownie recipe.
These brownies are practically sugar-free and completely gluten-free, but you’d never know it from the taste. The magic lies in a few key ingredients. First, I use sugar-free dark chocolate, so you get all the decadence without the sugar overload. And we can’t forget the mint extract, which pairs beautifully with dark chocolate.
These protein brownies deliver everything I want in a dessert—rich flavor, minty freshness, and a fudginess that’s hard to resist. They’re indulgent enough to satisfy my sweet tooth, but light enough to enjoy one (or two) without any guilt. Once you try them, they might just earn a permanent spot in your dessert rotation. Don’t worry—I won’t tell Betty Crocker.
Are These Mint Protein Brownies Healthy?
Compared to your standard brownie, absolutely! These are much lower in calories and fat compared to traditional recipes. Instead of sugar, this recipe uses erythritol, which keeps things sweet without spiking your blood sugar. Also, along with the eggs, the plant-based protein powder adds an extra protein boost, so they make a great midday snack as well. Even better, they’re gluten-free!
The Perfect Fudgy Texture
Protein powder has a tendency to dry out baked goods, but the beauty of this recipe is how we sidestep that issue with ingredients like coconut oil, eggs, and almond milk. Coconut oil provides just the right amount of fat to keep the brownies moist, while almond milk smooths the batter. The eggs not only act as a binder, but also contribute to the structure and richness, both of which are essential when baking with protein powder. Together, these ingredients work to prevent the dryness that’s all too common in healthier desserts made with protein powder.
When baking with protein powder, there are a few extra tricks to ensure success. It’s crucial to bake at a slightly lower temperature and for a shorter time than traditional recipes, as protein powder can easily lead to overbaking. And trust me, that’s the fastest way to end up with dry, crumbly brownies. So, follow the measurements and baking instructions to a tee—after all, baking is practically a science!
How to Make Ahead and Store
Once cooled, the brownies can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. For longer storage, wrap the brownies individually (to avoid sticking) and freeze them for up to 3 months.
Serving Suggestions
These brownies are delightful on their own, but for an extra treat, serve them warm with a dollop of Strawberry Whipped Cream. Want to keep it low-carb but extra decadent? Slather on some of this Keto Chocolate Frosting. And if you’re hosting friends, serve some Vegan Hot Chocolate or something fancy like an Espresso Martini! Bear in mind that the whipped cream and drinks do contain sugar.
Ingredients
- 7 tablespoons coconut oil melted and divided
- 6 tablespoons erythritol sweetener (I used Swerve)
- 1 large egg at room temperature
- 2 egg yolks at room temperature
- 1/2 teaspoon mint extract (optional)
- 5 ounces sugar-free dark chocolate roughly chopped and divided
- 1/4 cup plant-based chocolate protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons unsweetened vanilla almond milk
Instructions
- Preheat your oven to 350℉ and line an 8×8-inch pan with parchment paper, leaving some hanging over the sides to use as a handle. This will make getting the brownies out of the pan easier.
- In a medium bowl, using an electric hand mixer, beat together 5 tablespoons of the coconut oil, reserving the rest for later, along with the erythritol, egg, egg yolks, and mint extract for 1 minute. The mixture should turn a pale yellow.
- Place 4 ounces of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 tablespoons of melted oil. Cook on half power, using 30-second intervals, and stirring between each interval, until the chocolate is smooth and melted.
- While beating, pour the melted chocolate into the egg mixture until thick and well combined.
- Add the protein powder, baking soda, and salt, and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.
- Finely chop the remaining 1 ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.
- Spread the batter evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT overbake!
- Let cool in the pan for 20 minutes, and then gently use the parchment paper to lift the brownies onto a wire rack to cool COMPLETELY.
- Once cooled, slice and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment