Protein Brownies


5 from 1624 votes
Jump to RecipeJump to Video

This post may contain affiliate links. See my disclosure policy.

These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, I love how they are a guilt-free dessert fix.

Looking for more high protein desserts? Try protein banana bread, protein cookies, and protein cheesecake.

Protein brownies.

As someone with a raging sweet tooth, getting my chocolate fix in healthier ways are always a plus. When I want something rich and chocoately, nothing beats these fudgy high protein brownies!

My protein mug cake 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!

Table of Contents
  1. Why you’ll love this protein brownies recipe
  2. Ingredients needed
  3. How to make protein brownies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More high protein recipes to try
  8. Protein Brownies (Recipe Card)

Why you’ll love this protein brownies recipe

  • 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. Oh, and they are dairy-free, too.

What I love about these brownies is that they taste incredible and have the best fudgy texture- everything you need in a good chocolate dessert!

Ingredients needed

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

  • Almond butter. Smooth and creamy with no added sugar. I either make my own or opt for a store-bought no-stir kind.
  • Banana. The riper the bananas are, the sweeter the brownies will be. Are you not a fan of bananas 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 chocolate flavor, but vanilla will also work.
  • Salt. Optional, but a pinch of salt to enhance the sweet flavors.
  • Mix-ins. Optional, but I love to add some dark chocolate chips, vanilla extract, or chopped dark chocolate.

How to make protein brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. 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. You can also mix by hand in a large mixing bowl.

how to make protein brownies.

Step 2- Bake. 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. 

Step 3- Cool then slice. Allow the brownies to cool in the pan completely before drizzling with chocolate and slicing them up. 

high protein brownies.

Recipe tips and variations

  • Use the right protein powder. Not all protein powders are equal. Casein, brown rice, and pea protein powders are far superior to whey protein powder 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. If you prefer sweeter brownies, add a few tablespoons of sugar or maple syrup.
  • 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 frosting 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 my 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.

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 it isn’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 recipes to try

protein brownies recipe.

Protein Brownies

5 from 1624 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. Watch how I make this in my kitchen in the video below!
Servings: 12 brownies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes




  • 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.


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.


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

Originally published September 2016, updated March 2024

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.

You May Also Like

5 from 1624 votes (1,595 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    What would you suggest, which flavour of protein powder is the most suitable? I have choco peanut butter!

  2. 5 stars
    Can’t wait to try alot of the recipes. I got to stay away from carbs . I have a pacemaker .

  3. 5 stars
    Such a great recipe! Boyfriend approved as well he loved it even more than I did. I added 2 eggs for extra protein, a small splash of vanilla extract and some espresso powder to increase the chocolate flavor. Even with the eggs, the brownies came out fudgey removing from oven after 18 mins. I added a .5 more to each ingredient to make a decent sized brownie, I read others have doubled the recipe to achieve thick brownies. I do think they would have been quite thin in my 8×8 pan following the given measurements.

  4. 5 stars
    Can someone convert this recipe Into oz or grams please. Google cup converters are unreliable and I made this recipe the first time and it was unreal… Second time not so good…

  5. 5 stars
    It was a good recipe. I think it lacks sweetness so I wasn’t sure if I could add 2 tablespoons of honey or maple syrup next time? Thought I may melt some chocolate chips and drizzle over the brownies to help this batch.

  6. 5 stars
    i added a little milk couldn’t get it out of blender i think to make a good sized one you need to double the recipe i love all your keto recipes thank you

  7. 5 stars
    Love these! I love chocolate orange and was thinking of trying adding orange flavouring to these, but do you think it would interact weirdly with the flavour of banana and peanut butter?

    1. Hmmm I think you could bypass it by using dark cocoa powder to really enhance the dark chocolate. Also adding some dark chocolate too 🙂

  8. 5 stars
    I make it a 6 ingredient. Add splash of vanilla and a 1/4 -1/3 cup of egg whites as I like mine cakier. Best add ins so far walnuts and/or dark chocolate (or peppermint) chips. Cook them in a mini muffin tin 8-10 minutes. Thank you for a recipe to use up the undeniable LeanFit chocolate powder (beyond me how the vanilla can be so good and the chocolate bad)

  9. 5 stars
    This is the best protein brownie recipe I’ve ever made and i’ve made tons of them. Super fudgy and rich and gooey.

