Gluten Free Protein Brownies | Easter Edition!

| GLUTEN FREE PROTEIN FUDGE BROWNIES | EASTER EDITION

Low calorie, protein rich, fudgy brownies! Made with wholesome ingredients like yam, coconut yogurt, buckwheat flour, and cocoa powder. If you didn't make them yourself you would never know how healthy they were.

I recently switched over to Vedge Protein Powder for a majority of my protein powder uses, like quick shakes, protein puddings, and baking. Where it's surprised me the most is in my baked goods! It bakes soooo well. Highly recommend if you're in the market for a new protein powder. You can shop their proteins using my commissionable code: EVANNRYAN to save!

Recipe makes 16 brownies

Macros per brownie:

169 cals - 5g fat - 24g carbs - 7g protein 

 

Ingredients:

1 cup yam puree, peeled and baked or boiled yam (you can use the microwave to speed up the process!

1 1/2 cups soy milk

1/2 cup plain coconut yogurt

1 tsp vanilla extract

1 cup coconut sugar

1/2 cup buckwheat flour - this is a nice, fibre rich, low calorie flour option. You could also substitute a gluten free flour blend, or regular all purpose if not GF.

2 scoops Vedge Nutrition Protein, you can use Vanilla or Chocolate - Code: EVANNRYAN saves you $$$

1/2 cup cocoa powder

1 tsp baking powder

1 tsp coffee grounds or espresso powder, optional but adds a depth to the chocolate!

1/4 tsp salt

 

Topping/Ganache:

1/2 cup chopped vegan chocolate

1/4 cup soy milk 

1 serving (30g) vegan m & m style candies, I used Unreal Brand

coarse sea salt to garnish, optional 

Recipe:

Preheat the oven to 350 F and prepare a 8 x 8 inch pan.

Prepare the yam/sweet potato first: 

Bring 2 cups water to a boil.

Peel and chop the yam into small chunks (the smaller the faster it will soften!)

Add the yam chunks to the boiling water and boil until fork tender.

Drain the yams and add them to a blender.

Add the yam blender: soy milk, yogurt, and vanilla extract. Blend until smooth.

Pour blender mixture into a large mixing bowl.

Add coconut sugar and whisk together with the wet ingredients.

Place a flour sieve over the bowl and sift in: buckwheat flour, protein powder, cocoa powder, baking powder, coffee grounds, and salt.

Remove the sieve and gently fold everything together until just combined.

Pour the brownie mix into the prepared baking tray.

Smooth from edge to edge. You can gently tap the container on the table to even the top of the brownie.

Place in the centre of the oven to bake for 15-18 minutes.

Brownies will be lightly cracking on top and pulling from the edge of the pan.

I like to keep them lightly underbaked, so when I put a toothpick in the middle it doesn't come out totally clean. If you prefer a fully cooked brownie then wait until a toothpick comes out clean.

Let the brownies cool for 20-30 minutes before adding the chocolate ganache.

Chocolate Ganache:

Add the soy milk to a pan on medium low heat, allow to warm through for 20-30 seconds. Add in chocolate and turn off heat. Stir until chocolate is fully melted and you have a thick and glossy ganache. 

Pour the ganache over the brownies and smooth from edge to edge.

Chop the vegan m & m style candies and sprinkle across the top of the iced brownies.

Add some coarse sea salt if desired. 

Allow ganache to firm slightly before slicing into 16 squares.

Enjoy!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community and receive a weekly high protein meal plan to your inbox every Friday! 

Pictured is a sample meal plan from week 4.

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

Some links provided are affiliate links and I do make a small commission when they are used.