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–+ servings
Protein brownies cut into 9 large brownies.
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Fudgy Protein Brownies

These protein brownies are a healthier dessert or less expensive alternative to store bought protein bars. Kid approved!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Servings: 9 brownies
Calories: 303kcal
Author: Michelle Miller

Ingredients

  • 3/4 cup coconut sugar or allulose for sugar free option
  • 1/2 cup Chocolate SunButter
  • 6 T coconut oil melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup protein powder unflavored/unsweetened
  • 1/2 cup almond flour blanched
  • 1/2 cup cacao powder or natural cocoa powder
  • 1/2 teaspoon sea salt

Instructions

  • Preheat the oven to 350º F. Line a 9×9 brownie pan with parchment paper. I like to use some coconut oil to lightly grease the pan so the parchment paper sticks well to the pan.
    A brownie pan lined with parchment paper.
  • Into a large bowl, combine the Chocolate SunButter, coconut oil, coconut sugar, eggs, and vanilla. Whisk to combine.
    The wet ingredients shown being combined in a bowl.
  • Into another bowl, combine the whey protein powder, cacao powder, almond flour and sea salt. Stir to combine.
    The dry ingredients being combined in a bowl.
  • Add the dry ingredients into the large bowl with the wet ingredients, and stir until just combined.
    A thick brownie batter made by combining the dry ingredients with the wet ingredients.
  • Add the brownie batter into the prepared pan. Use wet hands or a wet spatula to press the thick brownie batter into the pan in an even layer. Top with chocolate chips or nuts, if desired.
    A thick brownie batter pressed into a prepared pan topped with chocolate chips.
  • Bake the brownies for 15 minutes. Do not over bake – the whey protein will make the brownies taste more dry than a traditional brownie when overcooked.
    Baked brownies in a pan.

Video

Notes

How to Store Healthy Protein Brownies

Once the brownies have fully cooled, cover the pan with foil or plastic wrap and freeze for at least 1 hour. This allows them to fully firm up so they can be cut into nice squares.
Place the cut brownies into an airtight container (or freezer safe container) and freeze for up to 6 months. Take them out of the freezer and allow them to defrost at room temperature for about 10 minutes before enjoying.

Variations

Sugar Free Protein Brownies: Instead of the coconut sugar, use allulose to keep these sugar free. If you're using a sweetened vanilla protein powder or chocolate protein powder, omit the sweetener and add 1 scoop (10 grams) of collagen protein to make up for the lost texture of the coconut sugar. I do not recommend using a vegan or plant based protein powder - they have higher starch levels so will make the brownies dry.

Additions: Instead of topping these with chocolate chips, try stirring in 1/2 cup chopped walnuts or pecans for an extra crunch.

Nut-Free Protein Brownies: SunButter is a nut-free "nut butter" made from sunflower seeds. Make these nut free by swapping the almond flour for oat flour.

Swap the Nut Butter: If you don't have Chocolate SunButter, swap it with regular SunButter, or use almond butter, cashew butter, or peanut butter in it's place.

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 184mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 0.4mg | Calcium: 72mg | Iron: 2mg