Protein Chocolate Brownie Recipe
These fudgy protein brownies are a dream come true—dense, rich, flourless, and naturally sweetened. Packed with 7g of protein per serving, they're perfect as a post-workout snack, healthy dessert, or even breakfast!
Equipment
- Mixing bowl
- whisk
- 8×8-inch baking pan
- Parchment paper (optional)
- spatula
Ingredients
Wet Ingredients:
- 1 cup creamy natural almond butter no added oils
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
Dry Ingredients:
- ½ cup chocolate protein powder preferably plant-based
- ¼ cup unsweetened cocoa powder
- ¼ tsp sea salt omit if almond butter is salted
- 1 tsp baking powder
- ½ cup chocolate chips plus extra for topping
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk almond butter, eggs, maple syrup, almond milk, and vanilla until smooth.
- Add Dry Ingredients: Stir in protein powder, cocoa powder, salt, and baking powder. Adjust with a splash of almond milk if needed.
- Add Chocolate Chips: Fold in chocolate chips, saving some for the topping.
- Bake: Spread batter into the pan. Sprinkle with remaining chocolate chips. Bake 25–30 mins or until a toothpick comes out with moist crumbs.
- Cool & Serve: Cool completely before cutting. Slice into 16 pieces and enjoy!
Notes
Use drippy, natural almond butter for best results.
Swap almond butter with peanut butter, cashew butter, or sunflower seed butter for allergy-friendly versions.
Make it vegan with flax eggs.
Whey protein can be used with adjustments (less milk, less sweetener).
Serve warm with ice cream, yogurt, or a drizzle of nut butter.