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This Healthy Protein Brownies Recipe is so easy to make, moist, gooey, grain-free, and loaded with chocolate. I made it with almond flour, coconut sugar, and chocolate-flavored whey protein powder.
You may also like my flourless sweet potato brownies.
My kids love brownies and I wanted to make some without refined flour or sugar and also add in some protein powder. These were fun and easy to make and are very flavorful. Rich in chocolate flavor, fluffy, and moist.
Recipe Highlight
- Easy and Simple: making these brownies is easy with simple pantry staple ingredients.
- Tasty and wholesome: these are so good and will keep you full and satisfied.
- Perfect for all: Great for all ages, adults and kids.
Ingredients you will need
- Almond Flour: I used blanched almond flour. If you prefer using oat flour you can.
- Protein powder: any type of protein powder will work. If you prefer plant-based protein you can.
- Dark sugar-free Chocolate chips: I sometimes use semi-sweet chocolate chips but any type you have on hand will work.
- Coconut Oil: other oils will work like canola oil or olive oil
- Eggs: I use 2 large eggs
- Vanilla Extract: for added flavor
- Baking Powder and cooking spray
Pin this now to find it later
Pin ItHow to make it
- Preheat oven: Preheat the oven to 350 degrees. Line an 8”x8” square pan with foil and coat with cooking spray.
- Mix dry ingredients: In a medium bowl, mix together the almond flour, baking powder, and protein powder.
- Melt the chocolate: Place 1 cup of the chocolate chips and the coconut oil in a bowl and microwave for 30-second increments until melted. Stir until smooth.
- Add the coconut sugar to the chocolate mixture and stir until combined.
- Add the eggs and vanilla to the chocolate mixture and stir until smooth.
- Mix flour with chocolate mixture: Fold the almond flour mixture into the chocolate mixture until thoroughly incorporated.
- Add batter to pan: Pour the batter into the prepared pan and sprinkle the remaining ½ cup chocolate chips over the top.
- Bake: Bake for 25-30 minutes or until a toothpick comes out clean. Cool, then cut into squares and serve.
Storing Recommendations
- Storing: You can store leftover brownies in a sealed container in the fridge for up to 7 days.
- Freezing: Want to freeze them? Place them in a freezer-friendly container and freeze for up to 3 months.
Frequently Asked Questions
Yes. If you do not have any chocolate-flavored protein powder you can use vanilla and add about a tablespoon of cocoa powder.
Sure. You can add up to 1/2 cup of protein powder for a bit more protein but I recommend you add an additional egg.
Protein brownies can be kept on the kitchen counter covered for a day and then I recommend you store them in the fridge in a sealed container for up to one week.
More Dessert Recipes
- No-Bake Brownie Protein Bites
- Oatmeal Raisin Cookies
- Protein Chocolate Chip Protein Cookies
- Double Chocolate Banana Bread
- Healthy Oatmeal Bars
- Chocolate Protein Chia Pudding
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Protein Brownies Recipe
Ingredients
- 2/3 Cup Almond Flour
- 1/3 cup Whey Protein, chocolate flavor
- 1 Cup Dark sugar-free Chocolate chips , plus optional 1/4 cup for topping
- ⅓ Cup Coconut oil
- 2/3 Cup Coconut sugar, or truvia
- 2 Eggs
- ½ teaspoon Vanilla extract
- 1 teaspoon Baking Powder
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Line an 8”x8” square pan with foil and coat with cooking spray.
- In a medium bowl, mix together the almond flour, baking powder, and protein powder.
- Place 1 cup of the chocolate chips and the coconut oil in a bowl and microwave for 30-second increments until melted. Stir until smooth.
- Add the coconut sugar to the chocolate mixture and stir until combined.
- Add the eggs and vanilla to the chocolate mixture and stir until smooth.
- Fold the almond flour mixture into the chocolate mixture until thoroughly incorporated.
- Pour the batter into the prepared pan and sprinkle the remaining ¼ cup chocolate chips over the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool, then cut into squares and serve.
Video
Notes
- you may use plant-based protein powder.
- allow the brownies to cool before cutting
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HELP! THIS IS TOO GOOD! Hubby loved them … came out so good!!!
I made these last night and by the time my husband woke up this morning half the pan was gone! – we don’t have kids or anyone else living with us, so as you guessed I was the culprit
I didn’t have all the ingredients so I had to make do …
-1/4 cup of body fortress isolate protein (vanilla) only cause I want to get rid of it… next time i will be using unflavored optimum nutrition whey protein hope it comes out too!
-had to replace coconut oil with olive oil, it was ok but deff could taste it so next time maybe grape seed?
– honey instead of coconut sugar but I am wondering if I could use monk fruit instead
and last I had to use a 8.5 circular pan cause I didn’t have 8*8 square
I was wondering if maybe I should have added more protein powder cause I was eating way to much at a time or do I just need to learn self control
Glad you liked it
Hi there!