  10. 5 stars
    Hi there! Love your recipes. I made these today and they are delicious but they never rose up at all, not sure how you got them to rise up like they are in the picture. Maybe to add some baking powder next time? Thanks.

  11. 5 stars
    I was happy to see the banana substitute! Not that I have anything against banana’s, but I don’t buy them often and so many recipes call for them. Apples, I have!! Sounds like a delicious recipe that I will try…with applesauce!

  12. 5 stars
    These were really yummy. If it helps anyone, I used 1 1/2 scoops of protein powder. I also had to add just a little bit of water…maybe 2 Tablespoons. I topped each with one chocolate chip. It made 18 bites and I baked them for 12 minutes and they were perfect. Thanks for the recipe!

  13. Looks awesome. Could I sub ground flaxseed for the protein powder? Not needing the protein, just wondering if flasxseed would work for the consistency.

  14. Do you think this would work if I subbed coconut oil or butter for the pb? We have such a large amount of allergies in our family that I’m struggling to find recipes. I KNOW this sounds crazy, but mom and one son need gluten-free (true celiac), 2 kids and mom need nut-free, 2 kids need egg-free, mom and daughter do dairy-free except butter, two kids are allergic to oats, and one child is allergic to carrots, cashews, pineapple, citrus, chickpeas, tomatoes, and strawberries. On top of that, mom and one son have epilepsy so SHOULD be on Keto (since it was developed specifically for epileptic patients before it became the rage), but we are finding it impossible to stay Keto with all of the things we CAN’T have. 🙁 I need to be able to take easy Keto recipes that can handle substitutions. I guess I could try Sunbutter, but it’s pricey. Any suggestions would be AWESOME. Thank you. 🙂

  15. Would it work with powdered stevia? I’ve never used stevia before. What classifies as one serving of stevia?

    1. Hi! Liquid stevia, depending on the brand, sometimes says one serving is 5 drops and some say 2 drops etc.

      If you use powdered stevia, I’d add a little and taste it to make sure it is sweet enough 🙂

      1. 5 stars
        I used sugar-free hot chocolate and chocolate isolate protein turned out fabulous thank you for the recipe

  16. Hi, all your recipes sound yummy! Can you tell me how much granulated sweetener I should sub for stevia? Thanks!

  17. are these less calories than normal brownies? ive been making these every day and eating them all in a day

  18. Hi! You say pour, but when I made these, the batter came out as more of a paste. Am I doing something wrong?

  19. Just read and tried these….YUMMMMMMMM ! I did add a little splash of buttermilk, thought to make it easier to mix up the other ingredients. And added dark choc chips also and wallnuts on the top. I don’t eat brownies without walnuts. It was a little sense but maybe after refrigerating it will be ok.The taste is amazing though thanks god bless.

  20. These wouldn’t necessarily win any beauty contest but they were really yummy, moist and chocolatey (I have to confess to adding an extra 1/4 cup cocoa powder just to be absolutely sure of the right chocolate hit! 😉). I also added 1tsp vanilla essence. I’ll definitely be making these again, after all they are healthy (nothing to do with the chocolate of course 😋) and I’d probably leave out the extra sugar next time which means they will be even healthier so I can have more of them!

  21. Hi, I made it exactly to the recipe. OMG, so good and 7 year old son approves! Yes please over grease your pan because they stick. We didn’t mind because it was so moist. We just ate the scrappings lol.

  22. I haven’t made these with bananas yet but have alternated sweet potato and canned pumpkin a few times. I started adding a little bit of honey and enjoy life dairy and soy free chocolate chips. I do have to add water to the batter because it’s so dry and I end up with about 20-34 minis. I really like them!

