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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, 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.
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
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.
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.
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.
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.
Frequently asked questions
Compared to traditional brownies, high protein brownies are healthier, as they contain less sugar, less carbs, and added protein.
Adding some almond or oat flour will give these brownies stability and structure, but it isn’t necessary.
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 ice cream
- Protein muffins
- Protein donuts
- Protein pudding
- Protein cookie dough
- Protein cupcakes
- Protein cinnamon rolls
Protein Brownies
Video
Ingredients
- 1 cup banana measured as mashed
- 1/2 cup almond butter can sub for peanut butter, cashew butter or a nut butter alternative
- 1/4 cup cocoa powder
- 1/2 cup protein powder
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
Nutrition
Originally published September 2016, updated March 2024
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.
LOVE IT!
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!
That means so much, enjoy!!
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!!
I’m allergic to Bananas (and coconuts just in case that’s another suggestion), is there anything else I could use?
You can use pumpkin or sweet potato
Can you sub sunflower butter? We have but and peanut allergies!
Sure can! 😀
Are these Keto friendly. Sounds like it
Do they need the protein powder? If so is there anything I could substitute it For?
You can make these instead- https://thebigmansworld.com/2015/10/05/healthy-3-ingredient-flourless-brownies/
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!
Can you use almond protein powder? Got one on amazon and it’s good
How much grams, cups, tablespoons does a scoop roughly contain please?
32-34 grams. Enjoy!
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 🙂
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!
Hi Shanice! They can be kept refrigerated for up to 5 days and frozen longer- Just freeze them individually 🙂
Have a question. For the Protein powder, can I use whey protein powder?
It won’t work sorry 🙁
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!!
How AWESOME is casein? I swear it is the secret ingredient which makes protein packed recipes edible 🙂
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.