It’s not often that you hear “brownies” and “healthy” in the same sentence. But if they tasted as good as a regular brownie, wouldn’t you rather enjoy a gluten free brownie that was at least a little healthy? And all things being equal, wouldn’t you rather be munching on gluten free protein brownies?
Lucky for you, these gluten free protein brownies are everything you’ve ever wanted in a fudgy, chewy chocolate brownie, but they’re gluten free and made with plant-based protein — that’s a lot to love!
And to make it even easier to get from point A (wanting a brownie) to point B (enjoying a brownie), this recipe is a simple one bowl recipe. Less fuss and more brownie!
Again with the brownie points … pun intended!
I have a few other gluten free brownie recipes that I bake when I’m in a brownie mood, and they’re all delicious in their own right (just search “brownie” in the search bar at the top of any page on gfJules.com). Everything from Gluten Free Chocolate Chip Cookie Dough Brownies to Gluten Free Zucchini Brownies! But today, this recipe is my new favorite. Probably because it checks off all the best brownie boxes AND I can have two (or more) without feeling (too) guilty.
Gluten Free Protein
This is no black bean brownie recipe. Nope. It’s a real brownie recipe made with real brownie ingredients but with added protein. No kid will turn up their nose at these chewy nuggets of chocolate heaven.
To get the most fudgy chocolate flavor, I didn’t even use cocoa powder — I went all in with 100% cacao PLUS semi-sweet allergen-free baking chocolate chips. These gluten free protein brownies are the real deal.
You may be wondering where the protein comes from if I’m not using beans in these brownies. Good question! It’s vegan, gluten free protein powder!
If you haven’t heard about the plant-based protein I used in this recipe, take a minute to look into OWYN (Only What You Need)*. I have used their products in a lot of my recipes because it actually TASTES good and it boasts some impressive nutritional benefits.
Each drink contains 20 grams of plant based protein, amino acids, fiber, Omega-3s and even greens like spinach, kale and broccoli. All OWYN products are also all certified gluten free, vegan, non-GMO and even low-FODMAP. The OWYN Cold Brew I’ve used in this recipe also has 113mg caffeine from Peruvian coffee. To avoid the caffeine, feel free to use Dark Chocolate OWYN — or just use chocolate milk.
Health Benefits of Coffee
I’ve been reading a lot about the brain health benefits of coffee lately, and it seems that most research on the subject has determined that there are some protective components of coffee that seem to ward off cognitive decline (I’ll take all that I can get!).
From helping to prevent mild cognitive impairment, Alzheimer’s and even Parkinson’s Disease to just boosting brain function in general, there are lots of reasons to find more ways to enjoy coffee in your day.
Cold brew coffee is a bit different from your typical brew in that the roasted coffee beans (remember those health benefits!) are steeped for anywhere from 2 hours to 24 hours before drinking.
No water is added to the coffee to water it down, but the flavor is much more smooth, full bodied and robust, without the acidity that many of us find troubles our sensitive stomachs.
Health Benefits of Cacao
Add to the health benefits of coffee the health benefits of 100% cacao, and you might just convince yourself to start eating these brownies for breakfast. No judgment.
Using this high percentage of cacao lowers both the fat and sugar content of the chocolate and offers more health attributes from its naturally occurring flavanols — compounds which have cell-protecting, free radical-fighting antioxidant properties. These flavanols can actually lower blood pressure, improve blood flow, reduce risk of stroke in women, and lower bad LDL cholesterol while raising good HDL cholesterol.
All in all, these brownies pack a lot more healthy than you might imagine!
Ingredient Substitution Questions
If you can’t get your hands on any coffee-based gluten-free protein but I’ve piqued your interest with this recipe, brew a cup of coffee and use it instead.
And because I always get the inevitable “do I have to use coffee in this brownie recipe?” question, the answer is no! Coffee enhances the chocolate flavor, but you can simply skip it and use your favorite chocolate milk instead. But trust me, these brownies DO NOT TASTE LIKE COFFEE. The coffee simply complements and brings out the rich chocolate flavor — it’s magic!