  23. I tried a REALLY tasty version of this. I used organic chocolate fudge protein, almond butter, cocoa powder, and BEET PURÉE. However, I made my purée from beet flour and water. Once mixed the “puree” had the consistence of a more grainy mashed potato. All mixed together, it was too dry so I added some lefter over cooled down coffee that I had sitting on the counter. The batter was SO good. The beets wonderfully sweetened it and complimented the chocolate flavor. If I were to do this again, I think I’d make truffles out of a drier batter because it was so good and had the appropriate consistency. To be honest, in muffin form, they were a bit disappointing because they didn’t really harden. Still tasty, but next time I wouldn’t bake them or else I’d add an egg or baking powder or something. All in all delish and very healthy!!

  24. I’m allergic to Bananas (and coconuts just in case that’s another suggestion), is there anything else I could use?

  25. Tried the recipe with whey protein and peanut butter. The texture was more pancake like, but still pretty good considering the calories and how healthy it is. Thanks!

  26. I Just made these and they are seriously amazing!! I didn’t want to deal with the extra work of making muffins so I used coconut oil in a 9×9 pan …. muffins turned into brownies!! I am totally adding this to recipes I need to make regularly 🙂

  27. Hey arman I just wanted to ask, how long can these brownie bows be kept refrigerated or in the freezer if I sub pumpkin for the banana? thanks so much!

    1. Hi Shanice! They can be kept refrigerated for up to 5 days and frozen longer- Just freeze them individually 🙂

  28. I am just getting back into weightlifting and eating healthy, so am still having a hard time adjusting my taste buds, etc. I made these tonight and honestly expected to have to choke them down and imagine they are real brownies. WRONG! My mouth, it was so excited! I’ve eaten 4 little bites already- dangerous! My blender is junk, so i used my kitchen aid mixer and beat the heck out of my bananas to get rid of lumps. I bought this protein powder to use (for this recipe & shakes) and it is sooo good!!!! Optimum Nutrition Gold Standard 100% Casein Protein Powder, Chocolate Supreme- bought on Amazon. Thank you for the yummy recipe and all the great tips!!

    1. How AWESOME is casein? I swear it is the secret ingredient which makes protein packed recipes edible 🙂

  29. So on a mega-baking day i tried these doing everything i think you said not to – even with vanilla whey protein, ungreased pans (but cute liners) and an apparently questionable ability to set an oven timer, they were pretty darn good. Very good. Almost gone good. so thank you for another addition to my “keeper” file!! I should have a “don’t think i could really fail” file.

    1. Hi Tara! If you go to myfitnesspal and add your specific brand ingredients, it will provide it for you! Enjoy! 🙂

  30. I just made these !!
    I had a little trouble mixing my ingredients , but I think I need new appliances ! ((Mixer))
    They are in the oven & I cannot wait to try!! ❤️

      1. Tried these this afternoon. Used 1/2 cup banana and 1/2 cup puréed pumpkin. Used UMP chocolate protein powder (the BEST tasting protein powder, imho). Used chunky almond butter, and did not add any sweetener. They are Devine… yummy. Calculated per mini (based on 18 count mini muffin pan) : 61 calories, 4.5 carbs and 3.6g protein each. Thank you!!

  31. Did you use normal bananas that are appropriate for eating plain (as in, still yellow) or were they really ripe and smushy like you would use for banana bread?

  32. Perhaps I missed it, but are you able to tell us how many carbs, etc., there are in these? My dil is diabetic and I’m always looking for low-carb treats. I’m going to try these simply because they sound so yummy! Thanks much.

    1. Hi Jean! For sure- If you go on to myfitnesspal or another calorie calculating website, if you plug in the ingredients, it will provide it for you! Hope you enjoy them 🙂

  33. How about I take a brownie tin and scoop everything out with a spoon or my bare hands? Does that work? XD ANYWAYS, your brownie creations never fail to strike me fancy! LOVE LOVE this!

  34. 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?

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

  35. 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. 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.

  36. 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.

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

  38. 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!

  39. 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!

  40. 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! 😉