These healthy protein brownies have 8.5 grams of protein per serving and are fudgy and gooey just like traditional brownies! Ditch the boxed mix and reach for these healthier swaps in these delightful protein brownies.
Yes I am very much on a protein kick these days. From these high protein granola bars to protein cookies and not to mention these incredible chickpea blondies I have been loving adding protein to my baked goods. You would think adding protein powder to baked goods would make them dry right?! Think again! These protein brownies are ooey gooey and so delicious. You won’t even realize they’re actually good for you!
Why Make This Recipe?
- High in protein – 8.5 grams of protein per brownie!
- They’re gluten-free + dairy-free – That’s right! These brownies are completely gluten-free and dairy-free. In fact, they’re grain-free too!
- They’re fudgy and crinkly on top – while I do love a me a cake texture brownie, these protein brownies are fudgy but still have that crinkle on top that give this dessert its famous texture.
Ingredients in Protein Brownies
- Coconut oil – you could also use butter. Just make sure it is melted.
- Maple syrup – For sweetness. You could also use honey. You won’t need to add much since your protein powder likely has sweetener in it. If you like your brownies on the sweeter side you can add more.
- Eggs – I haven’t tried to replace with flax eggs but let me know if you do!
- Almond milk – Ideally at room temperature or warmed. If it’s too cold it will harden the coconut oil!
- Vanilla extract – for flavor. Vanilla really helps to amplify the chocolate.
- Almond flour – Make sure you use almond flour and not almond meal! I like the finely ground blanched almond flour from Bob’s Red Mill.
- Chocolate protein powder– you could also use vanilla protein powder. I like using pea protein powder in my baked goods (check out my favorite protein cookies and protein waffles using pea protein) but feel free to use whatever protein powder you have or prefer.
- Cocoa powder – be sure to use unsweetened cocoa powder. You could also use cacao powder.
- Baking powder – 1/2 a teaspoon to help with rise.
- Salt – just a pinch of salt but feel free to omit if watching sodium levels.
- Chocolate chips – I like to use the Enjoy Life brand chocolate chips for a dairy-free option.
How to Make Protein Brownies
STEP 1: COMBINE WET INGREDIENTS
In a large bowl whisk together coconut oil, maple syrup, eggs, almond milk and vanilla extract.
STEP 2: COMBINE DRY INGREDIENTS + MIX W/ WET
In a separate bowl combine almond flour, protein powder, cocoa powder, baking powder and salt. Slowly mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
STEP 3: BAKE
Pour brownie batter into lined or greased baking dish. Bake for 25-30 minutes or until brownies are set and edges are crisp. For fudgier brownies I like to bake for closer to 25 minutes to keep them gooey inside. Allow to cool in the pan for 20 minutes. Cut brownies in pan and remove to cool completely on a wire rack. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4).
Easy Swaps + Add-Ins
- Swap protein powders – you can see my suggestions below for types of protein powders recommended but know you can always sub in a different flavor of protein powder if desired.
- Add nuts – stir in 1/2 cup of your flavorite nuts or mix-ins.
- Use butter instead of coconut oil – prefer the buttery flavor of traditional brownies? Sub in a 1/4 cup of melted butter in place of coconut oil!
FAQs
Using Ritual protein powder I’ve calculated that there are 8.5 grams of protein per brownie if cut into 9 brownies. That being said, your macros may be slightly different depending on the protein powder that you use and how many brownies you cut in your pan.
Yes! My preference is pea protein powder but here’s some info on baking with other types of protein powder:
Pea protein powder – my preferred choice. I find this leads to the most authentic protein cookie. I use the Ritual Protein Powder.
Brown rice protein powder – can sometimes be a bit dry but works pretty well.
Whey Protein Powder – I find whey protein can dry out my baked goods but it works in a pinch.
Collagen Protein Powder – Not recommended as it can make baked goods kind of gummy tasting.
If you replace the eggs with flax eggs they would technically be vegan. You could certainly try this swap but know that I haven’t tested it myself!
Ideally, yes! This is because if they are too cold they will harden the coconut oil. The recipe will still come together so don’t worry if you forget this step but it works best if they’re room temperature. You could also warm your almond milk in the microwave or on the stove top.
I would not recommend it! Almond meal is denser than almond flour so the recipe will turn it quite different than expected.
Storage Instructions
Store your protein brownies in an airtight container on the counter top for up to 3 days or 1 week in the fridge.
Freeze brownies in an airtight container for up to 3 months. I like to place parchment paper between each layer. Allow to thaw on countertop for several hours before serving.
More Healthy Brownie Recipes You’ll Love:
Protein Brownies
These healthy protein brownies have 8.5 grams protein per serving and are fudgy and gooey just like traditional brownies! Ditch the boxed mix and reach for these healthier swaps in these delightful protein brownies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 2 large eggs, room temperature
- 1/4 cup almond milk, room temperature
- 1 tsp vanilla extract
- 2/3 cup blanched almond flour (not almond meal)
- 1/2 cup chocolate OR vanilla protein powder
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup dairy-free chocolate chips (I like Enjoy Life brand)
- Preheat oven to 350 degrees F. and line an 8 x 8 inch baking dish with parchment paper or grease well with oil.
- In a large bowl whisk together coconut oil, maple syrup, eggs, almond milk and vanilla extract.
- In a separate bowl combine almond flour, protein powder, cocoa powder, baking powder and salt.
- Slowly mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Pour brownie batter into lined or greased baking dish.
- Bake for 25-30 minutes or until brownies are set and edges are crisp. For fudgier brownies I like to bake for closer to 25 minutes to keep them gooey inside.
- Allow to cool in the pan for 20 minutes.
- Cut brownies in pan and remove to cool completely on a wire rack. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4). Just note that they will be closer to 6 grams of protein in each if cut into 12 brownies.
- See storage instructions above.
