This protein brownie recipe is easy to make, it is gluten-free, flourless, it's healthy and it makes a perfect pre or post-workout snack. Each square is under 200 calories and it takes you a long way.
Make these high protein brownies all throughout the year, they're a great source of energy and quite filling too. The perfect snack to tuck in any time, to take to a picnic or on a car or train trip.
- almond flour
- dark chocolate chips - can be substituted with chocolate chuncks which can be made by simply chopping a dark chocolate bar.
- walnuts - roughly chopped and toasted
- chia seeds
- raw cacao powder - I used organic one
- sea salt - ideally use a coarse one or sea salt flakes
- medium eggs - use organic
- peanut butter - chuncky peanut butter is better than smooth as the chuncky peanuts will give a lovely texture to this brownies recipe
- milk - any milk will do here ( see substitutions for alternatives)
- maple syrup - use a good quality brand
- protein powder - use a good whey protein powder and the flavour you like the most. Be careful as although whey is glute-free, it may contain gluten too as protein powders contain other ingredients too. Read the label carefully especially if you are after a gluten-free option.
- vanilla - a good pinch of organic vanilla powder or vanilla essence
See the recipe card below for exact quantities.
How to make protein brownies
Making this protein brownies recipe is dead easy. It only takes gathering all the ingredients, measuring and then mixing them.
- Take two glass bowls out, add all the dry ingredients to one of the bowls ( the larger one) and mix the liquid ingredients in a second bowl.
- Combine both and mix well together to make the protein brownie mix.
Hint: The protein powder will tend to dry the brownies so don't attempt using more and also take the brownies out of the oven on time to avoid getting some really dry brownies. The protein powder can even be left out altogether if you do not wish to use it or don't have any.
- maple syrup - can be sustituted by apple sauce or any sweteners like honey, dates syrup, agave, monk fruit - all these are great natural sweetenets alternatives, a lot healthier than any artificial ones
- milk - can be subbed by any non-dairy milk option like coconut milk, hazelnut milk or almond milk
- cacao powder - can be subbed with carob powder
- peanut butter - any nut butter like hazelnut or almond butter
If you would like this protein brownie recipe a vegan option protein here is one option:
Ingredients to use :
- bananas- cup mashed and they need to be overripe
- ¾ cup nut butter (almond, peanut, or cashew)
- ⅓ cup cacao powder
- ⅓ cup chocolate protein powder or any vegan powder you have/find
- 2 teaspoon vanilla extract
- ¼ tsp sea salt flakes
- ½ cup chocolate chips dark but do not more more than 70%
To make this :
- Add mashed banana, nut butter, cacao powder, protein powder, vanilla extract, and salt to a large bowl. Mix until evenly and well combined. Then, mix in the chocolate chips.
- Pour brownie batter into the oven proof square pan, spread across evenly and bake brownies for 30-35 minutes. Remove from the oven, allow brownies to cool completely, slice and enjoy!
Keto is a low carb and high protein brownie recipe:
- 7 tbsp coconut oil (melted)
- 4 tbsp sweetner (it has to be an artificial one such as erythritol)
- 1 large egg, (best to be at room temperature)
- 2 egg yolks (at room temperature)
- 5 oz sugar free dark chocolate, roughly chopped and divided
- ¼ cup plant-based chocolate protein powder
- ½ tsp baking soda
- ¼ tsp sea salt (coarse)
- 2 tbsp almond milk (unsweetened)
- Preheat your oven to 170C or 350 F and line an 8x8 inch pan with parchment paper;
- In a medium bowl beat together 5 tbsp of the coconut oil, reserving the rest for later, with the erythritol sweetner, egg, egg yolks for approx 1 minute.
- Place 4 oz of the chocolate and the remaining 2 tbsp of coconut oil in a medium, microwave-safe bowl and cook on half power, using 30 second intervals. Stirring in between until the chocolate has nicely melted.
- While beating, pour the melted chocolate into the egg mixture until well incorporated.
- Add the protein powder, baking soda and salt in and stir until well combined. Whisk in the almond milk.
- Finely chop the remaining one ounce of chocolate and stir into the brownie batter.
- Spread evenly into the prepared pan and bake for about 20 minutes.
- Allow to cool in the pan slice and enjoy!
These brownies can be stored in airtight containers as soon as they are cool. They can be stored on the counter/in a cupboard for a max of 3 days or refrigerated for 1 week.
Yes, make these delicious brownies ahead and store them as advised above.
I do not recommend you do this. When you add whey or protein powder to this, you risk making your batter way too sticky and ending up with super dry brownies.
You certainly can use and bake those using pea protein since this is heat stable, retaining its nutrients even after cooking. Pea protein can be used as a substitute for eggs when baking as it provides similar emulsification for the batter and gives your baked goods the same “spongy” texture as eggs
Easy Protein Brownie Recipe
- 2 glass bowls
- 1 spatula
- 1 oven dish 10.5 x 10.5 inch or 26 x 26 cm
- 1 sheet parchment paper
- 2 cups almond flour (200g)
- 80 g dark chocolate chips
- 60 g walnuts roughly chopped and toasted
- 20 g chia seeds
- 35 g raw cacao powder
- 1 pinch coarse sea salt
- 4 medium eggs
- 125 g peanut butter
- 100 ml milk
- 50 ml maple syrup
- 1 scoop protein powder (50g or 1.76oz)
- 1 teaspoon vanilla
- Preheat the oven to 170°C/350°F. Line a 10.5”x10.5” square oven proof pan with parchment paper. You may just grease with oil or butter if you like.
- In a medium bowl, mix together all the dry ingredients (almond flour, protein powder, chia seeds, vanilla, cacao powder, coarse sea salt, the toasted and chopped walnuts and the chocolate chips or/chunks.
- In a different glass bowl, mix and whizz the liquid ingredients - the eggs, peanut butter, milk and maple syrup.
- Add the eggs and peanut butter mixture to the almond flour and chocolate mixture and stir until well incorporated. Do not overmix.
- Pour the brownie batter into the prepared dish and sprinkle the remaining chocolate chips over the top. Bake for 25-30 minutes.
- Cool it on a cooling rack and cut it into squares. Serve and enjoy.
- The best way to store walnuts is buying those in shell and break them yourself and store them in a jar for up to 2 months on the counter - they will taste nice and fresh not like the ones we buy which always taste rancid.
- Chocolate - since these protein brownies are made with no added sugar, I recommend using chocolate chips containing no more than 70% cacao. The darker the chocolate, the less sweet the brownies will be. For that reason, I never recommend going above 70% cacao mass cocolate.