Go Back

Protein Brownies

Rich, fudgy brownies that pack 12 grams of protein per serving, made with simple pantry ingredients and ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 9
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup chocolate protein powder
  • ½ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup natural peanut butter
  • ⅓ cup pure maple syrup
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup mini dark chocolate chips

Method
 

  1. Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper. Leave overhang for easy removal later.
  2. Whisk together protein powder, almond flour, cocoa powder, baking powder, and salt in a large bowl. Breaking up any clumps now prevents lumpy brownies.
  3. In a separate bowl, whisk peanut butter, maple syrup, eggs, applesauce, and vanilla until smooth. The mixture will be thick but pourable.
  4. Pour wet ingredients into dry mixture and fold together with a wooden spoon until just combined. Don't overmix – a few streaks of flour are perfectly fine.
  5. Gently fold in chocolate chips, reserving a handful to sprinkle on top.
  6. Spread batter evenly in prepared pan and sprinkle remaining chocolate chips on top. Bake 18-20 minutes until edges feel set but center still feels slightly soft. A toothpick should come out with a few moist crumbs.
  7. Let brownies cool completely in the pan before cutting to prevent crumbling and allow the texture to set properly.

Notes

Smart substitutions include oat flour for almond flour for budget-friendly baking, sunflower seed butter for peanut butter if dealing with nut allergies, and Greek yogurt for applesauce for extra protein. Don't substitute regular flour for protein powder as it changes texture and nutrition. Avoid overbaking for fudgy texture. Cool completely before cutting to prevent crumbling. Store covered at room temperature for 3 days, refrigerate up to one week, or freeze individually wrapped squares for up to 3 months.