These rich, fudgy, protein brownies pack 7 grams of protein each – they’re perfect as a post-workout treat or healthy dessert. Easy, delicious and flourless!
If you’re a brownie-lover, but also trying to hit your protein goals, this protein brownie recipe is going to be your new bff.
I love adding protein to meals and snacks that would otherwise leave me feeling unsatisfied and hungry a couple of hours later… things that are typically carb-heavy. That’s why I’m always sharing protein-packed recipes like my protein pancakes, protein cookies, protein oatmeal and now these easy protein brownies.
One of my favorite ways to enjoy these brownies is crumbling one up and serving it over a yogurt bowl for breakfast. Chocolate for breakfast = the best start to the day!
Why You’ll Love These Chocolate Protein Brownies
- Easy to make – These brownies are so easy to whip up! You only need one bowl and 10 simple ingredients.
- Healthier – These brownies are naturally sweetened (they have only 8 grams of sugar per brownie), oil-free and flourless, making them gluten-free + grain-free. I won’t tell if you sneak one of these brownies for breakfast. I do all the time!
- Protein-packed – The added protein helps to curb the blood sugar spike you typically get when eating sweets like brownies. Each brownie has 7 grams of protein!
- Delicious – Sure, these brownies are loaded with healthy ingredients but no one will even know! They are still so rich and fudgy.
// ★★★★★ Review //
“These brownies are AMAZING! As someone who needs a little treat at night, I wanted something that was going to be a little healthier and not full of sugar and highly processed like my go to ice cream. These brownies came out perfect… I’ll be making these again and again and again!” – Sage
Ingredients for High-Protein Brownies
You only need a handful of ingredients to make these healthy protein brownies. I bet you already have everything in your kitchen right now! Isn’t it great when you can make a protein-packed treat without having to run out to the store?
- almond butter – instead of flour we’re using almond butter, which works as a great flour substitute! Just make sure you’re using natural, smooth nut butter that has only one or two ingredients (almonds and salt). Skip anything with added oils and sugars!
- eggs – what gives the brownies structure and helps them to rise.
- pure maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- unsweetened almond milk – I used unsweetened almond milk, but any non-dairy milk will work.
- chocolate protein powder – any plant-based chocolate protein powder works. Nuzest and Truvani are two of my favorite brands. They’re both plant-based and have a minimal, clean ingredient list. Feel free to use vanilla or unflavored protein powder if that’s what you have on hand, but chocolate works best.
- cocoa powder – adds more delicious chocolatey goodness to these brownies! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well.
- chocolate chips – I recommend Enjoy Life dark chocolate chips which is allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories. You can also use chopped chocolate if that’s what you have on hand.
Find the full ingredient list with measurements in the recipe card below.
Easy Substitutions for Protein Brownies
- Swap the nut butter: Feel free to swap the almond butter for peanut butter or another nut butter of choice. For a nut-free option try tahini or sunflower seed butter. Just make sure you’re using drippy nut (or seed) butter!
- Use a different sweetener: You can use honey, agave syrup or monk fruit maple syrup as a replacement.
- Make them vegan: A few readers have commented saying they used two flax eggs as a replacement for the eggs to make these brownies vegan.
- Use a different protein powder: I’ve only tested this recipe with plant-based protein powders which tend to soak up more liquid than whey or other non-vegan protein powders. If you do experiment with a whey, casein or beef isolate protein powder you’ll probably want to use less liquid (I’d start with 1/3 cup maple syrup and maybe only 1-2 Tablespoons milk). Let me know if you try it in the comments below!
How to Make The Best Fudgy Protein Brownies
There’s no need for multiple bowls or a blender. Just toss all your ingredients in one bowl, mix, bake and you’re done. Easy peasy!
Step 1: In a large mixing bowl add all the wet ingredients. Whisk together to full combine.
Step 2: Add the dry ingredients to the wet ingredients.
Step 3: Stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!
Step 4: Fold in the chocolate chips.
Step 5: Transfer mixture to the prepared pan. Top with additional chocolate chips. Bake at 350°F for 25-30 minutes.
Step 6: Let cool, cut into squares and enjoy!
Brittany’s Tips For Making The Perfect Protein Brownies
- Use the right protein powder: I’ve only tested this recipe with plant-based protein powder (made from peas) and not all protein powders are the same! Pea protein powder tends to soak up much more liquid than whey protein powder, so you’d likely need to adjust the recipe if you are using a non-vegan protein powder.
- Use more liquid if needed: Some protein powders soak up more liquid and some almond butters are thicker than others. If you notice your brownie batter is on the thick/drier side, add a splash more milk.
- Don’t over bake: Be sure to keep an eye on the brownies towards the end of baking to ensure you don’t over bake them. Pull them from the oven as soon as the center is set and a toothpick inserted comes out mostly clean.
- Cool completely: Let the brownies cool completely before slicing. Trust me, the flavor and texture improve as they set, and no one wants a burned tongue!
How to Serve & Enjoy These Healthy Protein Brownies
I love eating these brownies plain straight from the fridge, but if you want to get fancy here are some topping ideas:
- Nut butter – You can’t go wrong with a drizzle of nut butter to top these brownies! I recommend homemade almond butter.
- Frosting – Want to make these brownies more decadent? Top them with a layer of frosting. My chocolate buttercream frosting or healthy chocolate frosting would both be delicious!
- Ice cream – Brownies + ice cream = a match made in heaven. These brownies would be delicious warmed in the microwave and served with my banana ice cream, chocolate banana ice cream or avocado ice cream. If you really want to amp up the protein of your dessert serve your brownie with my protein ice cream!
- Caramel sauce – I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over one of these protein brownies.
- Yogurt – Want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with some granola (this homemade granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
How to Store & Keep Brownies Fresh
These brownies can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, I recommend freezing. Store in a freezer-safe, airtight container in the freezer for up to 3 months.
Protein Brownies FAQs
Yes! These brownies are made with minimal, good-for-you ingredients and have no refined sugar or artificial preservatives. With 7 grams of protein each, they can help balance your blood sugar and leave you feeling satisfied instead of hungry for more.
These protein brownies are healthy enough to eat every day! Of course, I recommend switching up your snacks and treats to add a variety of nutrients into your diet, but I don’t see any issue eating a protein brownie once a day.
Definitely! Making brownies with protein powder is a great way to make these brownies more filling and add more protein to your diet.
This recipe makes 16 brownies and each brownie has 7 grams of protein each. This will likely vary depending on the protein powder you use.
There are a few reasons why your brownies might have turned out dry. First, they could have baked too long. Check them at the 25 minute mark with a toothpick to see if it comes out clean. If not, let them bake for a few more minutes. The other reason why your brownies might be dry is because of the nut butter or protein powder you used. Some protein powders do soak up more liquid, which could cause them to dry out faster. Also, you want to make sure you’re using drippy nut butter, not dry hard nut butter. If you notice your batter is on the drier side, add a splash more milk!
More Protein Recipes to Try
Be sure to check out all of my high-protein recipes and the full collection of healthy dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
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In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.
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Add protein powder, cocoa powder, sea salt and baking powder into the mixing bowl and stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!
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Gently fold in chocolate chips.
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Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out mostly clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
- Storage: Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, place brownies in a freezer-safe, airtight container in the freezer for up to 3 months.
Serving: 1brownie | Calories: 165kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 139mg | Potassium: 36mg | Fiber: 3g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on February 11, 2022 and republished on February 12, 2025.
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