If you’ve never had a fudge brownie pie, you’re in for a real treat. Not only does this version have the fudge brownie center on top of a toasty graham cracker crust, it’s also loaded with 26 grams of protein.
And thanks to the mini ready crust, you can cook AND eat your fudge brownie pie in about 15 minutes.
How to Make This Fudge Brownie Pie
Let’s quickly run through the components of this personal pie and touch on potential modifications, tips, and all that jazz.
The Crust
It doesn’t get any easier than this. The recipe calls for a ready made graham cracker crust from Keebler. I find these at Walmart, Target, and sometimes Kroger.
If you have trouble finding them or wanted to make your own crust, here are a few of my recipes that could work:
- low carb almond flour crust from my pumpkin cheesecake bars or walnut crust from my chocolate avocado tart
- use a full size reduced fat crust and double/triple the filling recipe
You could also go crustless and throw the fudge brownie batter in a ramekin for a few minutes at the same oven temperature. And if you’re really hungry, eat is straight out of the bowl. It doesn’t need to be baked!
The Protein Fudge Brownie Filling
Here are the dry ingredients you’ll need with a quick note on potential swaps:
- vanilla protein powder
- unsweetened cocoa powder (or omit and use chocolate protein powder – I just buy vanilla since I can make it chocolate but can’t go the other way)
Don’t want to use protein powder but still want a brownie. I recently did an experiment to test eight of the internet’s best recipe to find the ultimate healthy brownies recipe.
And the wet ingredients:
- creamy peanut butter
- unsweetened apple sauce (canned pumpkin, mashed banana, light butter, or more peanut butter would be worthy alternatives)
The brownie batter should be thick but not too thick to spread. I highly recommend weighing ingredients using a food scale for accuracy. If your batter is too thick, you can add a bit more apple sauce.
Air Fryer vs Oven
While the recipe calls for baking in an oven, you could certainly use an air fryer for the same time/temp. Every air fryer is a bit different, though. So keep an eye on your crust in the first step to avoid burning it.
With either method, there aren’t really any food safety concerns in the brownie mix so you can slightly undercook the brownie for an extra gooey center.
Final Fudge Brownie Pie Recipe Notes
With any protein dessert, I always like to mention that every protein powder is different, unfortunately. If you’re using a different protein than the recipe calls for, you may have to tinker with the recipe to get it just right.
In the case of this fudge brownie protein pie, too dry means you probably need more peanut butter or apple sauce. On the other hand, if your batter is too runny, you may need more protein powder or less apple sauce. PEScience is a whey and casein blend, which means it’s a bit more dense and absorbent than whey on its own.
Okay, that’s it! If you make this fudge brownie pie, take a pic and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
High Protein Peanut Butter Fudge Brownie Pie
Ingredients
- 1 mini Keebler Ready Crust, 4 oz graham cracker crust
- 3/4 scoop, 23g PEScience Protein Powder, vanilla
- 1 Tbsp 5g Unsweetened Dark Cocoa Powder
- 1 Tbsp 16g Creamy Peanut Butter
- 2 Tbsp 30g Unsweetened Apple Sauce
Instructions
- Preheat an oven to 350F and bake the pie crust for about 5 minutes until it begins to turn golden brown.
- While the crust bakes, mix the remaining ingredients together to form a batter.
- Remove the crust from the oven, add the batter, and bake for another 4-6 minutes. You want it to be gooey, so don’t over bake.
Notes
- One pie has 7 Smart Points.
Nutrition
More Protein Brownie Recipes You Might Like
My one-minute, 100-calorie protein brownie is one of the most popular recipes on the blog. And with a title like that, you can see why.
And if you’re looking for a larger dessert for an even or feeding a small army, my chocolate caramel protein brownies are a hit. They’re poke brownies with fat free whipped topping and toffee pieces on top. Yasss.
My all time favorite dessert! I’ve made it with apple sauce and pumpkin and if you want a thicker pie, use the pumpkin. I love switching the protein powders and different flavors. My favorite is the PEscience mint protein powder so I can top it with a thin mint and whipped cream. Ok, I’m drooling now.
I’ve made this with Bowmar Nutrition Protein Frosted Cookie (used the same weight as the recipe calls for) and it was delicious! When I tried making it with the PEScience Gourmet Vanilla I had way too thick of batter so I added some more apple sauce (probably another 15g) and it came out perfectly thick and rich. The second time I made it with PEScience vanilla I also had too thick of batter but didn’t have any more apple sauce so I thinned it out with ~30g almond milk and this made my favorite one! It wasn’t as thick and rich as the first two were but it was a little more pudding-like which I thought was tasty!
My all time favorite dessert! I’ve made it with apple sauce and pumpkin and if you want a thicker pie, use the pumpkin. I love switching the protein powders and different flavors. My favorite is the PEscience mint protein powder so I can top it with a thin mint and whipped cream. Ok, I’m drooling now.
I’ve made this with Bowmar Nutrition Protein Frosted Cookie (used the same weight as the recipe calls for) and it was delicious! When I tried making it with the PEScience Gourmet Vanilla I had way too thick of batter so I added some more apple sauce (probably another 15g) and it came out perfectly thick and rich. The second time I made it with PEScience vanilla I also had too thick of batter but didn’t have any more apple sauce so I thinned it out with ~30g almond milk and this made my favorite one! It wasn’t as thick and rich as the first two were but it was a little more pudding-like which I thought was tasty!
I’ve never made a more macro-friendly, simple dessert that also tastes delicious as this pie. If you’re someone with a bad sweet tooth and little patience in the culinary department, this is the recipe for you! – Not to mention affordable, few, and common ingredients leaving room for flexibility if you want to add your own spin to it. You have to try it!
I’ve never made a more macro-friendly, simple dessert that also tastes delicious as this pie. If you’re someone with a bad sweet tooth and little patience in the culinary department, this is the recipe for you! – Not to mention affordable, few, and common ingredients leaving room for flexibility if you want to add your own spin to it. You have to try it!
I had a full size reduced fat crust in my cupboard and decided to make this. I tippled the filling recipe and it still didn’t have much filling but the taste was on point! I used PFC for my protein and under cooked it so it was nice and gooey!
I had a full size reduced fat crust in my cupboard and decided to make this. I tippled the filling recipe and it still didn’t have much filling but the taste was on point! I used PFC for my protein and under cooked it so it was nice and gooey!
I could eat these all the time! Easy dessert recipe when I want something sweet but don’t feel like cooking
I could eat these all the time! Easy dessert recipe when I want something sweet but don’t feel like cooking