These healthy protein brownies are easy to make, fudgy, moist, grain free and have a rich chocolate flavor. They’re made with almond flour, coconut sugar and protein powder for a healthy gluten free treat!
But seriously, if you think these are going to have a weird, gritty texture and flavor, think again! They’re rich, fudgy, chewy and kind of similar to my almond flour brownies if you’ve ever had those.
They have a rich chocolate flavor from chocolate chips and cocoa powder, protein from the protein powder and eggs and are completely refined sugar free, dairy free, grain free and paleo friendly.
Key Ingredients & substitutions
Eggs. The eggs are essential to help bind all of the ingredients together and give these brownies some rise and a chewy texture. They also add about 18 grams of total protein which certainly is a win!
Coconut sugar. I opted to use coconut sugar to keep these refined sugar free, but any kind of granulated sugar will work here. If you prefer, you can use a 1:1 sugar replacement to make these keto brownies.
I like buying my pantry staple items like this from Thrive Market to save money!
Chocolate chips. I used semi-sweet chocolate chips which will be melted and added to the batter for a rich and fudgy texture.
Coconut oil. Be sure to use refined coconut oil which has no coconut smell or flavor. You can also sub for butter if you prefer.
Protein powder. I opted for a chocolate pea protein, but whey protein will also work if you have that.
Almond flour. We just need a small amount to help absorb some of the excess moisture and create a really chewy texture. If you need these to be nut free, you can try subbing for oat flour instead.
How to make protein brownies
Step 1: Beat together the eggs and sugar until well combined, about 1 full minute.
Step 2: Beat in the vanilla, coconut oil and melted chocolate chips until creamy.
Step 3: Add in the protein powder, cocoa, salt and almond flour. Use the electric mixer to combine, then fold in the remaining chocolate chips.
Step 4: Transfer to a lined 8×8 aluminum baking pan and bake for about 25 minutes.
Step 5: Let cool, then slice and enjoy! I like to top mine with a drizzle of melted chocolate and sea salt, but this is totally optional!
How to store
These protein brownies do best stored in a container at room temperature, though you can also store them in the fridge for a few extra days. They will last for about 3 days at room temp, or up to 5 in the fridge.
Can you freeze brownies?
Yes! These brownies can be frozen for up to 1 month. I suggest allowing them to cool completely, then slice and transfer to a freezer safe bag. Keep a little space between each brownie, then place in the freezer.
To reheat, I like to pop them (while still frozen) in the oven at 350 for about 5 minutes or until warm through the center.
Frequently asked questions
Can you add protein to brownie mix?
I don’t recommend adding protein powder to a store bought brownie mix as it can thicken the batter too much and lead to dry brownies. It’s best to make them from scratch so the proportions are already all set up!
Can I make these vegan?
This recipe calls for 3 eggs, which is too many to safely omit or sub for an egg replacer, so I don’t recommend that here. The eggs are a key ingredients for the texture of the final brownie.
Can I make these keto?
Yes! You can swap the coconut sugar for a keto friendly 1:1 sugar substitute and use stevia sweetened chocolate chips like Lily’s sweets.
More chocolate recipes you’ll love!
- Healthy Hot Chocolate
- Brownie Bites
- Chocolate Truffles
- Oat Flour Cookies
- Chocolate Chip Chickpea Cookie Dough
- Vegan Brownies
Fudgy Protein Brownies
by: claire cary
- ½ cup chocolate protein powder
- ⅓ cup blanched almond flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- Preheat the oven to 350 Fahrenheit. Line an 8×8 pan with parchment paper and set aside.
- Combine 1 cup of the chocolate chips (keep the other 1/2 cup aside for now) and coconut oil in a bowl. If you have a scale, please use it! You need 95 grams of coconut oil which is about 1/2 cup and 6.5 ounces of chocolate chips which is about 1 cup. With these two ingredients, accurate measurements are so important.
- Melt in the microwave using 30 second intervals, stirring between each, until fully melted.
- Meanwhile, add the eggs and coconut sugar to a bowl or bowl of a stand mixer and beat together for about 1 minute.
- Beat in the vanilla and the chocolate once melted.
- Add in the remaining dry ingredients and beat until a smooth batter form.
- Fold in the remaining 1/2 cup of chocolate chips.
- Add the batter to the prepared pan and bake for 22-28 minutes, I usually do 25 minutes but all ovens are different.
- Remove from the oven and let cool in the pan for 10 minutes, then lift out and let cool before slicing. Enjoy!