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Protein Brownies Recipe

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Fudgy, delicious protein brownies that taste like traditional brownies but packed with 12-15g of protein per serving! These healthy brownies are made with protein powder, almond flour, and naturally sweetened for a guilt-free chocolate treat that’s perfect for meal prep, post-workout snacks, or satisfying your sweet tooth.

Ingredients

Scale
  • 1 cup (100g) chocolate or vanilla protein powder
  • ½ cup (50g) unsweetened cocoa powder
  • ½ cup (56g) almond flour (or oat flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs (room temperature)
  • ½ cup (120g) plain Greek yogurt (or unsweetened applesauce)
  • ⅓ cup (80ml) maple syrup or honey
  • ¼ cup (60ml) melted coconut oil or butter
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons milk of choice (almond, dairy, oat) to adjust consistency
  • ½ cup (85g) dark chocolate chips (optional but recommended)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray with cooking spray.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the protein powder, cocoa powder, almond flour, baking powder, and salt. Break up any lumps in the protein powder with the whisk to ensure even mixing.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until slightly frothy. Add the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together. The batter will be thick—this is normal! Add milk one tablespoon at a time until you reach a thick brownie batter consistency (similar to thick cake batter). It should drop slowly from a spoon.
  5. Add Mix-ins: Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
  6. Transfer to Pan: Scrape the batter into your prepared baking pan. Use your spatula to spread it evenly into the corners and smooth the top. Tap the pan on the counter a few times to release air bubbles. Sprinkle reserved chocolate chips on top.
  7. Bake: Bake for 18-22 minutes, or until the edges are set and pulling away slightly from the pan, and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The center should still look slightly underdone—it will continue cooking as it cools. Do not overbake or they’ll be dry!
  8. Cool Completely: Remove from the oven and let the brownies cool in the pan for at least 15 minutes, then use the parchment paper overhang to lift them onto a cooling rack. Let cool completely (at least 30 minutes) before cutting—this is crucial for clean cuts and proper texture!
  9. Cut and Serve: Once completely cool, use a sharp knife to cut into 9 or 12 squares. Wipe the knife clean between cuts for the neatest edges.

Notes

  • Protein Powder Matters: Different brands absorb liquid differently. Start with less liquid and add more as needed to reach the right consistency.
  • Don’t Overbake: Protein brownies dry out quickly when overbaked. Remove them when they still look slightly underdone in the center.
  • Cooling is Essential: These brownies set up as they cool. Cutting them warm will result in crumbly, messy squares.
  • Sweetness Level: Adjust sweetener based on your protein powder. Some are very sweet and need less added sweetener.
  • Storage: Store in an airtight container at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months.

Nutrition

Find it online: https://focialy.com/protein-brownies-recipe/