Fudgy Protein Brownies

Rich, fudgy, and naturally gluten-free, these protein brownies are the perfect mix of indulgent and wholesome. They’re quick to make, loaded with chocolate flavor, and guaranteed to satisfy your sweet tooth.

EMAIL ME THE RECIPE!

Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!

I agree to receive emails from Kim's Cravings!

A Note from Kim

Brownies with Benefits

Protein brownies are my go-to dessert when I want something sweet and chocolatey with a little added staying power. While I do love my classic brownie recipe, these are the ones I reach for when I want a more nutrient-packed option that’s still irresistibly fudgy.

Looking for gluten-free brownies but don’t love baking with protein powder or almond flour? Here’s a gluten-free brownie recipe, and it’s every bit as rich and fudgy. I love having options depending on what I have in the pantry (and what kind of brownie mood I’m in!). No matter which version you choose, you’re getting a chocolatey treat that’s totally worth it.

With love (and lots of good eats),

These brownies were rich, indulgent, and seriously chocolatey. My husband couldn’t stop talking about them! We’re officially done with boxed mixes — this recipe is our new forever favorite. So good!

— Katriza

Ingredients for Protein Brownies

All measurements are listed further down below in the recipe card.

• Almond flour: Keeps the brownies moist and slightly nutty. It’s naturally gluten-free and lower in carbs than all-purpose flour, making these a bit more wholesome. Use finely ground almond flour, not almond meal, for a smoother texture.
• Protein powder: Chocolate protein powder works best here to add extra chocolate flavor, but vanilla protein powder works. My favorite brand to use is Jocko whey protein powder. I get this at H-E-B, but you can also order it on Amazon.
• Unsweetened cocoa powder: Deepens the chocolate flavor. Choose a good-quality cocoa for the richest taste.
• Baking powder: Helps the brownies rise just enough so they stay soft and fudgy, not cakey.
• Salt: Enhances all the chocolate and sweet flavors.
• Avocado oil (or other neutral oil): Keeps the brownies moist and fudgy. Melted coconut oil works too.
• Eggs: Provide structure and moisture. Beaten eggs mix in evenly and help bind the batter.
• Granulated sugar: Sweetens the brownies. You can reduce slightly depending on the sweetness of your protein powder.
• Vanilla extract: Adds warmth and depth to the chocolate flavor.
• Chocolate chips (optional): Mini or regular-sized chocolate chips add melty pockets of chocolate for extra indulgence.

How to Make Protein Brownies

Craving rich chocolate flavor? These high protein brownies are the perfect chocolate fix. They’re the perfect post-workout snack or anytime dessert!

You’ll find the full printable instructions in the recipe card, but here’s a quick visual of the steps:

Step 1: Mix dry ingredients. Grease an 8×8-inch baking pan or line it with parchment paper. In a large bowl, whisk together almond flour, protein powder, unsweetened cocoa powder, baking powder, and salt.

Step 2: Add wet ingredients. Then, add in the oil, beaten eggs, sugar, vanilla, and chocolate chips, if using.

Step 3: Combine. Stir until all the ingredients are fully combined.

Step 4: Add to pan. Transfer the mixture to the prepared pan and spread it evenly. I like to use the back of a spoon for this.

Step 5: Bake. Place in the oven and bake for 20 minutes, then remove from the oven and let cool completely in the pan. The bars will continue to firm up as they cool.

Step 6: Serve. Slice the brownies into squares if you plan to enjoy them right away. If not, wait to cut until serving to keep them moist longer.

Frequently Asked Questions