protein brownies

Easy protein packed yet delicious brownies

Fudgy Flourless Hemp Protein Brownies

bananas

/ 2 oz apple sauce

cocoa powder

tsp baking soda

salt

vanilla essence

chocolate

Preheat the oven to 175ºC and prepare a brownie/cake pan or nine to twelve muffin cases.

Simply mix all the ingredients, except for the chocolate, smooth in a food processor or first mix the banana and apple sauce smooth with a handstand mixer and then stir in the rest ingredients.

Divide the batter between the muffin cases or just transfer to your prepared pan. Optionally top with for example chocolate, cacao nibs, nuts, seeds, nut- or seed butter and bake for 15 minutes or until a tooth pick runs clean. Take out, let cool slightly, cut up and enjoy.

These healthy protein brownies are rich, fudgy and come together quickly in one bowl! They&#039;re flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.

Healthy Protein Brownies

almond butter

eggs

maple syrup

almond milk

vanilla extract

chocolate protein powder (I used Nuzest)

salt almond butter is salted)

baking powder

chocolate chips (plus more for topping)

Preheat

​​Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.

Whisk

In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.

Combine

Add protein powder, cocoa powder, sea salt and baking powder into the mixing bowl and stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!

Fold in

Bake

Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!

https://content.jwplatform.com/videos/5gCdet2i.mp4

These healthy protein brownies are rich, fudgy and come together quickly in one bowl! They’re flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.

Protein Brownies

These healthy protein brownies are super fudgy and oh so chocolatey. And they're so good you'd never even notice they're loaded with protein powder! Best of all though is the fact that this protein brownies recipe has less than 10 ingredients and takes under an hour to make.

Protein Brownies That Taste Just Like Traditional Brownies

½ Cups Sugar Free Chocolate Chips (1 cup for the batter and ½ cup for the top)

½ Cup Coconut Oil

Cup Almond Flour

Scoop Chocolate Protein Powder

Cup Granulated Erythritol (or coconut sugar)

Eggs

½ Tsp. Vanilla Extract

Preheat the oven to 350 degrees Fahrenheit. 

Line a square pan (8” x 8”) with...

Line a square pan (8” x 8”) with parchment paper.

Place 1 cup of chocolate chips and the...

Place 1 cup of chocolate chips and the coconut oil in a bowl and heat in the microwave in 1 minute intervals, stirring between each, or until fully melted.

Add the almond flour, chocolate protein powder, granulated...

Add the almond flour, chocolate protein powder, granulated erythritol, eggs, and vanilla to the chocolate mixture and stir until smooth.

Fold the flour mixture into the chocolate mixture...

Fold the flour mixture into the chocolate mixture until just incorporated (don’t overmix).

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and sprinkle the remaining ½ cup of chocolate chips over the top.

Bake for 25 minutes or until a toothpick...

Bake for 25 minutes or until a toothpick comes out clean.

Let them cool, cut into squares, and serve.

These healthy protein brownies are easy to make, fudgy, moist, grain free and have a rich chocolate flavor. They&#039;re made with almond flour, coconut sugar and protein powder for a healthy gluten free treat!

Fudgy Protein Brownies

semi-sweet chocolate chips (divided)

refined coconut oil (95 grams)

coconut sugar

chocolate protein powder

almond flour

preheat

Preheat the oven to 350 Fahrenheit. Line an 8x8 pan with parchment paper and set aside.

melt chocolate

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 oil

Melt in the microwave using 30 second intervals, stirring between each, until fully melted.

beat sugar and eggs

Meanwhile, add the eggs and coconut sugar to a bowl or bowl of a stand mixer and beat together for about 1 minute.

add chocolate

Beat in the vanilla and the chocolate once melted.

add dry ingredients

Add in the remaining dry ingredients and beat until a smooth batter form.

add chocolate chips

Fold in the remaining 1/2 cup of chocolate chips.

bake

Add the batter to the prepared pan and bake for 22-28 minutes, I usually do 25 minutes but all ovens are different.

cool and serve

Remove from the oven and let cool in the pan for 10 minutes, then lift out and let cool before slicing. Enjoy!

