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If you've ever made protein brownies that came out dry, chalky, or just didn't hit the spot-this recipe is your redemption. These fudgy, chocolate-packed brownies taste like dessert but deliver over 7 grams of protein per serving. They're gluten-free, naturally sweetened, and totally satisfying. Whether you need a post-workout treat or a healthy snack for your sweet tooth, this recipe checks all the boxes.
Table of Contents
Why You'll Love This Recipe
These brownies aren't your average healthy dessert. They're packed with rich chocolate flavor, sweetened with coconut sugar and pure maple syrup, and made with wholesome, simple ingredients you likely already have on hand.
Unlike other high protein desserts that can be rubbery or bland, this recipe uses the right balance of fat, moisture, and protein to create a fudgy, melt-in-your-mouth texture. They taste just like regular brownies-but with better ingredients and a major protein boost.
Each brownie contains around 7 grams of protein, depending on the brand and type of protein powder used. They're perfect for fueling up after a workout or as a guilt-free evening treat.
Love this recipe? Don't miss my Double Chocolate Thin Mint Brownies or Chocolate Protein Cheesecake for more better-for-you chocolate options. And for fall vibes, try these Easy Pumpkin Blondies.
Ingredients You'll Need
Here's what goes into this protein brownie recipe. See the recipe card below for exact measurements.
- Dark chocolate chips: Melted into the batter and sprinkled on top for gooey, melty bites. I use Enjoy Life for a dairy-free option.
- Butter or ghee: Adds richness and moisture. Swap for coconut oil to make it completely dairy-free.
- Coconut sugar: A natural sweetener with caramel undertones that keeps the brownies refined sugar-free.
- Pure maple syrup: Provides moisture and subtle sweetness. You can use honey or date syrup as substitutes.
- Chocolate protein powder: The star ingredient. It boosts protein and enhances chocolate flavor. You can also use vanilla protein powder, unflavored protein powder, or different protein powders like whey, casein, or plant-based blends. Be Well By Kelly and FlavCity are my go-tos.
- Gluten-free 1:1 flour: Provides structure and mimics the consistency of purpose flour. I recommend King Arthur's blend.
- Raw cacao powder: Deepens the chocolate flavor. Cocoa powder is a fine substitute, though cacao offers more antioxidants.
Depending on the protein powder, each scoop can contribute 15-25 grams of protein, which adds up to a macro-friendly treat!
How to Make This Protein Brownie Recipe
Step 1: Preheat the oven to 350 F. Spray a prepared pan (8×8 square) with avocado oil or non-stick cooking spray. Combine 1 cup chocolate chips and the butter in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until fully melted.
Step 2: In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla extract. Pour in the melted chocolate mixture and stir to combine.
Step 3: In a separate bowl, stir together the protein powder, gluten-free flour, and cacao powder.
Step 4: Add the dry ingredients into the wet mixture and stir to form brownie batter. Fold in the remaining ½ cup of chocolate chips, saving a few to sprinkle on top.
Step 5: Pour the batter into the prepared pan and smooth it out with a spatula. Sprinkle the remaining chocolate chips on top.
Step 6: Bake for 23-25 minutes, or until the top is set. Let cool for 15 minutes before slicing with a wet knife for the best result.
Solving Common Protein Brownie Problems
- Too dry or rubbery? These brownies include enough fat and moisture (from butter and maple syrup) to stay soft and fudgy.
- Weird protein taste? Using rich cocoa and natural sweeteners masks any bitterness from the protein powder.
- Not enough structure? Eggs and gluten-free 1:1 flour help hold the brownies together like a classic recipe.
- Too sweet or not sweet enough? This version strikes a balance between coconut sugar and maple syrup, giving it a dessert-worthy finish without refined sugar.
Recipe Tips for Perfect Brownies
- Add a spoonful of Greek yogurt to make them even fudgier.
- Drizzle peanut butter on top for extra flavor.
- Line your baking pan with parchment paper for easy removal.
Serving Tips
These protein brownies are delicious on their own, but here are a few fun ways to serve them:
- Top with ice cream: Try a scoop of Ninja Creami protein ice cream.
- Add nut butter: A drizzle of almond, peanut, or cashew butter adds a salty contrast.
- Pair with a cozy drink: Sip on my Protein Hot Chocolate for a double-chocolate treat.
Storage & Meal Prep Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Lasts for up to 1 week.
- Freezer: Freeze for up to 3 months. Wrap individually for easy on-the-go snacks.
Recipe FAQs
Depending on your protein powder, each brownie has about 7 grams of protein.
Yes! Use coconut oil instead of butter, flax eggs (1 tbsp flax + 2.5 tbsp water per egg), and a plant-based protein powder.
You can try it, but oat flour absorbs moisture differently. Start with ¾ the amount and add a splash of liquid if needed.
Enjoy these fudgy protein brownies as a healthy dessert or a grab-and-go snack. Don't forget to save the recipe card, leave a review, or share a photo if you give them a try!
More Protein-Packed Treats
Healthy Chocolate Protein Mug Cake
Chocolate Chip Peanut Butter Protein Cookies Recipe
Ninja Creami Protein Ice Cream (24g Protein, 4 Ingredients)
Fudgy Protein Brownies (7g Protein + No Weird Aftertaste!)
Equipment
Ingredients
- 1.5 cups dark chocolate chips, divided, I like to use Enjoy Life brand
- ½ cup butter , or ghee
- 3 eggs
- ⅔ cup coconut sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup chocolate protein powder, I like Be Well By Kelly or Flavcity brand
- ⅓ cup gluten free 1:1 flour, I like King Arthur brand
- 3 tbsp raw cacao powder
Instructions
- Preheat oven to 350. Spray a 8×8 inch non-stick baking pan with avocado oil.
- Combine 1 cup chocolate chips and the butter in a microwave safe bowl. Heat in 30 second increments, stirring in between, until melted.
- Add the eggs, coconut sugar, maple syrup and vanilla to a bowl. Pour in the chocolate butter mixture and vanilla extract and stir to combine.
- In a separate bowl, add the chocolate protein powder, gluten free flour, and cacao powder. Stir.
- Add the dry ingredients into the wet ingredients and stir. Add the remaining ½ cup chocolate chips, saving some to sprinkle on top.
- Pour the batter into the baking pan and use a spatula to spread it out evenly. Sprinkle chocolate chips on top.
- Bake for 23-25 minutes or until set on top. Let them cool for 15 minutes, then slice using a wet knife. Enjoy!
Notes
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- Want them extra fudgy? Stir in a spoonful of Greek yogurt to enhance moisture.
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- For a peanut butter twist, drizzle peanut butter on top.
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- For clean slices and easy removal, line your baking pan with parchment paper, making sure to leave some overhang on the sides. This way, you can simply lift the brownies out instead of struggling to get them out of the pan!
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: For longer storage freeze for up to 3 months.
- Refrigerator: Keeps for up to a week for a firmer texture.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Great recipe, these came out amazing!
Easily the best, most fudgy brownies but not overwhelmingly sweet! Also feel good knowing there’s protein
AMAZING. Best brownies I’ve ever had. Not super sweet, just the perfect amount. Very chocolaty…. I didn’t have chocolate protein power I used vanilla and they still turned out amazing.
My husband loved them, his friends loved them.
I added the spoon full of Greek yogurt.
Making another batch right now 🙂
So delicious! And kid approved 😁
Delicious! My kids also enjoyed these.
I saw this recipe and immediately made them and wow, this recipe is amazing!! The texture is perfect fudge consistency and the flavor is so so yummy.