Chocolate Protein Brownies for Athletes
Why This Recipe Works for Athletes
These chocolate protein brownies deliver around 15g of protein per serving while satisfying the sweet cravings that often follow long training sessions. Made with black beans, oats, and protein powder, they offer a more balanced macronutrient profile than standard brownies — with steady-release carbohydrates for recovery and protein to support muscle repair. Batch-cook a tray on Sunday and you’ve got snacks covered for the week.
Ingredients
- 1 × 400g tin black beans, drained and rinsed
- 3 large eggs
- 60g chocolate or vanilla protein powder
- 4 tbsp cocoa powder
- 6 tbsp maple syrup or honey
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- 50g dark chocolate chips (optional)
Instructions
- Preheat your oven to 180°C (160°C fan) and line a 20×20cm baking tin with parchment paper.
- Blitz the drained black beans in a food processor until smooth — they become the base of the brownie and you won’t taste them.
- Add the eggs, protein powder, cocoa powder, maple syrup, coconut oil, vanilla extract, baking powder, and salt. Blend again until you have a smooth, thick batter.
- Fold in the dark chocolate chips if using, then pour the batter into your prepared tin and smooth the top.
- Bake for 22–25 minutes until the top is set but the centre still has a very slight wobble — they firm up as they cool. Don’t overbake or they become dry.
- Allow to cool completely in the tin (at least 30 minutes) before slicing into 12 squares.
Nutrition Notes
Each brownie provides approximately 160 kcal, 15g protein, 16g carbohydrate, and 5g fat. The protein content varies depending on your protein powder — whey protein isolate gives the highest yield, but plant-based protein works well too. Eat one or two within 30–60 minutes after training for effective muscle recovery, or as a pre-workout snack 90 minutes before a session.
Prep time: 10 minutes | Bake time: 25 minutes | Servings: 12
