I love baking Protein Brownies when I’m craving chocolate but want something a little healthier than regular brownies. They’re incredibly fudgy, rich, and loaded with chocolate chips that melt into every bite. The whey protein blends with almond flour to create that perfectly dense brownie texture you love, never dry or weird-tasting. They satisfy your sweet tooth completely.
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I make them for afternoon snacks, meal prep treats, and whenever I want something sweet that’s a little better-for-you. They’re perfect for lunch boxes and snack bags because they taste like regular brownies but have added protein. Kids love them since they don’t taste healthy at all. They stay fresh at room temperature for 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Protein Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this Protein Brownies recipe done in about 40 minutes from start to finish.
Prep the Pan
Preheat your oven to 350°F, line an 8×8-inch baking pan with foil, and lightly spray it with cooking spray. I like using this oven thermometer to make sure my oven temperature is accurate.
The foil makes lifting the brownies out super easy once they’ve cooled, and the cooking spray prevents any sticking.
Mix the Dry Ingredients
Whisk together the almond flour and chocolate whey protein in a medium bowl. I use a balloon whisk to break up clumps in the protein powder so it blends smoothly into the batter.
Melt the Chocolate
In a separate microwave-safe bowl, combine 1 cup of chocolate chips with the coconut oil. Heat in 30-second intervals, stirring between each one until everything’s melted and smooth.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Combine the Wet Ingredients
Stir the sugar into the melted chocolate mixture until it’s dissolved, then add the eggs and vanilla extract. Mix everything together until you have a smooth, glossy chocolate mixture.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Fold Everything Together
Add your almond-flour and protein-powder mixture to the chocolate mixture, folding gently until you have a thick, smooth batter. Don’t overmix here because you want to keep the brownies tender and fudgy.
Bake the Brownies
Pour the batter into the prepared pan, spread it evenly, and sprinkle the remaining chocolate chips on top. Bake for 25 to 30 minutes, checking with a toothpick inserted into the center. I prefer using a cake tester because it leaves a smaller hole and provides a more accurate reading.
It should come out clean when they’re done. Let them cool completely in the pan before slicing. I use my cooling rack to speed up cooling.
Serve and Enjoy
Let the brownies cool completely in the pan before slicing into 9 or 16 squares, depending on the desired size. I like cutting them into smaller pieces since they’re rich and satisfying.
Serve them at room temperature for a fudgy texture, or microwave them for 10 to 15 seconds if you want the chocolate chips to melt again. Enjoy!
If you’re taking them to the gym or packing them for work, wrap individual squares in parchment paper and stack them in a sheet pan with a lid and handle so they stay fresh and don’t stick together.
Protein Brownies
Add Preferred SourceIngredients
- ⅔ cup almond flour
- 2 tablespoons chocolate whey protein
- 1 ½ cups chocolate chips divided
- ½ cup coconut oil
- ⅔ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- Cooking spray
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with foil and lightly coat with cooking spray.Cooking spray
- In a medium bowl, whisk together the almond flour and protein powder.⅔ cup almond flour, 2 tablespoons chocolate whey protein
- In another bowl, melt 1 cup of the chocolate chips with the coconut oil in the microwave, heating in 30-second intervals and stirring until smooth.1 ½ cups chocolate chips, ½ cup coconut oil
- Stir in the sugar, then add the eggs and vanilla, mixing until fully combined.⅔ cup sugar, 2 eggs, ½ teaspoon vanilla extract
- Add the almond flour mixture to the chocolate mixture and fold until a smooth batter forms.
- Pour the batter into the prepared pan and sprinkle the remaining ½ cup chocolate chips over the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before slicing and serving.
Video
Notes
- Perfect high protein dessert: These high protein brownies with chocolate protein powder are ideal for satisfying your sweet tooth, packing as healthy snacks for kids, or meal prepping for the week – just use a large mixing bowl to combine everything easily.
- Swap ingredients easily: Use different sweetener such as coconut sugar, honey, or maple syrup instead of white sugar, vanilla protein powder instead of chocolate, dark chocolate chips for intense flavor, replace half the coconut oil with almond butter, cashew butter, or any nut butter for extra protein, add a pinch of salt to enhance chocolate, stir in 2 tablespoons cocoa powder for richer flavor, or add ¼ teaspoon nutmeg for warmth.
- Use room-temperature eggs: They blend into the batter more smoothly and produce a better texture than cold eggs straight from the fridge.
- Check doneness early: Start checking at 25 minutes since ovens vary, and you want them fudgy, not dry. The toothpick should have a few moist crumbs, not wet batter.
- Let them cool completely: Cutting them warm makes them fall apart. I wait at least an hour before slicing for the cleanest cuts.
- Flash-freeze before storing: Freeze brownies on a baking sheet for 1 hour, then transfer to containers so they don’t stick together.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store the brownies in an airtight container at room temperature for up to 3 days. They’ll stay soft and fudgy if you tuck a piece of bread in the loaf container, which keeps the moisture locked in.
For longer storage, wrap each brownie in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw them at room temp for about 30 minutes, or pop them in the microwave for 15 seconds if you want them warm and melty again. The texture stays perfectly fudgy even after freezing.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
What to Serve With Protein Brownies
I love serving them with a cold glass of almond milk or a scoop of vanilla protein ice cream for an extra protein boost. They’re also great with fresh strawberries or raspberries, since the tartness balances the sweetness of the rich chocolate.
You can crumble them over Greek yogurt for breakfast or pack them with apple slices and peanut butter for a balanced snack. They pair well with coffee, especially a cold brew on hot afternoons.
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