Servings: 9–12 brownies
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 40 minutes
Skill Level: Beginner-friendly
Protein per serving: ~10–12 grams (depending on your protein powder)

🧂 Ingredients

Here’s what you’ll need to create your delicious, high-protein brownies:

  • 1 cup (120g) protein powder (chocolate or unflavored works best)
  • ½ cup (60g) unsweetened cocoa powder
  • ¼ cup (60g) almond flour (or oat flour for a more cake-like texture)
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (120ml) unsweetened almond milk (or any milk of choice)
  • ⅓ cup (80ml) melted coconut oil or unsalted butter
  • ½ cup (100g) granulated sweetener (erythritol, monk fruit, or coconut sugar)
  • 1 teaspoon vanilla extract
  • ¼ cup (45g) dark chocolate chips (optional but highly recommended)

🧑‍🍳 Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. This prevents sticking and ensures even baking.

2. Mix the Dry Ingredients

In a medium mixing bowl, combine protein powder, cocoa powder, almond flour, baking powder, and salt. Whisk together until there are no lumps. The cocoa powder gives richness, while the protein powder provides body and structure.

3. Prepare the Wet Ingredients

In a separate large bowl, beat eggs, sweetener, vanilla extract, and melted coconut oil until smooth. The mixture should become slightly thick and glossy.

4. Combine Wet and Dry Mixtures

Slowly fold the dry ingredients into the wet mixture. Pour in the almond milk gradually to help the batter come together. The consistency should be thick and slightly pourable — similar to traditional brownie batter.

5. Add Chocolate Chips

If you’re using chocolate chips, fold them into the batter at this stage. They’ll melt slightly during baking and create gooey chocolate pockets.

6. Pour and Smooth

Transfer the batter into your prepared pan. Use a spatula to spread it evenly into the corners. Smooth the top for uniform baking.

7. Bake to Perfection

Bake for 25–30 minutes. To test for doneness, insert a toothpick into the center — it should come out with a few moist crumbs. Overbaking will make the brownies dry, so keep an eye on them during the last few minutes.

8. Cool Before Slicing

Allow the brownies to cool completely in the pan. This step helps them firm up and develop that classic fudgy texture.

🍫 The Secret to Fudgy, Protein-Packed Brownies

The key to achieving a fudgy texture is balancing moisture and structure. Too much protein powder can make the brownies dense and rubbery. That’s why this recipe includes almond flour and a touch of fat from coconut oil or butter. These ingredients soften the crumb and create a melt-in-your-mouth finish.

Another tip: Do not overmix. Overmixing introduces air into the batter, which results in cakier brownies. Stir until just combined for that perfect dense texture.

🍯 Sweetener Options

You can easily adapt this recipe based on your dietary preferences:

  • For keto or low-carb, use erythritol or monk fruit sweetener.
  • For a more natural sweetness, try coconut sugar or maple syrup (reduce milk slightly to maintain texture).
  • If you prefer sugar-free but moist brownies, a combination of stevia and allulose works beautifully.

🥛 Protein Powder Tips

Not all protein powders behave the same way in baking. Here’s what to keep in mind:

  • Whey protein: Yields soft, moist brownies.
  • Casein or blended protein: Provides a denser, chewier texture.
  • Plant-based protein: Absorbs more liquid — you may need to add extra milk.

If you’re experimenting, start by adding milk gradually until your batter reaches the right consistency.