Greek Yogurt Brownies (Gluten Free, High Protein)

Greek yogurt

protein powder ((chocolate

coconut sugar ((or granulated sweetener of choice))

Preheat oven to 350F and line a pan with parchment paper.

Add all ingredients to a bowl and mix well.

Transfer to baking pan, spread evenly, option to top with chocolate chips.

Bake for 20 - 25 min until firm and slightly risen.

Let cool completely, top with flakey sea salt, and enjoy!

I made these yesterday …they came out great! I didn’t have any chocolate chips …but I definitely think the brownies need them to balance out the sharpness of the yogurt. I also think I will add walnuts ….I love walnuts in my brownies!

Excited to try this one! Thanks for posting.

Single-Serve Cottage Cheese Brownie (Gluten Free)

cottage cheese

cocoa powder ((or cacao powder))

sea salt

tsp baking powder

almond milk ((any dairy free or regular milk))

chocolate chips ((add what you like!))

Add all of the ingredients except for the almond mik to a microwave safe dish and stir.

Slowly add and stir in almond milk until you reach a very thick batter consistency.

Microwave for 1 minute.

Let cool slightly and enjoy! Option to add a drizzle of chocolate, coconut cream, or ice cream on top.

I love this recipe, BUT I tweak it a little bit by adding a Tbls or 2 of flour and substituting stevia in place of maple syrup👍👍 Make sure it's a good thick consistency like cookie dough. If it hasn't cooked in 90 seconds it won't get past pudding stage. Delicious as pudding or brownie!

Had no issues with spilling. I did microwave it for an extra minute and replaced maple syrup with 2 tbsp monk sugar to ensure it was sweet—it came out perfect. It's soft and pillowy, but also densely packed. It's rich with a subtle chocolate flavor, probably because I used vanilla protein powder instead. So delicious! You do need some elbow grease, so I don't recommend adding more than 1 tbsp milk; keep mixing and it'll come together. I think the pudding issue might be because the maple syrup is another liquid, which I eliminated—I recommend taking out the maple.

The taste is very good. I had to put several minutes to achieve a brownie like texture.

I have made this several times! Definitely takes care of the sweet tooth!

Mine too! I added some flour and a little bit of sugar (the cacao was a little too pronounced for me), popped it back into the microwave for 45 seconds, and it worked!

Mine also turned out like pudding! Not sure what I did wrong.

This turned into more like a pudding than a brownie for me!

These protein brownies are super fudgy, gooey, and need just four ingredients to make! No flour, no eggs, and no butter needed, they make a guilt free dessert fix. Watch how I make this in my kitchen in the video below!

banana (measured as mashed)

protein powder

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.

In a high speed blender or mixing bowl, combine all your ingredients and blend or mix until smooth.

Transfer the brownie batter to the lined pan and bake for 15-20 minutes, or until the tops are firm.

Remove the brownies from the oven and gently press down on the tops to form a crackly top. Let them cool completely before slicing and serving.

Made the brownies jsut as Allie said and it’s amazing. Closer to a flourless chocolate cake meets fishy goodness. Amazing.

These are amazing, so rich and chocolaty.  I found this recipe when I wanted to make banana brownies but discovered that I was out of eggs &amp; cottage cheese.  This is much better than my original recipe.  I added chopped walnut and sprinkled top with chocolate chips (which really weren't needed).  YUM!

I also used Allie's applesauce trick because i didnt have enough bananas. They turned out great!

What a delicious way to get a little extra protein!

Whenever I make a new recipe, I always make it like the person wrote it and make no changes. I stayed true to that, the only thing that I did different was that I added a teaspoon of vanilla to it. I didn’t have the right size pan, but I did have a small Wilton round cake pan and it fit beautifully. I had to adjust the timing, had to bake it longer since it was going to be thicker. After 25 minutes, I turned the oven off and kept it in there for 10 more minutes then I let it sit for an hour before I cut a piece. It was like eating a fudge cake. It was outstanding you have a winner! Thank you for sharing, I will definitely be making this for family gathering and parties.

