Vegan protein brownie uses weighed banana, plant-based protein powder, cocoa, peanut butter, ground oats, and plant milk for a small baked dessert. Metric measurements keep this compact mixture more consistent than approximate spoon conversions. Mash the banana smoothly before combining. Jump to the recipe card for the original quantities.
Ingredients for Vegan Protein Brownie
- 30g vegan protein powder
- 134g banana
- 12g cocoa powder
- 10g peanut butter
- 10g ground oats
- 35ml plant-based milk
- 8g vanilla sugar
- ¼ tsp baking powder
Weigh the main ingredients
The recipe lists grams for protein powder, banana, cocoa, peanut butter, ground oats, and vanilla sugar, plus milliliters for plant milk. Use a kitchen scale and an appropriate liquid measure rather than converting every small amount into a loosely filled cup. A few extra spoonfuls can noticeably change a batch this size.
Measure the banana flesh used in the batter rather than including its peel. A ripe banana mashes more smoothly than a hard green one and supplies a different sweetness. Remove tough stringy pieces if needed and mash before adding powders so dry ingredients do not hide around large lumps.
Choose plant-based products
Use a vegan protein powder and plant milk, checking the labels rather than relying on a flavor name alone. Peanut butter and chocolate-flavored products can contain additional ingredients. The recipe’s plant-based description depends on the actual products selected, not just on the absence of an egg in the method.
Ground oats provide part of the dry structure. Cocoa and protein powder should be free of large lumps, while baking powder is measured separately from vanilla sugar. Baking soda is not the listed leavener. Stir separated peanut butter before weighing so the portion contains both oil and solids evenly.
How to Bake a Vegan Protein Brownie
- Preheat your oven to 180°C (350°F). Grease a small baking dish or line it with parchment paper.
- In a mixing bowl, mash the banana until smooth.
- Add the vegan protein powder, cocoa powder, peanut butter, ground oats, plant-based milk, vanilla sugar, and baking powder to the mashed banana. Mix until well combined.
- Pour the brownie mixture into the prepared baking dish and spread evenly.
- Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool, then cut into squares and enjoy!
Mixing and Small-Batch Baking Tips
Combine the mashed banana with the peanut butter and plant milk, then work in the measured dry ingredients as directed. Scrape the bottom of the bowl where cocoa can collect. The mixture should be uniform before it enters the dish, without needing prolonged beating.
Protein powder type affects moisture and flavor. A strongly sweetened or flavored powder can dominate the banana and cocoa, while a highly absorbent one can make the batter thicker. Do not assume an equal weight of every powder produces an identical brownie, and avoid claiming a tested nutritional result from the product name.
Use the small baking dish described in the method. An oversized pan spreads this compact batch too thinly, while a very narrow deep dish takes longer to heat through. The source does not establish an exact pan dimension, so check depth and doneness rather than forcing the mixture into an arbitrary large tray.
Preheat to 180°C, approximately 350°F, and check near fifteen minutes. A toothpick should emerge without raw batter; a moist baked crumb is different from a wet smear. Baking time depends on dish material and mixture depth. Cool before lifting or cutting so the structure has time to settle.
Serving and Related Chocolate Recipes
Serve the cooled brownie in portions appropriate to the actual dish. The recipe does not provide a guaranteed bar count or a measured protein amount per serving. A small batch can be divided differently depending on how you serve it, so keep any nutritional calculation tied to your real ingredients and portion sizes.
For another baked chocolate formula, see chocolate protein brownies, checking its ingredient choices separately. For a no-bake date-and-nut version, try cosmic brownie bites. These have different binders and should not be merged into one batter.
Preparing Ahead and Storage
Weigh dry ingredients ahead if useful, keeping them covered and dry. Mash banana near mixing and bake after the wet and dry ingredients are combined. A long counter rest is not part of this method and can change how the baking powder behaves.
Store the cooled brownie covered in the refrigerator for longer keeping, following ingredient guidance. Warm only the portion needed if you prefer it less firm. Protect cut surfaces from drying, and check freshness rather than assuming a vegan dessert automatically has a long room-temperature life.
Frequently Asked Questions
Can I measure the powder with any scoop?
Use the listed gram weight. Scoop sizes and powder density vary, so an included scoop is not a universal measurement.
Does the recipe need an egg?
No egg is listed. Adding one would change both the formula and its plant-based description.
Why is the brownie dry?
An absorbent powder, inaccurate weights, a shallow dish, or overbaking can contribute. Check those details before changing several ingredients.
Vegan Protein Brownie Recipe Card
Vegan Protein Brownies
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a small baking dish or line it with parchment paper.
- In a mixing bowl, mash the banana until smooth.
- Add the vegan protein powder, cocoa powder, peanut butter, ground oats, plant-based milk, vanilla sugar, and baking powder to the mashed banana. Mix until well combined.
- Pour the brownie mixture into the prepared baking dish and spread evenly.
- Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool, then cut into squares and enjoy!