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

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.

High protein dessert recipes

Protein Bars (No Bake, 4 Ingredients, 5 Flavors)

Protein Ice Cream

Chickpea Cookie Dough Dip

Protein Banana Bread

Chocolate Protein Mug Cake

Protein Pudding