These Protein Brownies are easy, healthy brownies packed with over 13 grams of protein per slice for a quick and healthy dessert or post-workout snack.
I love making simple and healthy brownies and today I wanted to make a version with protein powder but I was out of flour so I had to find a way. These brownies turned out super moist, fudgy, and rich, a bit like my Fudgy Date Brownies or No Bake Brownies but with a lot more protein!
Ingredients and Substitutions
- Peanut Butter – Substitute with almond butter, cashew butter, or sunflower seed butter (for a nut- free alternative). Choose natural, unsweetened nut butters for better control over sweetness and additives.
- Eggs – I haven’t tried this recipe with a flax egg or chia egg and I suspect that the lack of flour might not make it work. Use room temperature eggs for better incorporation.
- Greek Yogurt – Substitute with coconut yogurt, almond yogurt, or soy yogurt. Use full-fat Greek yogurt for richness, or non-fat for lower calories.
- Maple Syrup – Substitute with honey, agave nectar, or sugar-free syrup (for low-carb/keto). Choose pure maple syrup for best flavor.
- Chocolate Protein Powder – Substitute with unflavored protein powder + extra cocoa powder, or collagen powder. Choose a high-quality protein powder with minimal additives.
- Unsweetened Cocoa Powder – Substitute with cacao powder for added nutrients. Use Dutch-processed cocoa for a smoother, less bitter taste.
- Baking Powder – This brings a soft and fluffy texture. Check expiration date for freshness.
- Chocolate Chips – Substitute with cacao nibs, chopped dark chocolate, or sugar-free chocolate chips (for low-carb/keto). Choose higher cocoa percentage for less sugar and more antioxidants.
- Vanilla Extract – Substitute with almond extract, or omit if unavailable. Use pure vanilla extract for best flavor.
How to Make Protein Brownies
This flourless brownie recipe is super easy to whip up, but I’ve included below a few pictures of key steps.
Combine all the ingredients in a large mixing bowl.
Stir with a spatula until the batter is uniform.
Transfer the batter in a square baking pan and press a few chocolate chips on the top.
Bake the brownies for 20 to 25 minutes at 350 °F (180 °C) before letting them cool down.
Expert Tips
- Mixing technique: Mix wet ingredients thoroughly before adding dry ingredients to ensure even distribution.
- Protein powder incorporation: Sift the protein powder with cocoa powder to prevent clumps.
- Texture control: For fudgier brownies, slightly underbake them. For cakier brownies, bake a few minutes longer.
- Cooling method: Allow brownies to cool completely in the pan before cutting for cleaner slices.
- Flavor enhancement: Add a pinch of espresso powder to intensify the chocolate flavor.
- Even baking: Rotate the pan halfway through baking for uniform cooking.
- Texture variation: Swirl in a tablespoon of nut butter on top before baking for added visual appeal and flavor.
- Portioning: Use a plastic knife for cleaner cuts when slicing the brownies.
More Brownie Recipes
Prevent your screen from going dark
-
Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch loaf pan with parchment paper. Slightly oil with cooking oil spray. Set it aside.
-
In a large mixing bowl, whisk peanut butter, eggs, maple syrup, yogurt, and vanilla extract.
-
Use a rubber spatula to stir in cocoa powder, protein powder, and baking powder. The batter will be thick, and that’s normal. If it is too dry or thick, this can happen if you use whey protein powder; stir in an extra 2 tablespoons of any milk you love.
-
Fold in chocolate chips if you like and stir to incorporate.
-
Transfer the batter to the prepared pan, spread it in a single layer, and sprinkle extra chocolate chips on top if desired.
-
Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top crackle and a toothpick inserted in the center comes out clean.
-
Cool down on a cooling rack before slicing.
Note 2: Any plain yogurt, including dairy-free yogurt, could be used.
Note 3: Any liquid sweetener, including sugar-free sweeteners, works.
Note 4: We tested the recipe with plant-based protein powder, whey protein powder might dry out the texture, and you may need an extra 2-3 tablespoons of almond milk to make the batter smooth.
Storage: You can store the brownies in an airtight container in the fridge for up to 4 days.
Serving: 1 sliceCalories: 297.1 kcal (15%)Carbohydrates: 24.4 g (8%)Fiber: 5.6 g (23%)Net Carbs: 18.8 gProtein: 13.5 g (27%)Fat: 18.9 g (29%)Saturated Fat: 5 g (31%)Polyunsaturated Fat: 3.7 gMonounsaturated Fat: 7.8 gTrans Fat: 0.004 gCholesterol: 41.8 mg (14%)Sodium: 251.5 mg (11%)Potassium: 254.3 mg (7%)Sugar: 14.2 g (16%)Vitamin A: 64.9 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin D: 0.2 µg (1%)Calcium: 82.4 mg (8%)Iron: 2.2 mg (12%)Magnesium: 65.6 mg (16%)Zinc: 1.2 mg (8%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