You should use my award-winning gfJules Gluten Free All Purpose Flour for best results, since all gluten free flour blends are really so different. This recipe was developed using that blend, and you’ll love that there’s no grit or aftertaste with my flour, allowing the chocolate to be the star of this brownie show. Here’s more about different gluten free flour blends if you’re looking for info.
Gluten Free Protein Brownie How-To
And to get that classic brownie “crust” on top, add the sugar to the melted chocolate and butter when it’s hot — it really makes a difference!
This one bowl (or more accurately here, one pot) Gluten Free Protein Brownies recipe not only makes a brownie you can feel better about, but it makes it easy!
I make this recipe on the stovetop with a homemade double-boiler of two similarly-sized pots, the bottom one with about 1 inch of water. The boiling water heats the butter and chocolate without burning it with direct flame. It makes the recipe nearly fool-proof!
Then whisk in the gfJules Flour and stir until smooth.
Voila, the perfect gluten free protein brownies!
Don’t forget to line your pan with oiled foil or parchment for easy removal and cutting.
Hope you love these brownies as much as we do!
Gluten Free Protein Brownies
These gluten free protein brownies are everything you've ever wanted in a fudgy, chewy chocolate brownie, but they're gluten free and made with plant-based protein -- that's a lot to love!
Ingredients
- 2 ounces unsweetened chocolate (non-dairy = two 100% cacao baking squares -- Ghirardelli or Baker's Unsweetened)
- 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
- 8 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 3/4 cup granulated cane sugar
- 1/4 cup brown sugar or coconut palm sugar, lightly packed
- 2 tsp. pure vanilla extract
- 2 large eggs or egg substitute of choice (see Vegan Egg Substitutions Post for suggested substitutions)
- 1/4 cup OWYN Cold Brew (or may use brewed black coffee or chocolate milk)
- 2/3 cup (90 grams) gfJules™ All Purpose Gluten Free Flour
- 1/2 teaspoon salt
Instructions
Preheat oven to 350ºF (static).
Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
Add sugars and stir while the mixture is hot.
Add vanilla, eggs and OWYN or coffee, stirring to integrate.
Whisk in gfJules Flour and salt, continuing to stir until all lumps are smooth.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
(As a rule, brownies are much better on the un-done side, as opposed to the overdone side.)
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil.
Completely cool brownies on a wire rack. Cut into squares with a clean plastic knife or pizza cutter and serve.
Yield: approximately 16–20 brownies, depending on size cut.
Notes
A plastic knife or pizza cutter are the best ways to cut brownies neatly!
Feel also free to comment with tips or to share any successful substitutions you made.
Your new favorite dessert or perhaps even breakfast! I won’t tell!
Pin for later!
**I’ve partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. Some links to products may be affiliate links. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!
Thank you for this I have recently discovered Owyn Dark Chocolate protein drinks and want to do more with them!
Is there a way to cut down the sugar and caffeine and still have them turn out?
Thank you!
Hi Amy, you could always switch to unrefined coconut palm sugar or another alternative like that. As for the caffeine, you can opt for chocolate milk (as specified in the recipe) or choose another chocolate OWYN flavor if you’re sticking with OWYN. I hope that helps!
~jules
Can Stevia/sugar blend be used in any of your cake, cookie recipes?
I’ve been making your sandwich bread recipe at least once a week and love it. I changed the liquid that I add. Lime sparkling water and beer have been my favorites so far.
Hi Mary, yes Baking Stevia will work. It’s blown to be the same volume as regular sugar, so use the 1:1 “baking” variety for best results. So glad to hear you’re loving my sandwich bread recipe and putting it to good use!!!
~jules
I love that these brownies are higher in protein and only use one bowl to make.
Thanks, Chrystal! Double bonus!
~jules
On my goodness yes!!! So delicious!
They were gone in a flash, Cindy!
~jules