PB Protein Brownies

PB Protein Brownies

Health Rating
Prep Cook Ready in Servings
20 min 25 min 45 min 10


1 can (15oz) Chickpeas, canned, drained (drained and rinsed, for batter)
2 tbsp Cocoa powder, unsweetened (for batter)
1/4 cup Coconut sugar (for batter)
171 gm Dark chocolate (chopped, for batter)
40 ml Egg white (2 Tbsp., for topping)
2 medium egg Egg (for batter)
1/2 cup Greek yogurt, plain, fat-free (for topping)
1 tsp Honey (for topping)
2 tbsp Peanut butter, natural (fat-reduced, for batter)
2 tbsp Peanut butter, natural (fat-reduced, for topping)
1/2 pinch Salt (for batter)
2 tsp Vanilla extract, pure (for topping)
2 tsp Vanilla extract, pure (for batter)
1 scoop Whey protein powder, unflavoured (unflavored, for topping)
1 scoop Whey protein powder, unflavoured (unflavored, for batter)


Preheat the oven to 350°F. Grease an 8” x 8” baking pan with coconut oil.
Add garbanzo beans, eggs, cocoa powder, 2 Tbsp. peanut butter, coconut sugar, salt, and 1 scoop unflavored whey to a blender or food processor. Mix until smooth.
Melt semisweet chocolate, either using a double boiler on the stove or the microwave. Stirring the whole time, slowly pour the chocolate into the brownie batter. Spread evenly in the prepared square pan, and set aside.
Mix together all topping ingredients. Pour over into the pan, and with the tip of a knife, gently drag through the mixture to create brownie batter swirls.
Bake for 20–25 minutes. The topping will set, and the edges turn golden brown.
After a couple minutes, cut the brownie into 10 bars, and leave to cool on a wire rack. Store in an airtight container.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 113
Calories from saturated fat 46
Total Fat 12.6 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.4 g
Cholesterol 36 mg
Sodium 134 mg
Potassium 262 mg
Total Carbohydrate 26.2 g
Dietary Fiber 5.6 g
Sugars 12.3 g
Protein 13.5 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 0.3

Energy sources

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