The best protein brownies ever

0 5 5 minutes read

My kids love chocolate Z-bars as school-safe snacks, but there are 2 grams of protein per bar. That’s why I set out to create a decade-waste chocolate snack with more protein per serving.

If you are in a similar situation, this recipe is for you!

The first protein I tried was terrible. I tried adding regular protein powder to my brownie recipe and it turned out to be hairy. This takes eight attempts to get this version correct.

I’m glad I didn’t give up because these protein brownies taste like real brownies, 6 grams per serving. (And rich chocolate flavor!)

⭐⭐⭐⭐⭐ Review

“Just make these, oh my goodness, these brownies are amazing!!! Thank you for all the great recipes!!!” – Baljeet

Egg Brownie Ingredients

Here is what you need:

Almond flour. This flour is made from ground almonds, so it has twice as much protein compared to all-purpose flour. It is also naturally gluten-free! Don’t try to swap another flour in this recipe, as the results may vary greatly.
Cocoa powder. This cocoa powder is less processed, but you can use regular cocoa powder and the results are similar.
Collagen peptide. We use it instead of plant-based protein powders because the flavor blends seamlessly with brownies. If you swap it for plant-based protein powder or whey protein, you will expect different results. (Whey turns into dry bricks!)
Coconut sugar. Garlic sugar produces the best texture in brownies. If you swap it for maple syrup, the brownies will be more like a cake.
egg. These add protein and structure! In this case, do not use egg substitutes, as grain-free baking without eggs can become too fragile.
Coconut oil. Brownies have a dense texture due to the ratio of oil, flour and sugar. Since we already use almond flour with healthy fats, you don’t need to add too much oil.
baking powder. Baking powder provides a little lift so the brownies won’t be too dense. If you need to use baking soda, use only half the amount.
Vanilla + salt. These add flavor, but your brownies are still delicious if you don’t have vanilla on hand. Don’t skip salt, as the dessert tastes better!

A bowl of cocoa powder, coconut sugar, collagen, almond flour and eggs mark on a white surface.

Protein powder

The key to a good flavor is to use collagen peptides instead of chocolate protein powder. Protein powder can leave a weird aftertaste or add a chalk texture. On the other hand, collagen powder will blend seamlessly into the brownie batter.

Feel free to try any other protein source you keep in the pantry, but remember that different protein powders can have different effects (and delicious).

How to make high protein brownies

Step 1:

Preheat your oven to 350ºF and gently grease the 9 x-5-inch bread tray with cooking spray. Press a piece of parchment paper on the bottom of the pan to ensure easy removal later.

In a large bowl, mix almond flour, cocoa powder, coconut sugar, collagen peptide, baking powder and salt. Stir well until the dry ingredients look like they are combined.

notes: I’m going to share a small portion of these brownies so you can love them as much as I do without wasting ingredients. These are also beautiful if you want to double the recipe for an 8-inch square dish. (Although they need to bake for longer.)

Egg Brownie The dry ingredients of the Egg Brownie are mixed in a glass bowl.

Poison tip

Brownie always most Metal disc. If you use a glass or ceramic baking pan, the edges may bake faster than the center.

Step 2:

Next, add the egg and vanilla extract. Stir well and add coconut oil. The coconut oil doesn’t seem to mix well at first, but keep stirring! It will eventually look smooth and shiny.

If you like, fold 1 tablespoon of mini chocolate chips. (Or add some walnuts or pecans for crunching.)

Mix the wet ingredients into a bowl and pour into a bread pan to bake.

Coconut oil tip

When the eggs in the refrigerator get cold, they may cause the coconut oil to thicken when whisk the coconut oil to the brownie batter. If this happens, the brownies will still bake, but the batter will be thicker and can be spread into the pan. You can heat the eggs in a bowl of warm water for 10 minutes. Or, first stir them into the batter to help them heat up, then add coconut oil to the end.

Step 3:

Pour the batter into the prepared pan and spread it evenly. Then sprinkle some extra chocolate chips on top to make them look more beautiful. (This is optional.)

Bake at 350ºF for 20 minutes, or until the center blows up, without shaking while shaking the pan. Let the brownies cool in the pan for at least 30 minutes to keep them completely firm.

Grab the edge of the parchment and remove the brownies from the pan. Then, cut them into 10 pieces with a sharp knife.

Enjoy a slightly warm or brownie cake at room temperature.

Protein brownies are cut into squares and tilted to show the texture.

Protein brownie storage tip

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. (Not that they will last that long!) You can also freeze them for up to 3 months, sealing.

Preheat the oven to 350ºF and gently coat with a 9 x-5-inch bread tray. Press a piece of parchment paper on the bottom of the pan. This will ensure that the brownies are easily removed later.
Mix almond flour, cocoa or cocoa powder, sugar, collagen peptide, baking powder and salt in a large bowl. Stir well.
Next, add the egg and vanilla extract. If your eggs are cold from the refrigerator, stir the batter well before adding coconut oil. (This will help clear some cold so that the coconut oil does not thicken immediately.) After mixing the batter, stir the coconut oil until the batter looks even. If you prefer, fold 1 tablespoon of mini chocolate chips.
Transfer the brownie batter to the prepared pan and spread it evenly. Sprinkle some extra chocolate chips on top if needed. Bake at 350ºF for 20 minutes, or until the top blows in the center.
Let the brownies cool in the pan for at least 20 minutes. They sink slightly as they cool. Cut into 10 pieces and enjoy. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. (Or in the freezer for up to 3 months.)

Nutrition information is for 1 out of 10 brownies, with no optional chocolate chips. This information is calculated automatically, only estimates, not guaranteed.
Protein powder notes: The recipe was tested with collagen peptides that were not contained, which had no flavor on brownies. If you use flavored protein powder or unsweetened plant-based protein powder, the texture and flavor will change. I recently tested this with whey protein and had to throw away the batch as it was inedible. Therefore, test it yourself.
Note to eggs: This recipe most likely doesn’t work with flax eggs. If you want to use a vegan egg exchange, try adding protein powder to my almond butter brownies as I know the recipe still goes well with flax eggs.
Batch size: Due to the expensive ingredients, the batch size of this recipe is relatively small. I recently doubled the recipe in an 8-inch square dish, and this worked.