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!
If you’re a regular around here, you may have noticed I’m on a protein kick. Protein pancakes, protein muffins, vegan cookies, protein energy bites and now fudgy protein brownies.
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.
They have about 6-7 grams of protein per brownie with a lot less sugar and fat than a traditional brownie! Try my protein cookies or protein chocolate cake next!
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.
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!
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Fudgy Protein Brownies
by: claire cary
Ingredients
Wet
- 1 ½ cups semi-sweet chocolate chips divided
- ½ cup refined coconut oil 95 grams
- 3 eggs
- ¾ cup coconut sugar
- 2 teaspoons vanilla extract
Dry
- ½ cup chocolate protein powder
- ⅓ cup blanched almond flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
Instructions
- 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!
Peyton says
Super yummy and gooey
Linda says
Have made it twice, 1st time was really good. 2nd time I added too much coconut oil by mistake, still lovely and added 3/4 cup dried cranberries.
Claire Cary says
Sounds delish with the cranberries!
Julie Parks says
Wonderful brownies. Soft and warm, perfect recipe for everyone.
Claire Cary says
Thank you, Julie!
Caroleen says
These look great! How many brownies do you cut out of the whole recipe?
Claire Cary says
I usually do 16, but you can do 9 or 12 as well!
Lilly says
Can I use vanilla protein powder and just add in cocoa powder to get it chocolately with the chocolate chips?
Claire Cary says
Unfortunately, that won’t really work as the proportions will be off between wet/dry ingredients! If you use 1/2 cup vanilla protein powder and 2 tablespoons of cocoa as the recipe calls for, that will work but the chocolate flavor won’t be very strong.
Laura says
I’m picky when it comes to brownies. Absolutely love these. I was especially surprised as these were healthier protein packed brownies. My toddler asked for more! I can’t thank you enough for this recipe. Just added it to my faves collection.
Claire Cary says
Thank you, Laura! Love a toddler approved recipe 🙂
Laura says
I used vanilla protein powder and it turned our delicious.
Claire Cary says
Perfect, so glad that worked well!
dan says
can i substitute the coconut oil with olive oil? any ideas?
Claire Cary says
If you don’t have coconut oil, your best bet is butter since the fat composition is similar to coconut oil. You can use a different kind of oil like olive or refined avocado, but the flavor and texture will be a bit different.
Anonymous says
Could you please provide the nutritional value per brownie ?
Claire Cary says
Nutrition information is included at the bottom of the recipe card!
Cristina says
These are so good!! I didn’t have all the ingredients on hand so I made a couple of substitutions and it still came out amazing. I used Monk fruit sweetener and coconut flour instead of coconut sugar and almond flour. I kept the same amounts and it worked great.
Claire Cary says
So glad they worked with those subs!
Emily says
Absolutely AMAZING!! This was the first recipie I ever made with protein powder and I thought it would taste weird or ‘off’ but it was surprisingly really good! No chalky or bitter tastes. The batter was even thick and creamy like normal brownie batter. I didn’t have coconut sugar or almond flour so I just used normal sugar and flour so I guess I cheated a little but I intend these as a dessert so I don’t mind. I used Designer Whey gourmet chocolate protein powder.
Claire Cary says
Thank you Emily! So happy you enjoyed these.
Jena says
Please share macros! This recipe seems like it would have a higher fat content than protein.
Claire Cary says
Nutrition information is included in the bottom of the recipe card!