Protein Brownie Bites

Super easy Brownie bites with a little protein! Done in under 30 minutes from start to finish. Not too sweet and a great way to curb your craving!

So a super quick recipe today as I am getting a lot of stuff ready to be posted! I made these on a whim one night, and they turned out really good! So I had to share. They’re more of a brownie with protein than a protein brownie coming in with 2 grams of protein per bite. If you really want to up the protein, replace the Cocoa with another Tablespoon of protein powder.

They’re nothing like a true full guilt fudgy brownie, but they’re a little dense, not cakey, and still moist. Not too sweet, a nice balance. Reduce cooking time by a couple minutes (Toothpick comes out slightly dirty) for a fudgier brownie. 

It is just as follows.

Protein Brownie Bites

  • Servings: 6
  • Difficulty: easy

Super easy brownie bites with a little protein! Not too sweet and a great way to curb your cravings!


  • 1 TBSP coconut oil or melted butter (If no coconut oil you can use vegetable or canola oil.)
  • 2 TBSP brown sugar
  • 2 TBSP cane sugar (White sugar works too!)
  • 1 tsp vanilla
  • 1 egg (Or about 1/4 cup egg whites. Using egg whites will increase the protein a bit)
  • 2 TBSP coconut flour
  • 1 TBSP cocoa powder (preferably dutched)
  • 1 TBSP chocolate protein powder (I used Orgain vegan protein)


  1. Preheat your oven to 350°
  2. Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
  3. Melt your coconut oil or butter and mix in the sugar very well.
  4. Add in egg and vanilla then mix again.
  5. Add in the rest of your ingredients.
  6. Bake for 10-15 minutes or until a toothpick comes out clean.

Fudgy Dark Chocolate Brownies

Easy Fudgy Brownies for your Valentine!

Now there is not much more I like than a super fudgy brownie, add in dark chocolate, and you got me hooked. I made these for valentines day, my little gift for this first year of being married. He says he’s not a sweets person, but he could eat a whole batch of these. So definitely husband approved.

Now there is team fudgy and cakey with brownies. My mom is team cakey, a misconception with fudgy brownies is that they are under cooked, false. it is a combination of using a little bit of oil and brown sugar, and also to not over mix the batter when you add in the dry ingredients.

The ingredients are very simple, you probably have all you need in your kitchen right now. Brown and white sugar, butter, vanilla, cocoa powder, flour, eggs, and a mild oil. That’s it.

Now onto the recipe.

Fudgy Dark Chocolate Brownie

  • Difficulty: Easy

A fudgy delicious brownie that is super easy to make and is sure to cure that sweet tooth.


  • 1/2 C. butter (Melted)
  • 1 TBSP mild oil (I used coconut, but feel free to use vegetable or canola.)
  • 1/2 C. dark brown sugar
  • 1/2 C. white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 AP flour
  • 1/2 C. cocoa powder (Preferably dutched)


  1. Preheat oven to 350°
  2. Mix the sugars, butter, and oil together very well, for about a minute.

3. Add in vanilla and eggs, one egg at a time, whipping it until it is light in color and “fluffier.”

4. Sift the flour and cocoa powder in (also if you have any additional mix-ins put them in now) Mix until just combined, you should have a very thick batter.

5. Grease a pan, you can use really any, I used an 8×8, use a larger dish for thinner brownies. Also cast iron skillets are good to use.

6. Bake until the center is just barely jiggling, about 25 minutes, about 20 for thinner brownies.

7. Let cool for about an hour then cut and enjoy!

Chocolate Chip Banana Bread

This is another one of those things I never used to like growing up, for some reason or another. Everyone around me loved banana bread, but with nuts. Now I am not a big fan of nuts in desserts, but chocolate, I can get on board with that.

This is a pretty simple recipe, But the brown sugar in it gives it that caramely delicious taste that I know many people love. In my home we ALWAYS have bananas, and I buy a lot, for things like banana pancakes and of course banana bread, I usually have a pile for bananas to eat, and bananas for baking. I dare you to count how many times I wrote banana so far in this post.

Now onto this foolproof and amazing recipe!

Chocolate Chip Banana Bread

  • Servings: 16
  • Difficulty: Moderate

A delicious and simple banana bread recipe. Feel free to replace the chocolate chips with nuts or anything your heart desires.


  • 3-4 Large Ripe Bananas
  • 2 Large Eggs
  • 1/2 C. White Sugar
  • 1/2 C. Dark Brown Sugar
  • 1/2 C. (1 Stick) Softened Butter
  • 2 tsp Vanilla Extract
  • 2 C. AP Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon


  1. Preheat oven to 325°
  2. Grease and flour a loaf pan.
  3. Mash banana until there are barely any chunks left.
  4. Add in the eggs and mix well.

5. In a separate bowl combine sugars and softened butter.

6. Mix sugar mixture into banana mixture until well combined, add vanilla.

7. Mix dry ingredients in separate bowl

8. Add dry ingredients into wet ingredients and add mix-ins. (Nuts, chocolate chips, dried fruit, ect.)

9. Pour mixture into loaf pan leaving a bit of room for it to rise (About 1 inch) and bake for about an hour, until a toothpick or knife comes out clean. (I had extra batter and made mini muffins with them)

10. Enjoy!

Perfect Pumpkin Bread

A soft and fluffy pumpkin bread that will give you all of the fall vibes anytime of year. With cinnamon, nutmeg, and cloves. You can not go wrong.

After many trials and errors, many mistakes and lessons learned, I have come up with the ultimate Pumpkin Bread recipe. It is fluffy, moist, and pretty much heaven in your mouth. The key to getting it fluffy is making sure you whip the butter/sugar/egg mixture. We’ll get to that though. I’ve also found the texture of half cake flour and half All Purpose flour to be Superior. Although if you have no cake flour on hand or can’t find any, using just all purpose works well too. Now onto the recipe.


Perfect Pumpkin Bread

  • Servings: 2 Loaves
  • Difficulty: moderate

A fluffy and delicious pumpkin bread with cinnamon, cloves, and nutmeg. For that fall taste all year round.


  • 3/4 C. butter (sweet cream salted preferred)
  • 1 C. dark brown sugar
  • 1 C. white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 1 15 oz can canned pumpkin (or about 1 1/2 cups fresh purred pumpkin)
  • 1 C. cake flour (or substitute all purpose)
  • 1 C. all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 TBSP cinnamon
  • mix-ins (Option, I prefer dark chocolate chips)


  1. Preheat your oven to 325°
  2. Put the butter in your mixer and give it a good whip, make sure it is more like a thick custard and not a solid block.
  3. Add in your sugars and whip again, until it is well combined and lighter in color.
  4. Add in vanilla and orange extract to sugar mixture.
  5. Add in eggs, one at a time, and whip until a tan color and volume has seemed to increase.
  6. Add in your canned pumpkin and mix again until just combined, it is alright if it looks curdled.
  7. Set bowl aside
  8. Combine all dry ingredients together.
  9. Mix dry ingredients with wet ingredients until just combined.
  10. Put in your option mix in and finish mixing by hand until all flour is incorporated.
  11. Get your loaf pans and generously spray with Baker’s Joy or some other oil spray with flour. (Buttering and flouring the pan works well too.)
  12. Put pumpkin bread mixture into your loaf pans (About 3/4 the way full) and bake for 45-55 minutes, until a toothpick comes out mostly clean.
  13. Let cool for about an hour and enjoy!

Keeps in the freezer for up to 3 months

Keeps in the fridge for up to 2 weeks

Keeps at room temp for up to 1 week

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