Clean Bulking Brownies

GF V DF Feb 14, 2026

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These brownies are the perfect snack for those wanting to gain weight in a healthy way. They're high in fat and calories, and also refined sugar free, making them a great way to pack in extra food after a workout. These gluten free brownies also feature plenty of vitamin E and fiber from both the almond butter and almond flour.

- 1 cup (256 g) Almond butter
- 1/2 cup (168 g) Honey
- 1 large (50 g) Egg
- 1 tsp (5 g) Vanilla extract
- 1/2 tsp (3 g) Baking powder
- 1/4 cup (20 g) Cocoa powder
- 1/2 cup (56 g) Almond flour

1. Preheat your oven to 350F. Line a 9" square pan with parchment paper, and lightly grease with oil.

2. In a large bowl, whisk together the wet ingredients - almond butter, honey, eggs, and vanilla.

3. Add in the dry ingredients (baking powder, cocoa powder, and almond flour), and mix with a silicone spatula until fully combined.

4. Transfer the batter to the pan, and smooth out the top.

5. Bake at 350F for about 25 minutes, or until a toothpick comes out slightly moist and the internal temperature is about 190F.

6. Transfer to the fridge to cool for at least 30 minutes before slicing with a plastic knife.

https://www.poormanprotein.com/recipes/bulking-brownies

Servings: 16
1 brownie
Calories: 154
Protein: 5 g
Fat: 10 g
Net Carbs: 11 g
Fiber: 3 g

Description

Time

Prep Time:

10 minutes

Rest Time:

30 minutes

Cook Time:

25 minutes

Total Time:

1 hours 5 minutes

Cost

Total Cost:

Cost per Serving:

$0.34

Ingredients

Serving(s)

1 cup Almond butter

1/2 cup Honey

1 large Egg

1 tsp Vanilla extract

1/2 tsp Baking powder

1/4 cup Cocoa powder

1/2 cup Almond flour

Instructions

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Preheat your oven to 350F. Line a 9" square pan with parchment paper, and lightly grease with oil.
In a large bowl, whisk together the wet ingredients - almond butter, honey, eggs, and vanilla.
Add in the dry ingredients (baking powder, cocoa powder, and almond flour), and mix with a silicone spatula until fully combined.

Transfer the batter to the pan, and smooth out the top.

Bake at 350F for about 25 minutes, or until a toothpick comes out slightly moist and the internal temperature is about 190F.

Transfer to the fridge to cool for at least 30 minutes before slicing with a plastic knife.

Notes

To make it nut free, replace the almond butter with tahini (1 cup, 256 g), and replace the almond flour with oat flour (1/2 cup, 45 g).
To make it vegan, replace the egg with a flax egg. Combine together 1 tbsp (7.5 g) of ground flaxseed with 3 tbsp (45 g) of water in a small bowl. Let it rest for 5 minutes so it can gel to the texture of a raw egg before adding into the batter.

Additionally, use maple syrup, agave, or sugar free syrup as your sweetener (1/2 cup, 160 g) instead of honey.
For the sweetener, you can either use any of the following

1/2 cup (168 g) Honey

1/2 cup (160 g) Maple syrup

1/2 cup (160 g) Agave

1/2 cup (160 g) Sugar free syrup

Nutrient	Honey	Maple Syrup	Agave	Sugar Free Syrup
Calories	154	148	153	127
Protein	4.8 g	4.8 g