Incredible! Quartered the recipe (only had half a banana left) and added a few chocolate chips. Popped it in a mug and microwaved for 3 minutes and it came out awesome! I'm so pleased. Thanks for a great, simple recipe!

Pretty dang awesome, I must say! I was hugely skeptical, but i followed Allie’s modifications from the comments and they turned out good! A little underdone in the very middle, but with nothing raw in the mix, I’m not terribly concerned. Will definitely make again 😀

Wow! I was skeptical - 4 ingredients and no added flour or sugar?! - but these exceeded my expectations. I scaled the recipe up by 1.5 (to make sure the brownies were a good thickness, as others had noted they can be thin). Here’s my final recipe:
- 1 1/4 cups blended ripe banana (I was too lazy to mash)
- 1/4 cup applesauce (I ran out of bananas)
- 3/4 cup of peanut butter 
- 6 tbsp (3/8 cup) of cocoa powder 
- 3/4 cup of Good Protein Chocolate Fudge flavour
- dash of salt
- dash of vanilla extract
I baked for about 17-18 minutes since they were a bit thicker. 
I will be making these again! Thank you!

Hi
I cant wait to try these recipes. So glad I discovered your oage.
I am making pancakes and banna bread todsy. I will let you know how I got on. 
Rosie

Literally the best recipe I have found for protein brownies, using flour/eggs/etc just makes it that weird fluffy cake texture that's so common within protein baking recipes. Great flavour, great consistency, just used powdered PB and it came out amazing. Never leave reviews, but this really did it. Sometimes simple is best. 👍👍

Really enjoyed these moist, gooey brownies.

https://content.jwplatform.com/videos/MFets1pS.mp4

These fudgy protein brownies need just 4 ingredients to make and are a healthy and wholesome dessert idea!

Protein Brownies Recipe

These brownies are a delightful treat in our home! They’re rich, fudgy, and surprisingly wholesome, thanks to the cottage cheese. My kids adore them, and I love how they pack in protein without any flour. It’s the perfect guilt-free indulgence for chocolate lovers!

Protein Cottage Cheese Flourless Brownies - Fudgy Bliss!

cottage cheese (full-fat

honey

chocolate chips or chopped walnuts

Preheat your oven to 350°F (175°C). Line a small 8&#215;8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.

In a high-powered blender or food processor, combine the cottage cheese, honey, eggs, and vanilla extract. Blend for 1 to 2 minutes until the mixture is completely smooth and creamy, ensuring no cottage cheese lumps remain. Scrape down the sides to incorporate everything.

Add the cocoa powder, baking powder, and salt to the smooth wet mixture. Blend or process briefly until the batter is thick, uniform, and dark brown. Do not overmix. If using optional chocolate chips or nuts, fold them in now.

Pour the batter into the prepared 8&#215;8 inch pan and spread it into an even layer. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).

Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cooling is crucial for the fudgy texture. Once cool, slice into 9 uniform squares.

Rich, fudgy protein brownies made with Betty Crocker™ Delights Supreme Original Brownie Mix, whey protein, and Greek yogurt are the perfect snack.

Betty Crocker™ Delights Supreme Original Brownie Mix

chocolate-flavored whey protein powder

cocoa

espresso powder

coconut oil, melted

plain full-fat Greek yogurt

milk

chocolate chips

Heat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.

In a large bowl, whisk together the brownie mix, protein powder, baking cocoa, and espresso powder until blended.

Add chocolate pouch (from brownie box), eggs, melted coconut oil, yogurt, and milk. Stir gently until just combined. Fold in chocolate chips.

Spread batter evenly into the prepared pan. Bake for 28 to 32 minutes or until the edges are set and a toothpick inserted in the center comes out with a few crumbs. Cool completely on cooling rack. Cut into 4 rows by 3 rows. Store in an airtight container in the refrigerator.

