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.
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 desserts like a 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
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. 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!
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 no-stir kind.
- Banana. The riper the bananas are, the sweeter the brownies will be. 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 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.
Find the printable recipe in the recipe card below.
How to make protein brownies
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. 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.
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 aren’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 desserts to try
Protein Brownies (4 Ingredients)
- 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.
Recipe originally posted September 2016, but updated to include new information, new photos, and a recipe video for your benefit.
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