Highlight
Get your chocolate fix with these protein-packed brownies that sneak in up to 15 grams of protein per bite. They're rich, gooey, and can help satisfy cravings and your fitness plans too.
These came to life when I was prepping for a fitness show and needed chocolate without messing up my macros. Now, they're my favorite post-lift treat and I can eat them without that usual dessert guilt.
Tasty Ingredients
Easy Steps
Highlight
I honestly love these straight from the fridge with a scoop of Greek yogurt on top—it adds even more protein. Crazy thing: my husband, a guy who avoids healthy treats, actually asked for these on his birthday instead of the regular ones. That's a win for me.
Keeping Them Fresh
Topping Ideas
Ways to Make It Yours
Recipe FAQs
- → Can I swap out the almond flour?
Totally—use oat flour or a nut-free mix instead. Just tweak your wet ingredients a little if needed.
- → Which protein powder's a good pick?
Any decent whey, casein, or a plant-based option will work. Go with what you like best.
- → Is there a way to make these without dairy?
Yep! Use plant-based protein and coconut oil. Swap in flax eggs if you’re skipping regular eggs too.
- → How do I get them even sweeter?
If you want a sugar boost, stir in extra sweetener like more sugar, maple syrup, or erythritol.
- → What's the best way to store protein brownies?
Keep them in a tightly closed container. They'll last about 3 days on the counter or up to a week in the fridge. Toss them in the freezer if you want them to last longer.
Protein Brownies Fudgy Healthy
Crazy fudgy brownies that sneak in lots of protein and feel rich with every mouthful.
Ingredients
→ Wet Ingredients
→ Dry Ingredients
→ Optional Add-ins
Steps
Let these bake for about 20 minutes, then pull them out. Set the pan aside until it's totally cool. If you want them to get nice and solid, tuck them in the fridge overnight but don't wrap too tightly.
Scoop the batter into your lined or greased pan. Press it flat—using another piece of parchment can help spread it out smoothly.
Toss every ingredient into a big bowl and stir it all really well so there aren't any dry patches left.
Crank your oven to 350°F. Either grease your 8-inch pan or pop in some parchment paper—whatever's easier.
Notes
- If you can't do nuts, swap the almond flour for something like oat flour instead.
- You can throw on any kind of topping or frosting if you're feeling fancy.
Required Equipment
- Mixing bowl
- 8-inch baking pan
- Parchment paper
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has nuts
- Has eggs
- Will have dairy if butter's used
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 154
- Fat: 11 g
- Carbs: 4 g
- Protein: 12.6 g