Fudgy Protein Brownies Recipe

Introduction

These fudgy protein brownies combine rich chocolate flavor with a boost of protein, making them a perfect treat for satisfying your sweet tooth while staying mindful of your nutrition. Soft, moist, and packed with chocolate chips, they’re great for a post-workout snack or a healthier dessert option.

Ingredients

• 1 ½ cups semi-sweet chocolate chips, divided
• ½ cup (95 grams) refined coconut oil
• 3 eggs
• ¾ cup coconut sugar
• 2 teaspoons vanilla extract
• ½ cup chocolate protein powder
• ⅓ cup blanched almond flour
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside.
2. Step 2: In a microwave-safe bowl, combine 1 cup of the chocolate chips and the coconut oil (95 grams). Melt in 30-second intervals, stirring between each, until fully melted and smooth.
3. Step 3: In a separate bowl, beat the eggs and coconut sugar together for about 1 minute until combined and slightly frothy.
4. Step 4: Stir the vanilla extract into the egg mixture, then pour in the melted chocolate and coconut oil mixture. Mix well to combine.
5. Step 5: Add the chocolate protein powder, almond flour, cocoa powder, and salt to the wet ingredients. Beat until a smooth batter forms.
6. Step 6: Fold in the remaining ½ cup of chocolate chips gently.
7. Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 22 to 28 minutes, checking doneness around 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
8. Step 8: Remove the brownies from the oven and let them cool in the pan for 10 minutes. Then lift the brownies out using the parchment paper and let them cool completely before slicing. Enjoy!

Tips & Variations

• Measure coconut oil and chocolate chips accurately for best results, ideally with a kitchen scale.
• Use chocolate pea protein for a plant-based option or whey protein if preferred.
• For a nut-free version, try substituting almond flour with oat flour, though texture may vary.
• Ensure not to overbake to keep the brownies fudgy and moist.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm gently in the microwave for 10–15 seconds or enjoy them cold. They also freeze well for up to 2 months—thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of protein powder?

Yes, you can substitute chocolate pea protein with whey protein or any other chocolate-flavored protein powder. Just be mindful that texture and flavor may slightly change depending on the protein type.

What if I don’t have coconut sugar?

You can replace coconut sugar with an equal amount of brown sugar or maple syrup. If using maple syrup, reduce any other liquid slightly to maintain the right batter consistency.

Fudgy Protein Brownies Recipe

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★★★★★

5 from 140 reviews

These fudgy protein brownies combine rich chocolate flavor with added protein for a healthier yet indulgent treat. Made with semi-sweet chocolate chips, coconut oil, eggs, coconut sugar, and protein powder, these brownies are moist, dense, and perfect for a guilt-free dessert or snack that satisfies chocolate cravings while boosting your protein intake.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 brownies (based on 2-inch squares from an 8×8 pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ½ cups semi-sweet chocolate chips, divided
• ½ cup (95 grams) refined coconut oil
• 3 eggs
• ¾ cup coconut sugar
• 2 teaspoons vanilla extract

Dry Ingredients

• ½ cup chocolate protein powder
• ⅓ cup blanched almond flour
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and set it aside.
2. Melt chocolate and coconut oil: Combine 1 cup of the semi-sweet chocolate chips and 95 grams (about ½ cup) of refined coconut oil in a microwave-safe bowl. Melt them in the microwave using 30-second intervals, stirring well between each, until fully melted and smooth.
3. Mix eggs and sugar: In a separate bowl or the bowl of a stand mixer, beat the 3 eggs and ¾ cup coconut sugar together for about 1 minute until well combined and slightly frothy.
4. Add vanilla and melted chocolate: Beat in 2 teaspoons of vanilla extract followed by the melted chocolate and coconut oil mixture until fully incorporated.
5. Add dry ingredients: Gradually add the ½ cup chocolate protein powder, ⅓ cup blanched almond flour, 2 tablespoons cocoa powder, and ¼ teaspoon salt into the wet mixture. Beat until a smooth, uniform batter forms.
6. Fold in reserved chocolate chips: Gently fold in the remaining ½ cup semi-sweet chocolate chips to add bursts of melty chocolate throughout the brownies.
7. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 22-28 minutes, typically around 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake to keep it fudgy).
8. Cool and serve: Remove the pan from the oven and allow the brownies to cool in the pan for 10 minutes. Then lift the parchment paper to remove the brownies from the pan and cool completely on a wire rack before slicing and serving.

Notes

• This recipe uses chocolate pea protein powder, but whey protein powder can be substituted if preferred.
• For a nut-free option, try replacing the almond flour with oat flour, although results may vary as this substitute has not been tested.

Keywords: fudgy protein brownies, chocolate protein brownies, healthy brownies, protein dessert, low sugar brownies, almond flour brownies, coconut oil brownies