My kids love Chocolate Z-bars as a school-safe snack, but they have a measly 2 grams of protein per bar. That’s why I set out to create a decadent chocolate treat that contains more protein per serving.
If you’re in a similar situation, this recipe is for you!
The first protein brownie I attempted tasted terrible. I tried adding regular protein powder to a brownie recipe, and it turned out gross. It took eight attempts to get this version right.
I’m glad I didn’t give up, because these protein brownies taste just like a real brownie, with 6 grams of protein per serving. (And a rich chocolate flavor!)
⭐⭐⭐⭐⭐ Review
“Just made these and oh my goodness, these brownies are amazing!!! Thank you for all your fabulous recipes!!!” – Baljeet
Protein Brownie Ingredients
Here’s what you’ll need:
- Almond flour. This flour is made from ground almonds, so it has double the protein compared to all-purpose flour. It’s also naturally gluten-free! Don’t be tempted to swap another flour in this recipe, because the results could turn out very differently.
- Cacao powder. This variety of cocoa powder is less processed, but you can use regular cocoa powder with similar results.
- Collagen peptides. We’re using this instead of plant-based protein powder because the flavor blends in seamlessly with brownies. If you swap it for plant-based protein powder or whey protein, expect different results. (The whey turned these into dry bricks!)
- Coconut sugar. Granulated sugar creates the best texture in brownies. If you swap it for maple syrup, the brownies will be more cake-like.
- Eggs. These add protein and structure! Don’t use an egg substitute in this case, since grain-free baking can become too fragile without eggs.
- Coconut oil. Brownies have a dense, fudgy texture thanks to the ratio of oil, flour, and sugar. Since we’re already using almond flour, which has healthy fats, you won’t need as much added oil.
- Baking powder. Baking powder provides a little lift, so the brownies aren’t too dense. If you need to use baking soda, use only half the amount.
- Vanilla + Salt. These add flavor, but if you don’t have vanilla on hand, your brownies will still be delicious. Don’t skip the salt, because desserts taste better with it!
Protein Powder NOte
The key to good flavor is using collagen peptides instead of chocolate protein powder. Protein powder can leave a weird aftertaste or add a chalky texture. Collagen powder, on the other hand, blends seamlessly into the brownie batter.
Feel free to experiment with any other protein source you keep in your pantry, but keep in mind that different protein powders may yield different (and less delicious) results.
How to Make High-Protein Brownies
Step 1:
Preheat your oven to 350ºF and lightly grease a 9-by-5-inch loaf pan with cooking spray. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
In a large bowl, combine the almond flour, cacao powder, coconut sugar, collagen peptides, baking powder, and salt. Stir well until the dry ingredients look mixed.
Note: I’m sharing a small batch of these brownies so you can make sure you love them as much as I do without wasting ingredients. If you want to double the recipe for an 8-inch square pan, these bake up beautifully that way, too. (Though they need to bake a little longer.)
Detoxinista Tip
Brownies always bake best in a metal pan. If you use a glass or ceramic baking dish, the edges might bake faster than the center.
Step 2:
Next, add in the eggs and vanilla extract. Stir well, then add in the coconut oil. It won’t look like the coconut oil is mixing well at first, but keep stirring! It will eventually look smoothe and glossy.
Fold in 1 tablespoon of mini chocolate chips, if you like. (Or add some walnuts or pecans for crunch.)
Coconut Oil Tip
When eggs are cold from the fridge, they may cause the coconut oil to thicken when stirred into the brownie batter. If this happens, the brownies will still bake fine, but the batter will be thicker to spread into the pan. You can warm the eggs in a bowl of warm water for 10 minutes. Or, stir them into the batter first to help warm them up, then add the coconut oil last.
Step 3:
Pour the batter into the prepared pan and spread it out evenly. Then sprinkle a few extra chocolate chips on top to make them look a little prettier. (This is optional.)
Bake at 350ºF for 20 minutes, or until the center puffs up and doesn’t jiggle when you shake the pan. Let the brownies cool in the pan for at least 30 minutes to allow them to firm up completely.
Grab the edges of the parchment paper to remove the brownies from the pan. Then, use a sharp knife to cut them into 10 pieces.
Enjoy the brownies slightly warm or at room temperature.
Protein Brownies Storage Tip
Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Not that they will last that long!) You could also freeze these for up to 3 months, tightly sealed.
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Preheat the oven to 350ºF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan. This will guarantee easy brownie removal later.
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Combine the almond flour, cacao or cocoa powder, sugar, collagen peptides, baking powder, and salt in a large bowl. Stir well.
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Next, add in eggs and vanilla extract. If your eggs are cold from the fridge, stir the batter well before adding the coconut oil. (This will help remove some of the chill so the coconut oil won’t thicken immediately.) Once the batter is mixed, stir in the coconut oil until the batter looks uniform. Fold in 1 tablespoon of mini chocolate chips, if you’d like.
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Transfer the brownie batter to the prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top, if desired. Bake at 350ºF for 20 minutes, or until the top puffs up in the center.
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Let the brownies cool in the pan for at least 20 minutes. They will sink slightly as they cool. Slice into 10 pieces and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Or in the freezer for up to 3 months.)
Protein Powder Note: This recipe was tested with unflavored collagen peptides, which add no flavor to the brownies. The texture and flavor will change if you use a flavored protein powder or an unsweetened plant-based protein powder. I tested this with whey protein recently and had to throw that batch away because they were inedible. So experiment at your own risk.
Egg Note: This recipe will most likely not work with flax eggs. Try adding protein powder to my Almond Butter Brownies if you want to use a vegan egg swap since I know that recipe still turns out well with flax eggs.
Batch Size: This recipe makes a relatively small batch because the ingredients are expensive. I recently tested doubling the recipe in an 8-inch square pan and that works, too.
Calories: 130kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 87mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Vitamin A: 52IU | Calcium: 21mg | Iron: 1mg
More Recipes to Try
If you try this protein brownie recipe, please leave a comment and star rating below, letting me know how you like it.
