Protein Brownies

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5 from 1180 votes
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These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, they make a guilt free dessert fix.

Protein brownies.

As someone with a raging sweet tooth, getting my chocolate fix in healthier ways are always a plus.

This is why we regularly make healthy chocolate cake or brownie bites. They are rich and chocolatey but made with wholesome ingredients. When we are in the baking mood and want brownies, nothing beats these fudgy high protein brownies!

Table of Contents
  1. Why you’ll love this protein brownies recipe
  2. How to make protein brownies
  3. Tips and tricks
  4. Storage instructions
  5. Recommended tools to make this recipe
  6. Frequently asked questions
  7. More high protein desserts to try
  8. Protein Brownies (4 Ingredients)

Why you’ll love this protein brownies recipe

My protein mug cake recipe inspired these brownies. It’s essentially a single serving version but as someone who enjoys this so often, I need a big batch! These are a staple in our kitchen and I have no doubt they will be in yours, too!

  • They need just four ingredients. Bananas, cocoa powder, almond butter, and protein powder.
  • Each brownie has 12 grams of protein. Not only do these brownies satisfy the sweet tooth but they also keep you fuller for longer.
  • You can add even more protein! If 12 grams isn’t enough, you can double that by spreading a protein frosting over the top (check the recipe card for the details!).
  • Naturally vegan and gluten free. These are great if you can’t eat eggs or flour.

How to make protein brownies

The beauty of making these high protein brownies is that everything is thrown in a blender, bowl, or mixer to create a batter. All you do then is bake it up and you are done!

The ingredients

  • Almond butter. Smooth and creamy with no added sugar. I either make my own or opt for a no-stir kind.
  • Banana. The riper the bananas are, the sweeter the brownies will be.

Banana substitute

Not a fan of banana or allergic? Swap it out for equal parts pumpkin puree or unsweetened applesauce. However, you will need to add some sweetener or syrup to compensate for the lack of sweetness.

  • Cocoa powder. I like using dark cocoa powder for an extra rich flavor, but any cocoa powder works.
  • Protein powder. Using a chocolate protein powder will yield the best flavor but vanilla will also work.
  • Mix-ins. Optional, but I love to add some chocolate chips or chopped dark chocolate.

The Instructions

Start by adding all your ingredients into a high-speed blender or food processor. Blend the ingredients together until fully combined. If desired, add some chocolate chips.

how to make protein brownies.

Then, transfer the batter into a lined pan and bake for 15-20 minutes, or until a skewer comes out ‘just’ clean. While the brownies are hot in the pan, lightly press your hand over the top to form unnatural cracky tops. 

Allow the brownies to cool in the pan completely before drizzling with chocolate and slicing them up. 

high protein brownies.

Tips and tricks

  • Use the right protein powder. Not all protein powders are equal. Casein, brown rice, and pea protein powders are far superior to whey or whey protein blends. Whey based powders tend to dry out baked goods.
  • Make the brownies sweeter. These brownies rely on the banana and the sweetened protein powder for sweetness. Add a few tablespoons of sugar or maple syrup if you prefer sweeter brownies.
  • Do not overbake them. Once the brownies are firm on top and a skewer comes out mostly clean, they are ready to be removed from the oven.
  • Add mix-ins. Like any good brownie, these are a blank canvas, so fold through some chocolate chips, walnuts, or even candy!
  • Frost them. To take these brownies to another level, add a layer of sugar free or healthy frosting to them.
  • Make protein brownie bites. Instead of baking them in the square pan, bake them in a muffin tin for a protein-packed version of brownie bites.

Storage instructions

To store: Leftovers should be stored in the refrigerator, covered, as they will spoil at room temperature. They will keep well for up to five days.

To freeze: Place the brownies in an airtight container and store them in the freezer for up to 6 months.

  • Square pan. The perfect size to bake thick and delicious brownies.
  • High speed blender. I love using a blender over a mixing bowl because there are no traces of bananas whatsoever.
  • Food processor. Use the handy dandy food processor if you don’t have a blender.
Protein Powder Brownies.

Frequently asked questions

Are protein brownies healthy?

Compared to traditional brownies, high protein brownies are healthier, as they contain less sugar, less carbs, and added protein.

Can I add flour?

Adding some almond or oat flour will give these brownies stability and structure but aren’t necessary.

Why didn’t I get the crackly tops?

To get the crackly tops, you need to press down on them once removed from the oven. They do not occur naturally.

More high protein desserts to try

protein brownies recipe.

Protein Brownies (4 Ingredients)

5 from 1180 votes
These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, they make a guilt free dessert fix.
Servings: 12 brownies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a high speed blender or mixing bowl, combine all your ingredients and blend or mix until smooth.
  • Transfer the brownie batter to the lined pan and bake for 15-20 minutes, or until the tops are firm.
  • Remove the brownies from the oven and gently press down on the tops to form a crackly top. Let them cool completely before slicing and serving.

Notes

TO STORE: Leftovers should be stored in the refrigerator, covered, as they will spoil at room temperature. They will keep well for up to five days.
TO FREEZE: Place the brownies in an airtight container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1brownieCalories: 97kcalCarbohydrates: 6gProtein: 6gFat: 6gSodium: 8mgPotassium: 163mgFiber: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 54mgIron: 1mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Yesss I love brownie bites! If I ever get dessert cravings, I usually only want a couple bites, so mini brownies are perfect for this. Trader Joe’s makes my favorite kind, but these are obviously much better for you. Only thing missing is the sea salt on top! 😉

  2. Wait. Good things come in small packages? I thought good things came in large packages? Like ridiculously oversized packages. Like a ridiculously large box fill with these mini-muffin brownies. Just imagine how awesome that would be! Love the way you mixed it up and changed the shape of these bad boys. Sounds quite tasty, mate!

  3. Brownie bites?! How waesome. I used to eat the costco ones but they are’nt nearly as good for you as these ones are! good work!

  4. Brownies are my all-time favourite dessert! These look delicious – and I can’t believe they have both banana AND protein powder in!

  5. I’m currently addicted to “bites” of all sorts. I mean, they’re teeny so you can eat thirty million. And YES to straight from the freezer. So good.

      1. I am allergic to bananas and very much appreciate your alertnatives for this recipe! Banana allergies are more common than most think and is a cross reactor for those with latex allergies.

  6. These are beautiful– they look so much like a regular brownie! I steer clear of most vegan protein powders because I am allergic to soy and peas, and pea protein is usually in those blends– but the rice one I could try! I use whey in my smoothies, and you’re right– it’s awful in baked goods!

    1. Hi Rebecca- You can make my 3 ingredient flourless brownies- It’s the same recipe, minus protein powder 🙂 Enjoy!

  7. I have never bought protein powder. Is there a standard sized scoop that comes with it? If not could you give a Tablespoon measurement? I have also never used muffin tins that are not teflon. Is it necessary to grease those so the liners won’t stick? And what kind of grease, oil, butter, spray, or Crisco works?