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GET IT NOWMy Super Fudgy Protein Brownies Have 9 Grams Of Protein Each
If you’ve ever had a “healthy” brownie that tasted like dry chocolate protein powder, same here. But after testing several combos of protein, flour, and fat, I finally nailed these protein brownies that actually taste very close to regular ones. Here’s why they work so well:
- Fudgy, not cakey – These are soft, dense, and chewy… much closer to the classic than most protein treats. I even managed a slightly crackly top.
- Lots of protein, no added sugar – Each square has 9 grams of protein, no refined sugar, and just 2g net carbs. My protein brownie recipe is sweet enough to feel like dessert, but still work as a healthy snack.
- Clean ingredients – Just 8 of them. And the prep only takes me about 10 minutes.
If you like my protein bars, I think you’ll love these protein brownies even more. Grab a bowl and make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my protein brownie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Collagen Protein Powder – Keeps these protein brownies fudgy and smooth, not dry or cakey. You can try a different type of protein powder, but of the ones I’ve tried, I liked the texture best with collagen. In particular, I didn’t like the texture with whey protein.
- Tapioca Flour – This naturally gluten-free flour helps give the brownies structure and a little chew. Arrowroot powder is a good sub if you need one. I don’t recommend other swaps because most will change the texture too much. And without it, the texture of the brownies was too gummy.
- Besti Powdered Monk Fruit Allulose Blend – I use the powdered version for sweetness without any refined sugar, aftertaste, or gritty texture. And unlike other sweeteners that can be drying, this one makes the brownies even more rich and fudgy.
- Cocoa Powder – I use this Dutch processed cocoa powder for a deep chocolate flavor without bitterness. Other types can work, but might be more bitter or less rich.
- Butter & Almond Butter – I tried one or the other alone, but my best protein brownies were with a combination of both for a super fudgy texture. I used unsalted almond butter and salted butter, but you can probably do the reverse. If you need a nut free option, sunflower seed butter works instead of nut butter. For dairy free, sub coconut oil with a pinch of salt instead of dairy butter.
- Eggs – I recommend using eggs at room temperature so they mix in more easily and give you a smoother batter.
- Vanilla Extract – I usually add a splash to round out the chocolate flavor, but it’s optional.
How To Make Protein Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whisk the dry ingredients. Combine the protein powder, tapioca flour, Besti, and cocoa powder in a large mixing bowl, until the mixture looks uniform.
- Stir in the wet ingredients. Add the almond butter, melted butter, eggs, and vanilla extract (if using). The batter will be thick and sticky.
- Transfer to a pan. Scoop the mixture into a lined baking dish and use a spatula to spread it evenly into the corners.
- Bake high protein brownies. They are ready when the edges are set and a toothpick comes out with a few moist crumbs. Let them cool completely in the pan before cutting into slices.
My Tips For The Best Texture
- Use room temperature eggs. Cold eggs can cause the melted butter to seize a little, which makes the batter harder to mix. Letting them sit out first helps everything come together more easily. If you forget, just place them in a bowl of warm water for a few minutes to bring them up to temp quickly.
- The batter is supposed to be thick. It does not pour like traditional brownie batter, but this is the best texture for this protein brownies recipe.
- Feel free to stir in a handful of chopped walnuts or sugar free dark chocolate chips. These are great for extra crunch or gooey pockets of chocolate if you’re a fan!
- I’ve had the best results with a clear glass pan like this. Dark pans tend to cook the edges faster, which can dry out the brownies before the center is done.
- Watch for a dry, crackly top. That light crisp on top is a good sign that the protein brownie recipe is almost ready and gives them a more classic brownie feel.
- Do the toothpick test, but it’s different from other baked goods. This is the most reliable method to know they’re done. I always look for a few moist crumbs on the toothpick. If it’s wet, they’re not ready yet, but a completely dry toothpick means they’re overcooked.
Protein Brownies
My protein brownies are fudgy, rich, and chocolaty, with 9 grams of protein each and no refined sugar. An easy treat you can feel good about!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch baking dish with parchment paper.
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In a large bowl, whisk together the protein powder, tapioca flour, Besti, and cocoa powder, until uniform.
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Mix in the almond butter, melted butter, eggs, and vanilla extract (if using), until smooth. The "batter" will be very thick and a little sticky.
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Scoop the batter into the lined baking dish and spread evenly with a spatula. Bake for 28-35 minutes, until a toothpick inserted into the center comes out with a few crumbs on it. (It usually takes 30-32 minutes in my oven.)
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Let the protein brownies cool completely before slicing and serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 protein brownie
- Tips: Check out my recipe tips above to help you get the right texture, make the batter easier to work with, and bake brownies that come out perfect every time.
- Storage: Keep these protein brownies in an airtight container in the fridge for up to 1 week. I actually like them even more the next day.
- Reheat: These are great cold, but if you want them warm, just pop one in the microwave for a few seconds.
- Freeze: Wrap tightly and freeze for up to 3 months. Let them thaw in the fridge or on the counter when you’re ready to eat.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Brownies
More High Protein Desserts I Love
Protein brownies are just the beginning. I’ve got more high protein recipes that are sweet, satisfying, and just as easy to make:
11 Comments
Jules
0I just baked these and before I eat one I wanted to ask if tapioca starch/flour is keto friendly? I know there’s a lot of fat in these (at least the ones I made with sunbutter) but thought I’d check here before I indulge.
Maya | Wholesome Yum
0Hi Jules, It is not in large amounts, but it’s a resistant starch, so is slower to release. With the small amount in this recipe and the overall carbs, it shouldn’t be an issue. Please let me know how you like them!
Rona McFADDEN
0I don’t have tapioca flour. Is it necessary or can I substitute?
Maya | Wholesome Yum
0Hi Rona, Yes, it’s necessary. Arrowroot powder works as a substitute, though.
Rosa
0Fabulous Perfect
Wholesome Yum D
0Thanks so much for the kind words, Rosa! I’m glad it was a hit.
doreengarrett53
0These are really fudge and tasty. Honestly, they taste too sinful to be healthy…😂
Wholesome Yum D
0I love that, thank you! It’s the best kind of recipe when it feels like a total indulgence but still fits your goals. So glad you enjoyed them!
Lisa J. Jacobs
0Never mind, I see it says check recipe notes. This time I found it quickly.
Lisa J. Jacobs
0I love your recipes. I just started getting them delivered to my email and I can’t thank you enough. You’re fantastic. My one small suggestion is, Can you put the serving size with the box of nutrition facts? I have to scroll up to find the serving size after checking the box. Sometimes I can’t find it or it takes a while. Thank you!!
Maya | Wholesome Yum
0I’m so happy you love them, Lisa, that means a lot! I’m glad you found it based on your other comment, but yes, the serving size is in the recipe notes. That’s just the way my recipe card software is set up.