These Protein Brownies are the ultimate indulgence for anyone who loves chocolatey treats but wants a healthier, protein-packed option. With a fudgy texture and rich flavor, these brownies are flourless, gluten-free, and made with protein powder to satisfy your sweet tooth while supporting your fitness goals. They’re incredibly easy to make and perfect as a dessert or snack. Whether you’re in need of a post-workout treat or just a healthier brownie alternative, this recipe is a delicious and nutritious option!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients:
-
1 scoop (30g) chocolate protein powder (whey or plant-based)
-
½ cup (50g) unsweetened cocoa powder
-
½ cup (60g) almond flour (or oat flour for a nut-free option)
-
1 tsp baking powder
-
Pinch of salt
Wet Ingredients:
-
2 large eggs (or flax eggs for a vegan option)
-
½ cup (120g) almond butter (or peanut butter)
-
⅓ cup (80ml) maple syrup (or sugar-free syrup)
-
1 tsp vanilla extract
-
¼ cup (60ml) milk (dairy or almond milk)
Optional Add-Ins:
-
¼ cup (45g) dark chocolate chips
-
Chopped walnuts or pecans
Directions
1. Preheat the Oven and Prepare the Pan:
-
Preheat your oven to 350°F (175°C).
-
Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
-
In a bowl, whisk together the protein powder, cocoa powder, almond flour, baking powder, and salt until fully combined.
3. Combine the Wet Ingredients:
-
In another bowl, mix the eggs (or flax eggs), almond butter, maple syrup, vanilla extract, and milk until smooth and well combined.
4. Combine the Wet and Dry Mixtures:
-
Gradually fold the dry ingredients into the wet mixture until fully combined. Stir well to ensure everything is evenly mixed.
-
If desired, stir in chocolate chips and/or chopped walnuts or pecans for added texture and flavor.
5. Bake:
-
Pour the batter into the prepared baking pan and spread it evenly.
-
Bake for 18-22 minutes. A toothpick inserted into the center should come out slightly moist but not wet. For fudgier brownies, underbake slightly.
6. Cool and Serve:
-
Let the brownies cool in the pan for 10 minutes before slicing into 9 squares. Enjoy warm or at room temperature!
Servings and Timing
-
Servings: 9 squares
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
Variations
-
Vegan Option: Use flax eggs instead of regular eggs, and substitute almond butter with a nut-free butter (like sunflower butter) for a completely vegan treat.
-
Sugar-Free: Use sugar-free maple syrup or other sugar alternatives to make these brownies sugar-free.
-
Add Extra Flavor: You can add a pinch of cinnamon, a dash of vanilla extract, or even a swirl of almond butter on top for extra flavor.
-
Make it Crunchy: Add chopped nuts (walnuts, almonds, pecans) for a delightful crunch.
Storage/Reheating
-
Storage: Store these brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to 1 week.
-
Reheating: Reheat in the microwave for 10-15 seconds for a warm, gooey treat.
FAQs
1. Can I use a different type of protein powder?
Yes, you can use any flavor of protein powder you prefer, such as vanilla or unflavored. Just note that it might alter the flavor of the brownies slightly.
2. Can I make these brownies nut-free?
Yes, you can substitute almond butter with sunflower seed butter for a nut-free option, and use oat flour instead of almond flour.
3. Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. You may need to increase the baking time by a few minutes, so check with a toothpick.
4. Can I freeze these protein brownies?
Yes, these brownies freeze well. Once fully cooled, place them in an airtight container or zip-top bag and freeze for up to 3 months. Reheat in the microwave or let them thaw at room temperature.
5. How do I make these brownies even more decadent?
Top them with whipped cream, a scoop of protein ice cream, or drizzle with melted dark chocolate for an extra indulgent treat.
Conclusion
These Protein Brownies are the perfect blend of healthy and indulgent. Packed with protein, gluten-free, and easy to make, they offer a delicious way to satisfy your sweet cravings while fueling your body with nourishing ingredients. Whether you enjoy them after a workout or as a snack throughout the day, these brownies are sure to be a hit!
Print
Protein Brownie Recipe
- Total Time: 30 minutes
- Yield: 9 squares
Description
This Protein Brownie recipe delivers a fudgy, delicious treat with the added benefit of protein! Made with chocolate protein powder and almond flour, these gluten-free brownies are a healthier, flourless alternative to traditional brownies. Perfect as a post-workout snack, dessert, or guilt-free treat, they’re full of rich chocolate flavor and packed with protein to satisfy your cravings while fueling your body.
Ingredients
For the Dry Ingredients:
1 scoop (30g) chocolate protein powder (whey or plant-based)
½ cup (50g) unsweetened cocoa powder
½ cup (60g) almond flour (or oat flour for nut-free)
1 tsp baking powder
Pinch of salt
For the Wet Ingredients:
2 large eggs (or flax eggs for vegan)
½ cup (120g) almond butter (or peanut butter)
⅓ cup (80ml) maple syrup (or sugar-free syrup)
1 tsp vanilla extract
¼ cup (60ml) milk (dairy or almond milk)
Optional Add-Ins:
¼ cup (45g) dark chocolate chips
Chopped walnuts or pecans
Instructions
Preheat the Oven & Prepare the Pan:
Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix the Dry Ingredients:
In a large bowl, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, and salt.
Combine the Wet Ingredients:
In a separate bowl, mix the eggs (or flax eggs), almond butter, maple syrup, vanilla extract, and milk until smooth.
Combine the Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until fully combined.
Stir in chocolate chips (if using) and any other optional add-ins like chopped walnuts or pecans.
Pour and Bake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out slightly moist but not wet.
Cool and Serve:
Let the brownies cool for 10 minutes before slicing into 9 squares and serving.
Notes
Texture Tip: The brownies will be fudgy and moist. Be careful not to overbake; a slightly moist toothpick ensures they are perfectly baked.
Vegan Option: Use flax eggs and your choice of dairy-free milk for a vegan version.
Storage: These brownies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