Are you ready to make The Best Low Carb Pumpkin Brownies EVER? This is one of my favorite seasonal high protein dessert recipes to date.

The Best Low Carb Pumpkin Brownies

Large Whole Eggs

Cup Pumpkin Puree

Scoops Protein Powder (Chocolate Preferred)

Tablespoons Cocoa Powder (Unsweetened)

Teaspoon Vanilla Extract

60 Grams Sweetener (*Optional/Your Choice)

¼ Cup Almond Flour

Teaspoon Pumpkin Pie Spice

Salt

Teaspoon Baking Soda

Avocado (Peeled)

Add all of your ingredients into a food processor

Process all of your ingredients together until smooth

Coat a baking pan or dish with some non-stick cooking spray

Pour your mix in

Optionally top your brownies with Chocolate Chips or anything else you want

Bake them on 350F/176C for around 15-20 minutes or longer depending on how thick your brownies are

I added a scoop of egg white powder and almost no sweetener (only chocolate and hazelnut flavored whey powder). Topped with walnuts. The look and the texture is amazing! The taste as well but it needs just a little bit more sweetness (thus 60 gr of stevia powder next time). 
Only one question remains: how to keep them (in the fridge?) and how long….

Thanks for this amazing recipe!

https://videos.scriptwrapper.com/7531/zfdsji6dnlod2iiskokl/original/video.mp4

Decadent Flourless Black Bean Protein Brownies made with Cacao Powder, Chocolate Protein Powder and Greek Yogurt. Moistened with applesauce and no oil or butter, these low fat black bean brownies make the perfect dessert and post-workout snack!

Flourless Black Bean Protein Brownies (Low-fat)

Non-fat Greek Yogurt (56 grams)

Tbsp Unsweetened Applesauce (45 grams)

Tbsp Maple Syrup (Sugar free preferred)

tsp Vanilla Extract

Cacao Powder (or Unsweetened Cocoa Powder)

tsp Instant Coffee (Optional)

½ tsp Baking Powder

scoop Chocolate Protein Powder (30 grams, about ⅓ cup)

Preheat oven to 325°F and grease 8” x 8” brownie pan or baking dish.

Place beans in a food processor and blend until coarse and grainy, about 20 seconds.

Add in eggs, yogurt, applesauce, maple syrup and vanilla, and pulse to combine.

Add cacao or cocoa powder, instant coffee and baking powder, and process until smooth, scraping down the sides if necessary.

Transfer to a bowl, add in chocolate protein powder and fold in. Do not over-mix or the protein powder will make the batter tough.

Pour batter into pan, flatten top with a spatula, and bake for 20-22 minutes or until the top is set and brownies are pulling away from the sides. Toothpick inserted into the center should come out only slightly moist.

Take out of from oven and let cool.

Optional: Melt a tablespoon of chocolate chips in the microwave for 20 seconds to drizzle on top.

Cut into slices and enjoy!

I cannot eat dairy products, so  can't  use yogurt.
What  do you suggest I substitute for yogurt?

I just made these on a whim this afternoon and OH MY GOODNESS these are wonderful. Scratches the itch for something chocolate with ZERO guilt. Incredibly easy. I used pumpkin purée in place of applesauce (it’s what I had), no chocolate drizzle on top. Used Lankato monk fruit sweetener (1 to 1) in place of maple syrup. Will make again!

Very good recipe! Of course I was dubious using black beans but they turned out well. I added a few mini choc chips but other than that followed the recipe!  Thanks for posting!!!

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Top 12 protein brownies recipes from across the web

The most viewed protein brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fudgy Flourless Hemp Protein Browni...

Healthy Protein Brownies

Protein Brownies That Taste Just Li...

Fudgy Protein Brownies

Greek Yogurt Brownies (Gluten Free,...

Single-Serve Cottage Cheese Brownie...

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The Best Low Carb Pumpkin Brownies

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The most viewed protein brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine