Chocolate Mint Protein Brownies

These Chocolate Mint Protein Brownies feature fudgy brownies with a refreshing mint twist. Perfect for a healthy breakfast, it’s a simple recipe that blends rich chocolate and cool mint into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

These chocolate mint protein brownies are a nutritious, healthy breakfast idea that transforms fudgy brownies with a refreshing mint twist into a delightful treat, perfect for a satisfying morning. Easy to make and packed with protein, antioxidants, and natural goodness, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy plain—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Thoroughly: Ensures even texture.
• Use Room-Temp Eggs: Helps batter blend smoothly.
• Avoid Overbaking: Keeps brownies fudgy.
• Cool Completely: Prevents crumbling when cutting.
• Check Doneness: Edges should be set, center slightly soft.
• Line Pan: Eases removal and cleanup.
• Add Mint Last: Prevents overpowering flavor.
• Adjust Sweetness: Taste and tweak honey to preference.
• Rest Batter: Allows flavors to meld.
• Use Quality Cocoa: Enhances chocolate flavor.

Yield: 12 brownies

Chocolate Mint Protein Brownies

Print

Fudgy chocolate mint brownies, healthy breakfast.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• ¼ cup almond milk
• ¼ cup dark chocolate chips
• ¼ tsp salt
• ½ cup cocoa powder
• ½ cup honey
• ½ cup protein powder
• ½ tsp baking soda
• ½ tsp peppermint extract
• 1.5 cups almond flour
• 3 large eggs

Instructions

1. Preheat Oven: Set oven to 350°F and line an 8x8-inch baking pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk almond flour, protein powder, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat eggs, honey, almond milk, and peppermint extract until smooth.
4. Blend Mixtures: Gradually mix dry ingredients into wet ingredients until well combined.
5. Add Chocolate Chips: Fold in dark chocolate chips for extra richness.
6. Pour Batter: Spread batter evenly into the prepared pan.
7. Bake the Brownies: Bake for 20-25 minutes until edges are set and center is slightly soft.
8. Check Doneness: Insert a toothpick; it should come out with moist crumbs.
9. Cool the Brownies: Let cool in the pan for 15 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Cut into squares and serve warm, savoring these fudgy, minty breakfast treats!

Notes

• Mix thoroughly for texture; use room-temp eggs for smoothness.
• Avoid overbaking for fudginess; cool completely to cut cleanly.
• Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 191Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 47mgSodium 127mgCarbohydrates 19gFiber 3gSugar 14gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): Finely ground for structure.
• Protein Powder (½ cup): Chocolate or vanilla, for protein boost.
• Eggs (3 large): For binding and moisture.
• Honey (½ cup): For natural sweetness.
• Cocoa Powder (½ cup): Unsweetened for richness.
• Peppermint Extract (½ tsp): For minty freshness.
• Baking Soda (½ tsp): For slight rise.
• Almond Milk (¼ cup): Unsweetened for lightness.
• Salt (¼ tsp): Enhances flavor; adjust to taste.
• Dark Chocolate Chips (¼ cup): For extra richness.

Variations and Substitutions

• Flour Swap: Use coconut flour with adjustment.
• Protein Swap: Replace with pea protein powder.
• Sweetener Swap: Use maple syrup instead of honey.
• Cocoa Swap: Add cacao nibs instead.
• Mint Swap: Use fresh mint leaves or omit.
• Milk Swap: Use oat milk or coconut milk.
• Chip Swap: Use white chocolate or omit.
• Low-Sugar: Reduce honey based on taste.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week; reheat lightly.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm in oven at 300°F for 5 minutes.

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Until you can read, Chocolate Hazelnut Protein Truffles