Protein Brownies
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Published Feb 11, 2022, Updated Dec 12, 2024
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These protein brownies are rich, fudgy and come together quickly in one bowl! They’re gluten-free, dairy-free, naturally sweetened and have 7 grams of protein per brownie.
Healthy protein brownies?! Say no more, I’m sold.
Well really, you had me at just “brownie” but protein is a nice bonus! These brownies are super easy to make and packed with healthy ingredients you can actually feel good about! I won’t tell if you sneak one of these brownies for breakfast.
If you’re wondering why I care about protein or why I’m sharing a recipe for brownies with protein, here’s your answer! Protein is one of the three macronutrients that are necessary for our body’s functions (along with fat and carbohydrates).
Protein is quite the powerhouse. It helps build your bones, muscles, tissues and organs and also keeps those things functioning properly. On a less science-y note, protein helps you feel full and satisfied, helps with cravings and helps maintain your weight.
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 like brownies, pancakes, cookies and oatmeal.
I have recipes for protein oatmeal, protein pancakes and protein cookies, in case you want to check those out!
Table of Contents
Why You’ll Love This Recipe
- Less mess – This recipe can be made in one bowl and one pan! Yay for minimal clean-up.
- Naturally flourless – These brownies don’t have any flour, so they’re gluten-free + grain-free.
- Protein boost – The added protein helps to curb the blood sugar spike you typically get when eating sweets like brownies.
- Incredibly indulgent – Sure, these brownies are loaded with healthy ingredients but no one will even know! They are still so rich and fudgy.
Ingredients Needed
- almond butter – check the ingredient label to make sure the only ingredient is almonds (or almonds and salt).
- eggs – I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try a vegan version in the comments below.
- 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 is one of my favorite brands. It’s plant-based and has a minimal, clean ingredient list. Plus, the chocolate flavor is delish. You can use my code eatingbirdfood for 15% off your order.
- cocoa powder – add that delicious chocolatey goodness with cocoa powder! 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.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Nut butter: Feel free to swap the almond butter for any nut butter or seed butter. Just make sure you’re using drippy nut butter!
- Maple syrup: You can use honey, agave syrup or monk fruit maple syrup as a replacement.
- Chocolate chips: If you prefer a different mix-in, nuts (like pecans or walnuts) would be a delicious addition!
- Vegan: I haven’t tried these brownies without the eggs so I’m not sure how they would turn out. If you’re looking for a vegan brownie recipe try my chickpea brownies or sweet potato brownies instead.
How to Make Protein Brownies
Step 1: In a large mixing bowl, whisk together the wet ingredients – almond butter, eggs, maple syrup, almond milk and vanilla extract.
Step 2: Add in the dry ingredients – the protein powder, cocoa powder, sea salt and baking powder.
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 and bake at 350°F for 25-30 minutes.
Step 6: Let cool, cut into squares and enjoy!
Brittany’s Tips
- 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.
- 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 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.
- Coconut whip – These brownies would be delicious with a dollop of coconut whip cream on top!
- 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 hemp granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
- Fruit – Serve these brownies with some fresh berries. They add pop of color and such good flavor!
How to Store Leftovers
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.
Frequently Asked Questions
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! Adding protein powder to your baked goods is a great way to make certain baked goods more filling and add more protein to your diet. I bake with protein powder all the time and have so many protein recipes here on EBF.
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 Brownie Recipes to Try
More Protein Recipes to Try
- Protein Donuts
- How to Make a Protein Shake
- Protein Bars
- Protein Pudding (3 Ways)
- Protein Chia Pudding
- Protein Banana Bread
Be sure to check out all of my 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.
Protein Brownies
Ingredients
- 1 cup creamy almond butter
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate protein powder, I used Nuzest
- ¼ cup cocoa powder
- ¼ teaspoon sea salt, skip if almond butter is salted
- 1 teaspoon baking powder
- ½ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.
- 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!
- Gently fold in chocolate chips.
- Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Video
Notes
- 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.
- Vegan: I haven’t tried these brownies without the eggs so I’m not sure how they would turn out. If you’re looking for a vegan brownie recipe try my chickpea brownies or sweet potato brownies instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Is there any changes I can make to use a granulated low-cal sweetener like Swerve? I know the main sweetener would be maple syrup, but was wondering if I could it substitute for a granulated option?
Hey Lucy – I haven’t tried it, so I’m not sure how the brownies would turn out using swerve instead of maple syrup since it would be a different type of sugar. If you want a low-calorie sweetener option I would suggest using Monkfruit maple syrup since it’s a liquid form of sweetener and can be used 1:1 with the maple syrup. Let me know what you end up trying and how the brownies turn out!
When I am ready to eat a brownie I just transfer it from the freezer to the fridge overnight?
Yes, then it’ll thaw overnight and be ready to enjoy the following day. 🙂
These were SO GOOD!!! Made a few tweaks and they still tasted delicious. Thought I’d share for anyone looking to tweak a little: Used 1/2 cup almond butter with 1/2 cup applesauce, used 1/4 cup maple syrup with 1/4 cup applesauce, used collagen instead of protein powder and added about 2 TBSP extra cocoa powder for more flavor, and then finally added in a few more tablespoons of chocolate chips since I used less sweetener. Delish!
Yay! So glad you loved these brownies, Taylor. Thanks for sharing your recipe edits with us! I know that’s always super helpful for other readers.
I don’t see ingredient amounts listed anywhere
Hi Luke, the ingredient amounts are listed at the bottom of the article in the recipe card. If you’re still having trouble finding them, let me know and I’d be happy to help!