Dense, fudgy vegan protein brownies with oat flour, cocoa, hazelnuts and WAM Protein. 4 big slices with about 18 g protein each, baked in 20 minutes.
These vegan protein brownies are dense, fudgy and properly chocolatey. Made with oat flour, cocoa, coconut oil and WAM Protein Chocolate Hazelnut, they bake in 20 minutes and make four big slices with around 18 g of protein each. They keep well in the fridge for a few days, which makes them perfect for the week ahead.
And yes, these have sugar and oil in them. Not black beans, not applesauce. That doesn’t make them better or worse than other versions – it just means the nutrient distribution looks different. I love both. Eat what you actually enjoy.
Why you’ll love these brownies
- Properly fudgy: a very dense batter and a short bake keep the middle soft.
- One bowl: everything is mixed together at once.
- Around 18 g protein per slice thanks to WAM Protein, oat flour, soy milk and hazelnuts.
- Meal-prep friendly: they keep for several days in the fridge.
- 100% plant-based: no eggs, no butter, no dairy.
Ingredients (4 big slices, 20 × 20 cm tray)
- 80 g oat flour: simply blend oats until fine if you don’t have oat flour at home.
- 60 g WAM Protein Chocolate Hazelnut: adds protein and a rich chocolate-hazelnut flavour.
- 25 g cocoa powder for deep chocolate flavour.
- 1 tsp baking powder and a pinch of salt.
- 60 g brown sugar: for that classic brownie sweetness and chew.
- 60 g melted coconut oil: the key to a fudgy texture.
- 180 ml soy milk (or another plant milk).
- 1 tsp vanilla extract.
- 50 g hazelnuts, roughly chopped, for the top.
Method
- Preheat the oven to 175 °C and line a 20 × 20 cm baking tray with baking paper.
- Mix: stir all ingredients except the hazelnuts together until you get a very dense, thick batter. It should be much thicker than a regular cake batter – that’s what makes it fudgy.
- Fill: press the batter evenly into the tray. Scatter the chopped hazelnuts over the top and press them lightly into the surface.
- Bake for 20 minutes. The middle should still look slightly soft – it firms up as it cools.
- Cool and slice: let the brownies cool a little before cutting into 4 big slices (or 8 smaller ones). Store leftovers in the fridge.
Prefer a version with vegetables in it? Our sweet potato protein brownies are just as chocolatey.
Why WAM Chocolate Hazelnut works here
WAM Protein Chocolate Hazelnut adds protein without making the brownies dry or rubbery, as long as there’s enough fat and liquid in the batter – which is exactly why this recipe uses coconut oil and soy milk. It’s sweetened with stevia instead of sucralose, so it’s fine to bake with. Why the sweetener matters when baking with protein powder.
FAQ
Can I bake with protein powder?
Yes. Baking doesn’t destroy protein – it only changes its structure. For moist results, replace only part of the flour with protein powder and make sure the batter has enough fat and liquid, as in this recipe.
Can I make these brownies without coconut oil?
Yes, any neutral oil or melted vegan butter works. Coconut oil gives the firmest, fudgiest texture once the brownies are chilled.
How should I store protein brownies?
Keep them in an airtight container in the fridge for up to 4 days. You can also freeze individual slices and thaw them as needed.
The takeaway
Brownies don’t need to be “healthified” to deserve a place in your week. These are simply really good brownies that happen to bring some protein along. Make a batch, keep them in the fridge, and enjoy one whenever you feel like it.
If you give this a try, we’d love to see it! Tag us @wam.fit on Instagram so we can share your creations.
