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Chocolate Chip Protein Blondies Recipe

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Delicious and nutritious Chocolate Chip Protein Blondies that are vegan, gluten-free friendly, and perfect for a healthy snack or dessert. Made with ground flaxseed as an egg substitute, vegan butter, almond milk, protein powder, and optional sugar-free chocolate chips, these blondies offer a great balance of protein and flavor while being low in sugar. Baked to a golden brown perfection, this recipe yields chewy and moist blondies that satisfy your sweet tooth guilt-free.

Ingredients

Wet Ingredients

  • 2 tbsp ground flaxseed meal (18g)
  • ⅓ cup almond milk or water (90g)
  • ½ cup salted vegan butter, melted and cooled (110g)
  • 1 cup Swerve sugar-free light brown sugar substitute (200g) or regular light brown sugar
  • 1-2 tbsp almond milk (optional, if dough looks very thick or dry)

Dry Ingredients

  • 1 ¼ cup all purpose flour (150g, spooned into the cup and leveled off)
  • ½ cup Vanilla Protein Powder (60g)
  • ¾ tsp baking powder (4g)
  • ½ tsp salt (3g)

Add-ins

  • ½ cup vegan dark chocolate chips or sugar-free chocolate chips like Lily's (60g, optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. Make Flax Egg: In a small bowl, mix together the ground flaxseed meal and almond milk or water. Set aside for 5-10 minutes to thicken, creating a flax “egg” that will bind the ingredients.
  3. Combine Wet Ingredients: In a large bowl, whisk together the melted and cooled vegan butter and sugar substitute until well combined. Stir the thickened flax “egg” mixture into the butter and sugar mixture.
  4. Mix Dry Ingredients: Add the all-purpose flour, vanilla protein powder, baking powder, and salt on top of the wet ingredients. Sift the dry ingredients together with a fork, then gently mix into the wet ingredients until just combined. Fold in the chocolate chips or chunks.
  5. Transfer to Pan: Pour the batter into the prepared baking pan and spread evenly with a spatula. If desired, sprinkle additional chocolate chips or chopped chocolate on top for extra flavor.
  6. Bake: Bake for 28-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking as the blondies will continue to cook while cooling. The edges should turn golden brown and slightly pull away from the pan.
  7. Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out of the pan. Cut into 16 equal squares and enjoy! Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • You can substitute regular light brown sugar for the sugar-free version if preferred; note that this will increase sugar content.
  • Make sure the vegan butter is melted and cooled before mixing to avoid cooking the flax egg prematurely.
  • If the dough feels too thick or dry, add 1-2 tablespoons of almond milk to achieve the right consistency.
  • Use parchment paper with overhang to easily lift the blondies from the pan without breaking.
  • Do not overbake; blondies should be slightly underdone in the center for the best chewy texture.

Find it online: https://recipeplenty.com/chocolate-chip-protein-blondies-recipe/