Protein Brownies
Protein Brownies are my go-to when I'm craving chocolate but want something a bit healthier without it tasting like health food. They're fudgy, dense brownies made with chocolate whey protein, almond flour, and chocolate chips in every bite. I make them for afternoon snacks, meal prep treats, lunch box sweets, and whenever I need something chocolatey that's a bit better for me. They stay fresh at room temperature for 3 days or freeze for up to 2 months.
Ingredients
- 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
Here are my top tips for making perfect protein brownies every time:
- 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
Calories: 395kcalCarbohydrates: 37gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 42mgSodium: 20mgPotassium: 109mgFiber: 1gSugar: 32gVitamin A: 61IUCalcium: 55mgIron: 1mg
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