Easy Protein Brownie Recipe

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.

Have you seen my other brownie recipe great for a treat? What about this fancy and truly amazing Christmas Santa hats recipe or these healthier dark cacao brownies.

Jump to:

• Ingredients
• How to make protein brownies
• Substitutions
• Variations
• Keto option
• FAQs
• Easy Protein Brownie Recipe

Ingredients

• 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.

1. 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.
2. 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.

Substitutions

• 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

Variations

Vegan option:

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 :

1. 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.
2. 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 option

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)

Method:

1. Preheat your oven to 170C or 350 F and line an 8x8 inch pan with parchment paper;
2. 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.
3. 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.
4. While beating, pour the melted chocolate into the egg mixture until well incorporated.
5. Add the protein powder, baking soda and salt in and stir until well combined. Whisk in the almond milk. 
6. Finely chop the remaining one ounce of chocolate and stir into the brownie batter.
7. Spread evenly into the prepared pan and bake for about 20 minutes.
8. Allow to cool in the pan slice and enjoy!

FAQs