High-Protein, Low-Calorie Brownie
High-Protein, Low-Calorie Brownie
Ingredients
- 3 egg whites, room temperature
- 1/4 teaspoon lemon juice, or cream of tartar
- 1/4 cup monk fruit sweetener, or sweetener of choice
- 1/4 cup unsweetened cocoa powder
- 1/4 cup protein powder, chocolate or vanilla flavored
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon unsweetened plant-based milk, or milk of choice, such as oat milk
- 1 splash vanilla extract
- 1/4 cup chocolate chips, optional, but recommended
- 1 pinch sea salt, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a small square baking pan (approximately 8x8 inches or a loaf pan for a thicker brownie) with parchment paper, leaving an overhang on the sides to easily lift the brownie out later.
⏱️ 2 min•🌡️ 350
- 2
Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the room temperature egg whites into a clean, dry mixing bowl.
⏱️ 2 min
- 3
Using an electric mixer or whisk, whisk the egg whites on medium-high speed until they become frothy. Add the 1/4 teaspoon of lemon juice (or cream of tartar) and continue whisking until stiff, glossy peaks form. This means when you lift the whisk, the peaks stand firm and do not collapse.
⏱️ 5 min
- 4
In a separate medium bowl, combine the 1/4 cup monk fruit sweetener, 1/4 cup unsweetened cocoa powder, 1/4 cup protein powder, 1/2 teaspoon baking powder, and a pinch of salt. Whisk these dry ingredients together thoroughly to ensure no lumps.
⏱️ 3 min
- 5
Gently fold half of the dry ingredient mixture into the whisked egg whites using a spatula. Use a light hand to preserve the air in the egg whites.
⏱️ 1 min
- 6
Add the remaining half of the dry ingredients to the mixture and continue to fold gently until just combined. Be careful not to overmix, as this will deflate the egg whites.
⏱️ 1 min
- 7
Pour in 1-2 tablespoons of unsweetened plant-based milk and a splash of vanilla extract. Fold until these liquid ingredients are just incorporated into the batter.
⏱️ 1 min
- 8
If using, gently fold in the 1/4 cup of chocolate chips into the brownie batter.
⏱️ 1 min
- 9
Pour the prepared batter into the lined baking pan. Smooth the top with a spatula. If desired, sprinkle a few extra chocolate chips on top for a nice finish.
⏱️ 1 min
- 10
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The brownie should be set and slightly firm to the touch.
⏱️ 20 min•🌡️ 350
- 11
Remove the brownie from the oven and immediately sprinkle with a pinch of sea salt. Let it cool in the pan for at least 10-15 minutes before carefully lifting it out using the parchment paper overhang.
⏱️ 2 min
- 12
Once cooled slightly, cut the brownie into 4 equal squares and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein, Low-Calorie Brownie
- 3 egg whites, room temperature
- 1/4 teaspoon lemon juice, or cream of tartar
- 1/4 cup monk fruit sweetener, or sweetener of choice
- 1/4 cup unsweetened cocoa powder
- 1/4 cup protein powder, chocolate or vanilla flavored
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon unsweetened plant-based milk, or milk of choice, such as oat milk
- 1 splash vanilla extract
- 1/4 cup chocolate chips, optional, but recommended
- 1 pinch sea salt, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a small square baking pan (approximately 8x8 inches or a loaf pan for a thicker brownie) with parchment paper, leaving an overhang on the sides to easily lift the brownie out later.
⏱️ 2 min•🌡️ 350 - 2
Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the room temperature egg whites into a clean, dry mixing bowl.
⏱️ 2 min - 3
Using an electric mixer or whisk, whisk the egg whites on medium-high speed until they become frothy. Add the 1/4 teaspoon of lemon juice (or cream of tartar) and continue whisking until stiff, glossy peaks form. This means when you lift the whisk, the peaks stand firm and do not collapse.
⏱️ 5 min - 4
In a separate medium bowl, combine the 1/4 cup monk fruit sweetener, 1/4 cup unsweetened cocoa powder, 1/4 cup protein powder, 1/2 teaspoon baking powder, and a pinch of salt. Whisk these dry ingredients together thoroughly to ensure no lumps.
⏱️ 3 min - 5
Gently fold half of the dry ingredient mixture into the whisked egg whites using a spatula. Use a light hand to preserve the air in the egg whites.
⏱️ 1 min - 6
Add the remaining half of the dry ingredients to the mixture and continue to fold gently until just combined. Be careful not to overmix, as this will deflate the egg whites.
⏱️ 1 min - 7
Pour in 1-2 tablespoons of unsweetened plant-based milk and a splash of vanilla extract. Fold until these liquid ingredients are just incorporated into the batter.
⏱️ 1 min - 8
If using, gently fold in the 1/4 cup of chocolate chips into the brownie batter.
⏱️ 1 min - 9
Pour the prepared batter into the lined baking pan. Smooth the top with a spatula. If desired, sprinkle a few extra chocolate chips on top for a nice finish.
⏱️ 1 min - 10
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The brownie should be set and slightly firm to the touch.
⏱️ 20 min•🌡️ 350 - 11
Remove the brownie from the oven and immediately sprinkle with a pinch of sea salt. Let it cool in the pan for at least 10-15 minutes before carefully lifting it out using the parchment paper overhang.
⏱️ 2 min - 12
Once cooled slightly, cut the brownie into 4 equal squares and serve.
⏱️ 1 min