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–+ servings
Dessert

Protein Brownies

5 from 12 votes
Extra fudgy, rich and chocolatey, these are the best Protein Brownies ever! Clocking at 96 calories each, this easy recipe will satisfy your sweet tooth while hitting your macros. Flourless, oil-free and gluten-free.
9servings
High Protein Brownies
Balanced 96 kcal
Protein 27% 9g
Carbs 28% 10g
Fat 46% 7g
Print Recipe 9
Ingredients Steps Nutrition
  • 1 egg
  • 1 banana ripe, mashed
  • ¼ cup (70 g) maple syrup or honey
  • ¼ cup (65 g) almond butter or peanut butter
  • ½ cup (50 g) protein powder see notes*
  • ⅓ cup (30 g) almond flour or oat flour
  • ¼ cup (30 g) cocoa powder
  • 1 tsp vanilla extract
  • ⅙ tsp salt
  • chocolate chips optional
  • Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
  • In a large mixing bowl, mash the banana. Add egg, maple syrup, nut butter, vanilla extract and a pinch of salt. Using a whisk or fork, mix until the batter reaches a smooth consistency.
    Add egg and almond butter to mashed banana
  • Add to the wet mixture protein powder, almond flour and cocoa powder. Stir until dry and wet ingredients are combined and free of lumps - do not overmix.
    Add dry ingredients to wet mixture
  • Transfer the batter into the prepared baking pan and top with chocolate chips if desired.
  • Bake in hot oven for around 18 to 20 minutes, or until they are no more raw inside. Make sure you do not bake them for too long, or the brownies will get dry.
  • Let cool completely at room temperature before slicing.
96 kcal
Protein 27% 9g
Carbs 28% 10g
Fat 46% 7g

Per serving, estimated automatically, not a substitute for professional dietary advice.

Measurements note

  • I recommend measuring all ingredients in grams for more accuracy. When developing this recipe, I weighted all components with a scale - especially protein powder. Depending on whether you use whey, casein or vegan protein powder, the amount in 1/2 cup may vary. You will need 50 grams, approximately 1/2 cup.

Ingredient notes

  • Egg: For vegan protein brownies, replace with 1 flaxseed egg.
  • Banana: Use a medium-sized ripe banana, it should weight approximately 4 oz (110 g).
  • Banana replacement: Replace with 1/2 cup (110 g) of unsweetened applesauce or pumpkin puree.
  • Nut butter: Almond butter, peanut butter, cashew butter, pistachio butter and sunflower seed butter are all great. Choose your favorite.
  • Protein powder choice: Use whey protein powder, vegan protein powder, casein or protein blends - preferably chocolate or vanilla flavored. This recipe uses chocolate casein.
  • Protein powder choice: Depending on the protein powder used, the brownie batter might require either more almond flour (in the case of whey) or a drop of milk (in the case of vegan protein powder or casein).

Baking tips

  • Do not overmix, or the brownies may become dry and tough.
  • Do not overbake, they are ready when the center is no more raw. Little gooeyness is okay, they will firm up further as they cool.

Texture notes

  • Whey protein brownies tend to have a slightly drier and denser texture. For the best result I recommend vegan protein powder and casein. 

Storage directions

  • To store. Let the brownies cool to room temperature first, then slice and place into an airtight container. At room temperature they will last for up to 3 days, in the fridge they will keep for a maximum of 5 days.
  • To freeze. Pack your brownies into zipper bags and freeze for a maximum of 3 months.
  • To reheat. Defrost the desired amount and allow to thaw in the refrigerator overnight. Reheat in hot oven at 350°F for about 5 minutes, or microwave for 30 seconds to 1 minute.