Protein Brownies


5 from 1624 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, 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.

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

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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 .