These secretly healthy protein brownies are rich, chewy, high protein, and melt-in-your-mouth amazing!
What makes this the best protein brownies recipe?
- Classic brownie flavor. The most unbelievable thing about these dark chocolate protein brownies is that they do not taste healthy at all!
- No need to sacrifice. This recipe gives you the best of both worlds. You shouldn’t have to sacrifice taste or enjoyment in the name of trying to be healthy. You can have your chocolate cake (or chocolate brownies!) and eat it too.
- Special diet friendly. The high protein brownies include vegan, gluten free, low calorie, low carb, paleo, sugar free, and flourless options.
- Pantry staple ingredients. Unlike other protein brownie recipes, this one contains no banana and no avocado or other unusual hidden ingredients. So the taste and texture are like actual brownies!
Also be sure to try these Black Bean Brownies
Step by step video
Watch the protein brownie recipe video, above.
Brownie frosting options
You have many options for these protein chocolate brownies!
The first option is to sprinkle them with mini chocolate chips right before baking. Once they come out of the oven, there is no icing needed.
Or you can turn it into an even higher protein recipe by letting the brownies cool and then frosting them with the peanut butter filling from these Peanut Butter Brownies.
If using the easy peanut butter frosting, as shown in the video above, each frosted bodybuilding brownie will have an additional three grams protein, for a total of fifteen grams of protein per brownie. Talk about a healthy snack or dessert!
They are also great topped with my Chocolate Cream Cheese Frosting, or spread with almond butter or Homemade Nutella, or eaten plain without any frosting at all.
Chocolate protein brownie ingredients
Gather the following ingredients: protein powder, cocoa powder, almond flour, sweetener, baking powder, salt, eggs or flax eggs, oil or butter, and pure vanilla extract.
For vegan protein brownies, use the flax eggs instead of chicken eggs.
The recipe calls for almond flour or almond meal. I have not tried substituting whole wheat flour, coconut flour, spelt flour, or white or gluten free all purpose flour so cannot recommend those. However, there is a nut free option listed in the recipe box.
Use high quality cocoa powder for the richest chocolate brownie flavor.
These are a wonderful alternative to packaged protein brownies from brands like Fiber One, Kodiak, Muscle Gain, Quest, or MyProtein.
Leftover protein powder? Make these Protein Cookies
What kind of protein powder?
Grocery stores, health food stores, or even shops like Target offer so many protein options these days.
There is hemp protein, whey protein, collagen, pea, casein, brown rice, egg white protein, or pumpkin seed or soy protein.
For this simple recipe, I like to use either unsweetened protein powder or vanilla protein powder sweetened with coconut sugar. However, you can experiment with different flavors and brands to find your own favorites.
Be sure to use a protein powder that you already know you like, because some brands can have a strong artificial aftertaste.
I have not yet tried the fudge brownies with chocolate protein powder instead of plain. If you go that route, be sure to report back with results for the rest of us.
How to make protein brownies
Step 1: Preheat your oven to 350° Fahrenheit or 176° Celsius.
Step 2: Grease an eight inch pan with oil or fat free spray, or line the bottom of the pan with parchment paper. Then set this prepared pan aside.
Step 3: In a large mixing bowl, stir the almond flour, protein powder, cocoa powder, sweetener, baking powder, salt, and optional chocolate chips until well mixed.
Step 4: Whisk in the eggs or flax eggs, melted coconut oil or butter, and pure vanilla extract. Stir well to form a brownie batter. Since there is no gluten, you don’t have to worry about overmixing the batter.
Step 5: Spread the chocolate brownie batter evenly into the prepared pan. I like to add a second sheet of parchment paper over the top because it helps with evenly smoothing the mix into the pan. Remove this second sheet of parchment paper before cooking.
Step 6: Bake the brownies on the oven’s middle rack for twenty minutes, then carefully remove them from the oven. Let the brownie pan cool on a wire rack on the counter. They firm up as they cool.
Step 7: If you like hot-from-the-oven brownies, cut into squares and enjoy. Or if you prefer a firmer texture, loosely cover the pan and refrigerate overnight. The brownies will firm up even more during this time.
Tips for storing leftovers
It is fine to leave the brownies out for a few hours on the counter if serving at a party or transporting them to an event. For freshness, I recommend refrigerating leftovers in a covered container for up to five days.
The chocolate protein brownies can also be slices and frozen in an airtight container for about two to three months. Thaw fully before eating.
Readers also love this Healthy Banana Bread
Making different flavor protein brownies
Mocha fudge – Stir half a teaspoon of instant coffee granules or espresso powder in with the dry ingredients while making the brownies.
Mint chocolate – Add one fourth teaspoon of pure peppermint extract. Taste the unbaked brownie batter, and add more extract if a stronger mint flavor is desired.
Chocolate orange – Add the zest of one orange to the protein brownie batter before transferring it to the pan and baking.
Chai spice – Use a chai flavored protein powder. Or add a half teaspoon of ground cinnamon and a pinch of ground ginger, cloves, and nutmeg to the batter.
Cake batter – Use birthday cake protein powder and garnish with a handful of rainbow or chocolate sprinkles.
You can also stir in a handful of chopped walnuts or pecans, shredded coconut, chia seeds, flax seeds, raisins, dates, other dried fruit, diced almonds, or chocolate chips.
Protein Brownies
Ingredients
- 1 cup almond flour (120g) (for nut free, try these Healthy Brownies)
- 2/3 cup sugar or granulated erythritol (135g)
- 1/3 cup protein powder (30g)
- 2 tbsp cocoa powder (10g) (For the best flavor, use Dutch process cocoa powder)
- 1 tsp baking powder (4g)
- 1/2 tsp salt
- 2 medium eggs or 2 flax eggs
- 1/3 cup coconut oil or butter, melted (65g)
- 1 tsp pure vanilla extract (5g)
- 1/2 cup mini chocolate chips (optional)
Instructions
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an 8-inch square baking pan, or line the bottom with parchment paper. Set aside.
