Mocha Protein Brownies

mocha protein brownies

Brownies have long been my favourite type of cake, not just because I’m a serious chocoholic but there is just something about the gooey texture that I can’t get enough of! There are so many different flavour possibilities with brownies (let’s face it, pretty much anything goes with chocolate!) but one thing i’ve surprisingly never tried to work with is coffee. I actually thought I hated coffee until recently, then I tried the That Protein vegan mocha protein powder and realised what I was missing out on!

I sometimes get carried away with crazy, interesting ingredients when baking so I made sure I kept this recipe really simple and affordable to make. These brownies are gluten free, low FODMAP, refined sugar free, vegan and so addictive. I apologise in advance if they all get eaten at once!

Makes 12


2 tbsp ground flaxseed/linseed

4 tbsp cold water

100g melted coconut oil

100g ground almonds

50g rice flour

75g That Protein vegan mocha protein powder

195ml unsweetened almond milk

90ml maple syrup

1 tsp pure vanilla extract

50g roughly chopped refined sugar free/vegan dark chocolate or cacao nibs (I used 25g of each)

35g cacao powder


  • Combine the ground flaxseed with the cold water in a small bowl, then leave it to thicken for 5 minutes
  • Preheat the oven to 160oc and lightly grease a 8×8 inch square brownie tin with a little coconut oil before lining it with baking paper
  • In a large bowl, mix together the ground almonds, rice flour, cacao powder and protein powder
  • Add the coconut oil, almond milk, maple syrup and vanilla to the bowl with the flaxseed mixture and whisk it all together until smooth (using a hand whisk)
  • Pour the wet ingredients into the bowl of dry ingredients and mix it all together with a spatula until you are left with a thick, smooth batter
  • Stir through the chopped chocolate and/or cacao nibs before pouring the batter into the lined tin
  • Bake the brownies in the oven for 30-35 minutes until a skewer or knife comes out clean
  • Leave the brownies to cool in the tin for 45 minutes before moving them to a cooling rack until completely cooled
  • Cut the brownies into 12 and store them in airtight container (if they don’t all get eaten at once!)

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