Fudgy Protein Brownies
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, chickpea blondies or protein chocolate cake next!
Why you’ll love this recipe
- Gluten free and paleo
- Keto friendly
- 6 grams protein per serving
- Easy to make
- Rich & fudgy
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. Just be sure to use chocolate and not vanilla for the best flavor.
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.
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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 or until a toothpick comes out clean.
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.
Can you add protein powder 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 ingredient for the texture of the final brownie and they do add 18 grams of protein to the whole recipe!
Make them keto friendly!
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
- Chickpea Cookie Dough
- Vegan Brownies
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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!
Notes
Comments
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My brother & sister loved these protein brownies I baked for them. Altho, my brother suggested I add more protein powder into the recipe like 4 scoops of choco Whey protein powder while my sister prefers a less sweet version. What adjustments do I need to make for those 2?
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4 scoops is going to dry out the batter, I don’t recommend that! For less sweet, just decrease the coconut sugar!
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Sorry for all the typos. “By” mistake.
And chocolate Covered cherries. 10 stars! Will make again! -
NUMMY! RIDICULOUSLY, INSANELY DELICIOUS!
I made as you suggested and weighed my chips and oil…melted in stovetop…and NY mistake grabbed my Almond extract! Alas, 2 tsp. Of Almond and 1 tsp. Vanilla….result was an amazing “chocolate coveted cherry” finish! 22o calories and super satisfying! Thank you!!! -
How many calories per serving?
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All nutrition information is in the bottom of the recipe card!
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Thank you!
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I don’t know what is different (I’m in central Michigan for elevation purposes), but I had to have it in the oven at 350* for 43 minutes. It came out perfect so no complaints, I’m just curious!
Also, I used granulated sugar and they tasted delicious!!!
Five stars, 10/10, highly recommend, and am already making it for a second time!
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super delicious and did not taste like protein powder unlike other protein powder-based desserts!
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Thanks, Amanda!
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I’m wondering how you got 16 brownies out of this recipe? I made 1x of this recipe and I got 6 2”x3” brownies and they’re about as thick as the ones in the picture. So I’m just wondering what the protein and calorie count is for each of my brownies since I got so many less out of the same amount of batter!
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Did you use an 8×8 pan? It’s standard to cut into 4 rows of 4, so each brownie will be 2×2.
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I believe I used a 9×11 since that’s what I had. I didn’t realize that a 2×2 would be standard since that seems like small pieces! Thanks
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I made the following substitutions:
1/2 C of apple sauce for the 1/2 of the oil
1/2 C coconut sugar, bc I used apple sauce that’s naturally sweeter
Naked Casein protein powder
1 T coconut flour( no almond flour), because I wasn’t sure if the casein would be enough, and I hate almond flour. (coconut flour requires more moisture so you don’t want to use too much)
2.5 T cacao powder, because I didn’t have chocolate flavored protein powder.
baked for like 15 minutes in a gas oven. but I prefer mine underdone anyway.result: they are good, and very rich, I might not have needed they extra 1/2 T of cacao powder… but they are also not dense and fudgy, probably due to the apple sauce. I prefer chewy fudgy brownies so I’d probably try again without the apple sauce, but I had it to use up and wanted something less calorie dense. They are still edible so if you’re looking for something a little lighter in calories but still sweet, subbing 1/2 the oil for applesauce is your friend!
Also my measurements were not based on anything other than educated guessing. A better recipe can probably be found in here somewhere, I just used the ingredients I wanted to use in the way I thought they might work.
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Friend made these as per recipe and i loved them. Was wondering if I could sub out the eggs with something else to make it vegan friendly?
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Unfortunately, no. I explain all sub options in the post!
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Can I use honey instead of coconut sugar?
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I’d stick with a granulated sugar, not a liquid one here!
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I made these last night and they are fantastic! We didn’t have chocolate protein powder, just vanilla. I also used Hershey’s Special Dark cocoa powder. I used the vanilla protein powder and added an extra tablespoon of dark cocoa powder. Super yummy, loved by the whole family! I just found your recipes on Pinterest last week while searching for protein snacks. I made the Peanut Butter Protein Balls a few days before and they were easy and delicious as well. I’ll be checking out more of your recipes! Thank you!
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Perfect! Thanks, Glen! Can’t wait to see what else you make.
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Great brownies and easy to follow recipe! I used garden of life chocolate protein powder – I would make these again and also add some vanilla protein powder for extra flavor. I added 1 tsp espresso powder and 1/4 cup sourdough starter for funsies (added an extra scoop of protein powder to compensate) and they were done at 27 min. I also used lakanto golden sweetener for coconut sugar and Lily’s chocolate chips to help reduce sugar. Will definitely make again!
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Sounds perfect! Thanks, Olivia!
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Oh, I also added almond milk and an extra egg to get the consistency right.
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I subbed the chocolate chips for shaved coconut and sliced almonds! And traded the almond flour for whole wheat flour. I used chocolate protein powder.
I also added 2 tablespoons of natural almond butter! I melted 2 tbs of coconut oil, 1 tbs of almond butter, 1tbs of honey, 1/4 tsp cinnamon, and a pinch of salt for a glaze to pour over the top after baking. Also sprinkled some coarse sea salt over that 😙🤌🏼 -
What can you substitute for the sugar? Maple syrup?
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I’d stick with a granulated sugar for this recipe!
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I used maple syrup. I did a half cup. They turned out great!
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