I have read threads on the past about brownie mistakes and brownie making and coconut sugar is a great sub for brown sugar, it gives a carmalized flavor like brown sugar . Brown sugar is what makes brownies chewy so if you use monkfruit they will be fudgy brownies instead so I would buy the coconut sugar if you really love chewy over fudgy brownies.
Coconut oil really helps the chocolate melt nice and smooth if you are really adverse to buy it just sub it with butter and it will taste delicious and not oily.
Also a mistake I made is I added two scoops and everyone complained that it tasted only like whey powder with bitter chocolate and nothing else so just follow the recipe and just double all the other ingredients if you want double the protein.
These are delicious! Just made them yesterday! Will def make again! Thanks for the recipe!
Thanks, Danielle. So glad you loved it.
I would really love to try these could you convert the measurements into metric please ?
Not sure how to do this. would look into it
What other type of sweetener can I use besides coconut sugar?
Any other sugar you have handy. Brown sugar or any baking sweeteners.
Is it possible to use isolate for the protein?
yes. Isolate would work
Would this work with coconut flour instead of almond flour?
I haven’t made this with coconut flour so I am not sure how it will turn out. It is recommended to use a 1/4 cup of coconut flour for every one cup of almond flour. for this recipe, use just a bit under 1/4 cup.
Stacey have you tried it yet? curious how it came out
I had high hopes for these, but mine came out EXTREMELY oily. I know that all of the measurements I used were correct, so this was disappointing. I did not use whey protein powder; I used Ora Organics. Could that have made a difference? Perhaps the whey protein powder absorbs more oil?
Hi. That’s odd. I have made this a few times with no issues. I am wondering if its the protein you used? Sorry to hear this.
Dear Rena,
I was wondering if it was fine using cocoa powder instead of chocolate chips?
Hi Virginia. You can skip on the chocolate chips.
Hi Rena, instead of melting the chocolate chips, approx how much coco powder would I use? Also would I add a little more sweetener? (I have stevia in the raw for baking)
Thanks I’m advance for the help
You don’t need to add more sweetener. Use 1/2 cup cocoa powder in place of the melted chocolate chips
Hi Rena, how long do these brownies keep for, as I would like to bake them in bulk.
Hey there. Keep them covered on the counter for 7 days. Refrigerate in an airtight container for up to 2 weeks
I buy my protein powder in bulk and it does not come with a scoop. How many tablespoons is one scoop? Thanks
Hi Angie. About 2 heaping tablespoons. or 1/4 cup. Every brand has a slightly different sized scoop. Go with the tablespoons.
Hi Rena, I notice there’s no baking powder on the mix, does it need it? Or not at all?
Hi Natalia. No it is not needed in this recipe
Is the serving size 1 brownie? Or for the lot?
Hi
its for one
Hi Rena.
Can in use oat flour instead of almond?
Regards
Hi Felix
Yes you sure can
Thank you for this receipe!!! I use this protein called MRE Lite by Redcon1(best tasting protein and ive ever had and it’s all whole foods, not whey). They have this new S’mores flavor which is a very rich and smooth chocolate. I tweaked your recipe and made two different ones with the s’mores protein.
1. Made a dark chocolate coconut, with dark chocolate chips(used 1 cup total, 3/4 cups in with 1/3 c coconut oil). I did only use 2 TBSP of coconut sugar in this instead of 2/3 cups. 1/4c remaining chocolate chips on top along with hemp seeds and milled flax seed. Then bake! (This we’re amazing!!!!)
2. Did a semi sweet Chocolate chip s’mores one with using avocado oil instead (again 1 cup total chips and 1/3 c oil). Same toppings with hemp seed and milled flax seed. (These too are delicious!!)
If my totals were calculated right:
Calorie per serving drops from 274 to 200
Protein per serving increases from 4g to 5g
Carbs per serving drops from 24g and 20g sugar to 15g of carbs and 8g sugar
Fats per serving drop from 18g to 15g
Will be making these again!!
That is awesome! thank you Kevin
Hi, I’m just wondering what brand of protein powder do you use? I use Phd and find it’s already very sweet, so wondering if there’s a need to add coconut sugar? Or does it provide other properties like binding everything together? Thanks
Hi Laura.
I use optimum nutrition protein and I also use Orgain. If the protein you use is sweet enough you can skip on the sugar.
What kind of chocolate chips did you use? I’d like to use Lillys chocolate to lower the sugar/carbs but I didnt know the nutrition facts for the chips in the recipe. Thanks 🙂
Hi Erica. you can use Lillys
Can you use monk fruit instead of coconut sugar?
Hi, Laura, You can try it. I just haven’t used that before to know for sure it will work.
Wondering if I could substitute unsweetened applesauce for the coconut oil?
I haven’t really tried it but typically apple sauce is a good substitute for oil in baking