Want a macro-friendly sweet treat that tastes like a regular dessert? Then these Protein Brownies are for you! I’m not saying your desserts need protein, but this is my go-to when I have an insatiable sweet tooth! They’re indulgent yet satiating, so you get the best of both worlds. This Protein Brownie recipe makes rich, perfectly chocolatey, and melt-in-your-mouth delicious brownies.
I spent so much time trying to make the perfect protein brownie recipe and I’ve nailed it with this iteration. Texture? Dense and moist. Flavor? Fudgy and sweet. Plus, they have the characteristic crust any brownie should have! These Protein Brownies have 10 grams of protein per serving with no nut butter, beans, or egg whites needed.
Ingredients you'll need to make Protein Brownies:
- All-purpose flour
- Baking powder
- Salt
- Unsweetened soy milk – This is my preferred milk to use, but for this recipe any non-dairy milk should work (although that will change the protein content!).
- Non-dairy chocolate – I use semi-sweet chocolate but dark chocolate would also be delicious.
- Granulated sugar
- Chocolate plant-based protein powder – Using a chocolate-flavored protein powder is a must, especially since this recipe doesn’t contain cocoa powder it helps give an extra boost of chocolate flavor. Any plant-based chocolate protein powder should work, choose one you like.
- Flax eggs – To make one flax egg mix one tablespoon of flax meal and three tablespoons of water then let thicken. To get it to thicken faster, use warm water.
- Avocado oil
- Vanilla extract
Notes:
How can you avoid lumpy brownie batter?
Whisking the protein powder and sugar with the wet ingredients help ensure your batter is smooth without being overworked. It’s also helpful to sift your flour if it has large clumps so everything folds together nicely without the chance of overmixing and rogue dry spots in the batter.
Can you make brownies without sugar?
It may be possible, but I haven’t tried it and I don’t mind the addition of regular sugar. After all, part of the reason brownies have that amazing crinkly top is because of the sugar. You could probably get a similar effect with a sugar replacement, I’ve seen several other creators with recipes like that, but with this recipe, you’re sure to get that texture.
What protein powder is best for protein brownies?
For this recipe chocolate protein powder is a must, especially because this recipe doesn’t use cocoa powder. To keep the protein content the same and ensure your brownies have a rich chocolate flavor, definitely opt for a chocolate protein powder. I prefer either buying a pea protein from the bulk section of my grocery store or this one from Orgain. Use your favorite chocolate plant protein and I’m sure it’ll work out well.
How long are these Protein Brownies good for?
Store these brownies with some beeswax wrap or in a container with a lid at room temperature for up to three days or in the refrigerator for up to five days.
Protein Brownies
Ingredients
- 1 c all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ c unsweetened soy milk
- ½ c semi-sweet chocolate chopped into pieces (or use chocolate chips)
- ½ c granulated sugar
- 1¼ c chocolate plant-based protein powder
- 3 flax eggs see ingredient list above for more info
- ¼ c avocado oil
- 1 tbsp vanilla extract
Instructions
- In a medium bowl whisk together the flour, baking powder, and salt then set aside.
- Preheat the oven to 375℉ (190℃) and lightly oil an 8x8-inch baking pan.
- In a medium saucepan heat the milk until just simmering (about 5 minutes on medium-low heat) then remove from the heat.
- Add the chocolate and stir until melted.
- Whisk in the sugar and protein powder then stir until incorporated and smooth.
- Add the flax eggs, oil, and vanilla then mix until just combined.
- Fold the wet mixture into the dry ingredients until everything is combined and no dry spots remain. The batter should be thick but not dry.
- Spread the batter evenly in the prepared baking pan and bake for 25-35 minutes, or until a knife inserted into the middle comes out clean.
- Once out of the oven, let the brownies cool completely for at least 2 hours at room temperature. Once cooled, cut into 9 even slices and enjoy!