These secretly healthy protein brownies are rich, chewy, fudgy, and absolutely melt-in-your-mouth amazing, with up to fifteen grams of protein each!
The best protein brownies recipe
The most unbelievable thing about these dark chocolate protein brownies is that they do not taste healthy at all!
This recipe gives you the best of both worlds. There is no need to sacrifice taste or enjoyment because you are trying to be healthy.
You can have your chocolate cake (or, in this case, brownies) and eat it too.
The high protein brownies include vegan, gluten free, low calorie, low carb, paleo, sugar free, and flourless options.
Plus there is no banana and no avocado or other unusual hidden ingredients.
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 one is to preheat the oven to 350 degrees Fahrenheit.
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.
In a large mixing bowl, stir all of the brownie ingredients well.
Spread the chocolate brownie batter evenly into the 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 before cooking.
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 the counter.
They will firm up as they cool and continue to firm up if you loosely cover the pan with a towel and refrigerate the recipe overnight.
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
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 (for nut free, try these Healthy Brownies)
- 1/3 cup protein powder
- 2 tbsp cocoa powder (I like Dutch)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted coconut oil or butter
- 2 eggs or 2 flax eggs
- 2/3 cup sugar or granulated erythritol
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350 F. Grease an 8-inch pan, or line it with parchment. Stir all ingredients well. Spread into the pan, using a second sheet of parchment if needed to press down evenly. Bake 20 minutes, then let cool. They continue to firm up as they cool and also firm up even more if you very loosely cover and refrigerate overnight. Frosting ideas are listed above.View Nutrition Facts
Video
Notes
High Protein Dessert Recipes
Protein Bars – No Bake, 4 Ingredients, 5 Flavors
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?
These brownies are the BEST! So moist and full of flavor.
Thank you so much for making them!
Has anyone made these with all-purpose flour?
I’ve been searching for an easy to make gluten free, protein brownie for a long time.
This recipe is fantastic. I used TGS Unflavored Whey protein, Bob’s Red Mill Super-Fine Almond Flour, regular unsalted butter and regular granulated sugar. I always follow the directions in a recipe, but I have to say that this time, the butter seemed like a lot when adding it to the batter, so I didn’t add all of it. The brownies turned out great, but would have been a little bit more moist/chewy, had I added what the recipe called for. Lesson learned. I also left them in for exactly 20 minutes and because my oven can be finicky, I was worried. They came out perfect! This is now my go-to brownie recipe.
Update: I’ve now made these brownies several times and have used butter, coconut oil, vegetable oil and blood orange olive oil (who knew that was a thing?) and they have turned out great every time. I have a batch in the oven now with peanut butter chips added. The only downside is that I crave them all the time, so I try to make sure I have some in the freezer.
Just made these! Used monk fruit instead and did more protein powder instead of flour. Also put in walnuts and a hersheys white chocolate bar. Delicious with coffee! A little dry but that could be because im at a higher elevation. Highly recommend, like cake