- 2. Stir almond flour, protein powder, sugar, cocoa powder, baking powder, salt, and optional chocolate chips well in a large bowl.
- 3. Whisk in eggs, oil or butter, and vanilla extract to form a thick brownie batter.
- 4. Smooth batter evenly into the prepared pan. Place on the center rack of the oven.
- 5. Bake the protein brownies for 20 minutes, then remove from the oven and let cool. They will continue to firm up as they cool.
- 6. Serve right away if you like gooey, hot-from-the-oven brownies. Or refrigerate, loosely covered, overnight if you want a firmer texture.
- 7. Store leftovers on the counter for one day or refrigerated in a covered container for up to a week. Or freeze for up to three months.
Video
Notes
High protein dessert recipes
Protein Bars (No Bake, 4 Ingredients, 5 Flavors)
Hello Katie,
what could you sub the almond flour with? Could you use ground almonds or coconut flour instead? Would love to make the protein brownies, but don’t have almond flour.
Thanks Anne:)
Please can you tell the recipe in metric?
Hi Anne, I’ve made it with ground macademia and cashews and it’s fine. possibly even better than almond … 😮
You don’t specify a flavor for the protein powder, so I don’t know if you mean chocolate powder, unflavored powder, or maybe even vanilla powder. It’s very hard to find unflavored protein powder in my area, so I’m hoping you can elaborate. Thanks!
Unflavored protein powder can be found online. TGS is a brand I personally prefer, as they tend to have the fewest “fillers” in their ingredients and not to mention soy free. A cheaper brand would be Now, which can be found probably cheapest on DPS Nutrition (use a search engine to find it). Otherwise, I’m assuming because she’s vegan, it would be a vegan type protein powder?? I know unflavored pea protein exists (again, Now has one), which is likely fine using in this recipe. Personally, having read through the recipe, I would use any you asked about. I’m certain it would be fine with either of those. I hope I was able to help a little.
She specifies the kind of protein powder she used in her post above the recipe in the section called “What kind of protein powder?”
I’m not Katie but I used whey protein powder and it worked great in these protein brownies!
I’m confused where the 12 g of protein per serving is coming from. The powder you used is only 19g total and when I put these ingredients into a calculator it came back with 3.3g per serving for 9 servings. Any idea?
The almond flour adds protein too. I plugged the numbers into an online calculator and got 10 grams per brownie. I didn’t add the frosting because I didn’t use it when I made them.
These were delish btw!
Could you let me know what is the total calories per brownie or serving ? Thanks
There are other ingredients other than the protein powder…. Almond flour, flax, etc also have protein which would contribute to the amount of protein in each brownie.
I actually got more protein per brownie in my calculations than Katie lists in her nutrition facts. But I used whey protein when I made these so that might be why.
If you are not vegan, try whey protein because it worked really well in this recipe.
Egg and other ingredients contain protein 🤦🏻♀️
This looks so good, I will make these protein brownies for my family. Thanks for sharing.
Hi Katie, could I use almond butter in place of the coconut oil? And still add in a tbsp or so of coconut oil?
I used Greek yogurt in place of coconut oil and maple syrup instead of sugar. They turned out great!
How much maple syrup please?
I loved these. I eat low carb, so I used sugar substitute and lily’s chocolate chips. I also did the melted butter option and used unflavored Isopure for the protein powder. I recommend waiting until the next day to eat them-they really are much more chocolatey and fudgy that way.
These protein brownies were so filling and rich!
Made these today. Absolutely gorgeous.
I had to leave a big ol’ thank you on this recipe. I am gluten-free and REALLY trying to watch my weight, as I am getting married in May, but had INSANE chocolate cravings that I just could not ignore last night. I found this recipe and gave it a shot. My GOODNESS these brownies are DELICIOUS. Chocolate craving defeated with little damage done. THANK YOU!!!!! And these were incredibly easy to make. Definitely saving this recipe to use again (and again and again).
And if anyone is curious, I used 310 unflavored meal replacement shake as my protein shake and coconut sugar.
These are in the oven now and look amazing! I do believe the protein is closer to 4.4g per serving and not 12g, as stated in the nutrition facts.
There are other ingredients that add protein other than the protein powder.
Almond flour has a lot.
Not to mention the eggs, if used!
I’m currently making these right now— I went with the coconut oil option and I feel like my batter is thick. Is this normal? Or should I add a little bit of butter to loosen the batter?
Anyway to sub nut butter for coconut oil or another ingredient- if so, which ingredient would be best to sub. Thank u 😊
I thought these were great (!), but I don’t understand the nutrition facts. I used butter and real sugar and came up with: 227 cals, 12.5 fat 25.4 carbs and 5.5 protein. Are your nutrition facts based on using coconut oil and erythritol?
These are so good and a wonderful protein packed treat to have. I love being able to have a dessert while also getting in some extra protein on workout days. Very easy to make and turned out perfectly.
these are so good taste like brownie and yummy!
Oh boy are these protein brownies good. If you are on the fence, make this recipe!!!
Once again Katie doesn’t disappoint. Made these with chocolate protein powder and used vegan egg and Aquafaba. They are delicious I was cworried they’d have an after taste bc of protein. I have followed you for years and your recipes are always great. No errors ,no typos. I have found many mistakes. Even in cookbooks (a lemon vinaigrette w/o lemon) but not with Katie! Thanks for all the effort you put into these.
Thank you for such kind words, and for making the recipe!
Im keen to try these with chocolate protein powder too. Did you omit the cocoa powder or still use it?