These healthy Protein Brownies Contains 8.5 grams of protein per serving and is just as fluffy and gooey as a traditional brownie! Ditch the box mix and find healthier alternatives in these comforting protein brownies.
Yes, I’m eating a lot of protein these days. From these high-protein granola bars to protein cookies, not to mention these incredible chickpea blondies, I always love adding protein to my baked goods. You might think that adding protein powder to baked goods would dry them out, right? Think again! These protein brownies are super gooey and delicious. You won’t even realize they’re actually good for you!
Why make this recipe?
- High protein content – Each brownie contains 8.5 grams of protein!
- They are gluten free + dairy free – that’s right! These brownies are completely gluten and dairy free. In fact, they’re grain-free, too!
- They’re soft and wrinkled at the top – While I do love cake-textured brownies, these protein brownies are fudgy but still have the crinkly top that gives this dessert its famous texture.
Protein Brownie Ingredients
- coconut oil – You can also use cream. Just make sure it melts.
- maple syrup – for sweetness. You can also use honey. You don’t need to add much, as your protein powder may contain sweeteners. If you like your brownies sweeter, you can add more.
- Egg – I haven’t tried substituting flax eggs yet, but if you do, please let me know!
- almond milk – Best done at room temperature or heated. If it’s too cold, the coconut oil will harden!
- Vanilla extract – for the taste. The vanilla really helps enhance the flavor of the chocolate.
- Almond flour – Make sure to use almond meal instead of almond flour! I love Bob’s Red Mill’s finely ground blanched almond flour.
- chocolate protein powder– You can also use vanilla protein powder. I love using pea protein powder in my baked goods (check out my favorite protein cookies and protein waffles that use pea protein ), but feel free to use any protein powder you have or like.
- cocoa powder – Be sure to use unsweetened cocoa powder. You can also use cocoa powder.
- baking powder – 1/2 teaspoon to aid fermentation.
- Salt – Only a small amount of salt is needed, but feel free to omit if you’re watching the sodium content.
- chocolate chips – I like using Enjoy Life brand chocolate chips for a dairy-free option.
How to Make Protein Brownies
Step 1: Mix wet ingredients
Whisk coconut oil, maple syrup, eggs, almond milk, and vanilla extract in a large bowl.
Step 2: Mix dry ingredients + wet ingredients
In another bowl combine almond flour, egg white powder, cocoa powder, baking powder and salt. Slowly mix dry ingredients into wet ingredients until just combined. Stir in chocolate chips.
Step 3: Bake
Pour brownie batter into lined or greased baking pan. Bake for 25-30 minutes or until brownies are set and crisp around the edges. For fudgy brownies, I like to bake them for closer to 25 minutes to keep the inside gooey. Let cool in the pan for 20 minutes. Cut the brownies into the pan and remove to a wire rack to cool completely. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4).
Easy swap + plugin
- exchange protein powder – You can see my recommendations for recommended types of protein powder below, but know that you can always add a different flavor of protein powder if you want.
- Add nuts – Stir in 1/2 cup flavored nuts or mixture.
- Use cream instead of coconut oil – Love the creaminess of a traditional brownie? Use 1/4 cup melted cream instead of coconut oil!
FAQ
Using Ritual protein powder, I calculated that if cut into 9 brownies, each brownie would contain 8.5 grams of protein. That being said, your macros may vary slightly depending on the protein powder you use and the number of brownies you slice in the pan.
Yes! I prefer pea protein powder, but here is some information on baking with other types of protein powder:
pea protein powder – My first choice. I find this results in the most authentic protein cookies. I use ritual protein powder.
brown rice protein powderr – Can be a bit drying at times, but works well.
whey protein powder – I find that whey protein dries out my baked goods, but it works in a pinch.
collagen powder – Not recommended as it can give baked goods a fudgy taste.
If you substitute flax eggs for eggs, they are technically vegetarian. You can certainly try this swap, but know that I haven’t tested it myself!
Ideally, yes! This is because coconut oil will harden if it’s too cold. The recipe will still come together, so don’t worry if you forget this step, but they work best if they are room temperature. You can also heat almond milk in the microwave or on the stove.
I wouldn’t recommend it! Almond flour is denser than almond flour, so the recipe will make it look completely different than expected.
Storage instructions
Store the protein brownies in an airtight container on the counter in the refrigerator for up to 3 days or 1 week.
Frozen Brownies Store in an airtight container for up to 3 months. I like to place parchment paper between each layer. Thaw on the counter for a few hours before serving.
Healthier Brownie Recipes You’ll Love:
Protein Brownies
These healthy protein brownies contain 8.5 grams of protein per serving and are just as fudgy and gooey as traditional brownies! Ditch the box mix and find healthier alternatives in these comforting protein brownies.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- yield: 9 Brownies 1x
- category: dessert
- method: bake
- gourmet food: American
- diet: gluten free
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 2 big eggs, room temperature
- 1/4 cup almond milk, room temperature
- 1 teaspoon Vanilla extract
- 2/3 cup Bleached Almond Flour (not Almond Flour)
- 1/2 cup Chocolate or Vanilla Protein Powder
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup Dairy-free chocolate chips (I like the Enjoy Life brand)
- Preheat oven to 350 degrees F and line an 8 x 8-inch baking pan with parchment paper or grease.
- Whisk coconut oil, maple syrup, eggs, almond milk, and vanilla extract in a large bowl.
- In another bowl combine almond flour, egg white powder, cocoa powder, baking powder and salt.
- Slowly mix dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips.
- Pour brownie batter into lined or greased baking pan.
- Bake for 25-30 minutes or until brownies are set and crisp around the edges. For fudgy brownies, I like to bake them for closer to 25 minutes to keep the inside gooey.
- Let cool in the pan for 20 minutes.
- Cut the brownies into the pan and remove to a wire rack to cool completely. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4). Note that if the brownie is cut into 12 pieces, the protein content will be closer to 6 grams per piece.
- See storage instructions above.
