protein brownie recipe
The Best protein brownie recipe
I love using protein powder in these because it keeps them moist and packed with nutrients, but it doesn’t taste like a gym snack. The chocolate flavor is deep and satisfying, and the way the protein holds together without turning to a dry crumb is a game-changer. They’re great for everyday eating—breakfast, snacks, or dessert—because they don’t leave you crashing later. And when it’s a special occasion, like a birthday or a family gathering, these are always a hit. No one even notices they’re healthier than regular brownies, which is the best part. My husband swears they’re his favorite way to get his protein fix, and my kids have started asking for them more often than I’d like. It’s like they’ve found their new favorite thing to eat, and honestly, I’m glad they do.
High-Protein Chocolate Protein Brownie Recipe
A decadent yet protein-packed brownie recipe made with protein powder, ensuring a rich chocolate flavor with a satisfying texture. Perfect for post-workout treats or a guilt-free dessert!
🥘Ingredients
- 1 cup (240g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (120g) Greek yogurt (plain, full-fat)
- 1/2 cup (120g) granulated sugar
- 1/2 cup (120g) powdered sugar
- 1/2 cup (120g) vanilla protein powder (chocolate flavor)
- 1 large egg
- 1/2 cup (120ml) milk (dairy or unsweetened almond milk)
- 1/2 cup (113g) semi-sweet chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. -
2
In a large mixing bowl, whisk together flour, cocoa powder, salt, and baking powder. -
3
In another bowl, mix applesauce, Greek yogurt, granulated sugar, powdered sugar, protein powder, egg, and milk until smooth. -
4
Gradually add the dry ingredients to the wet mixture while whisking until just combined. -
5
Fold in chocolate chips until evenly distributed. -
6
Pour batter into the prepared pan and smooth the top with a spatula. -
7
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes before slicing.
🔧Equipment
- Mixing bowls (2)
- Whisk or fork
- Baking pan (8×8-inch square)
- Parchment paper
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, replace Greek yogurt with cream cheese.
- Substitute cocoa powder with 1/2 cup cocoa powder and 1/2 cup melted coconut oil for a vegan option.
- Ensure protein powder is of high quality for optimal results.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Variations
- Add 1/2 cup of creamy peanut butter to the wet ingredients for a nutty twist.
- Replace 1/4 cup of granulated sugar with 1/4 cup of matcha powder for an earthy flavor.
Watch Video Of How High-Protein Chocolate Protein Brownie Recipe Works
❓ Frequently Asked Questions About High-Protein Chocolate Protein Brownie
1. What is the main protein source used in this protein brownie recipe?
The protein brownie recipe typically uses whey protein isolate or powdered egg whites as the primary protein source. These ingredients provide a rich, protein-packed texture while keeping the brownie moist and satisfying.
2. How can I ensure the protein brownie stays soft and moist after baking?
To keep the protein brownie soft, use extra egg whites or flax eggs (ground flaxseed mixed with water) as a binder, and avoid overbaking. Adding a splash of almond milk or unsweetened applesauce can also help maintain moisture. Store them in the fridge for up to 3 days or freeze for longer shelf life.
3. Can I substitute any ingredients if I don’t have whey protein or egg whites?
Yes! You can use pea protein powder, soy isolate, or even protein powder from your favorite brand. For egg whites, try silken tofu blended into the batter or mashed banana as a natural binder. Just adjust liquid ratios slightly to account for differences in texture.
4. How do I make this protein brownie extra fudgy or cakey?
For fudgier texture, increase the fat content by adding avocado, Greek yogurt, or extra melted dark chocolate, while reducing liquid slightly. For a cakey texture, replace half the egg whites with ground oats or almond flour and use a slightly lower baking temperature. Mixing in protein powder with a fine texture also helps achieve a denser, brownie-like consistency.
5. Are these protein brownies suitable for a vegan diet?
Yes, you can make them vegan by using plant-based protein powders (like pea or soy isolate), flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and coconut oil or vegan butter instead of butter. Ensure all sweeteners (like maple syrup or agave) are also vegan-friendly. Some brands of chocolate may contain dairy, so check labels.
