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The store-bought chocolate granola bars my kids love have a measly 2 grams of protein per bar. That’s why I set out to create protein brownies with more protein that taste just as delicious. If you’re in a similar situation, this recipe is for you!
If you’ve ever tried adding regular protein powder to a brownie, you’ve probably realized it can be chalky and unappealing. That’s why it took me 8 tries to get these right.
I’m glad I didn’t give up, because these protein brownies taste just like a real brownie, with 6 grams of protein per serving. (And a rich chocolate flavor!)
Quick Look: Protein Brownie Recipe
- Method: Stir the batter together in one bowl and bake in a loaf-size pan.
- Why Make THIS Version? It’s a well-tested recipe that doesn’t taste like protein powder. It’s naturally gluten-free and dairy-free, with no stevia or artificial sweeteners.
- Secret to Success: Using unflavored collagen peptides instead of chalky protein powders.
- Key Ingredients: Almond flour, collagen, eggs, cacao powder, and coconut sugar.
- Protein/Serving: 6 grams per small square.
“Just made these and oh my goodness, these brownies are amazing!!! Thank you for all your fabulous recipes!!!”
Table of Contents
Ingredients You’ll Need
- Almond flour. Almond flour is made from ground almonds, so it has twice the protein of all-purpose flour. It’s also naturally gluten-free! Don’t be tempted to swap another flour in this recipe, because the results could turn out very differently. If you prefer coconut flour, start with my coconut flour brownies. (It’s a different ratio.)
- Cacao powder. This variety of cocoa powder is less processed, but you can use regular cocoa powder with similar results.
- Collagen peptides. We use this instead of plant-based protein powder because it blends seamlessly into brownies. If you swap it for plant-based protein powder or whey protein, expect different results. (The whey turned these into dry bricks!)
- Coconut sugar. Granulated sugar creates the best brownie texture. If you swap it for maple syrup, the brownies will be more fluffy and cake-like.
- Eggs. These add protein and structure! Don’t use an egg substitute here, as grain-free baking can become too fragile without eggs.
- Coconut oil. Brownies have a dense, fudgy texture thanks to the ratio of oil, flour, and sugar. Since we’re already using almond flour, which has healthy fats, you won’t need as much added oil.
- Baking powder. Baking powder provides a little lift, keeping the brownies from being too dense. If you need to use baking soda, use only half the amount.
Protein Powder Note
The key to good flavor is using collagen peptides instead of chocolate protein powder. Protein powder can leave a weird aftertaste or add a chalky texture. Collagen powder, on the other hand, blends seamlessly into the brownie batter.
Feel free to experiment with any other protein source you keep in your pantry, but keep in mind that different protein powders may yield different (and less delicious) results.
How to Make Protein Brownies
Step 1:
Preheat your oven to 350ºF and lightly grease a 9-by-5-inch loaf pan with cooking spray. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
In a large bowl, combine the almond flour, cacao powder, coconut sugar, collagen peptides, baking powder, and salt. Stir well until the dry ingredients look mixed.
Note: I’m sharing a small batch of these brownies so you can make sure you love them as much as I do without wasting ingredients. If you want to double the recipe for an 8-inch square pan, these bake up beautifully that way, too. (Though they need to bake a little longer.)
Brownie Baking Tip
Brownies always bake best in a metal pan. If you use a glass or ceramic baking dish, the edges might bake faster than the center.
Step 2:
Next, add in the eggs and vanilla extract. Stir well, then add in the coconut oil. It won’t look like the coconut oil is mixing well at first, but keep stirring! It will eventually look smoothe and glossy.
Fold in 1 tablespoon of mini chocolate chips, if you like. (Or add some walnuts or pecans for crunch.)
Coconut Oil Tip
When eggs are cold from the fridge, they may cause the coconut oil to thicken when stirred into the brownie batter. If this happens, the brownies will still bake fine, but the batter will be thicker to spread into the pan. You can warm the eggs in a bowl of warm water for 10 minutes. Or, stir them into the batter first to warm them, then add the coconut oil last.
Step 3:
Pour the batter into the prepared pan and spread it out evenly. Then sprinkle a few extra chocolate chips on top to make them look a little prettier. (This is optional.)
Bake at 350ºF for 20 minutes, or until the center puffs up and no longer jiggles when you shake the pan. Let the brownies cool in the pan for at least 30 minutes, until completely firm.
Grab the edges of the parchment paper to lift the brownies out of the pan. Then, use a sharp knife to cut them into 10 pieces. Enjoy the brownies slightly warm or at room temperature.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 5 days. (Not that they will last that long!) You could also freeze these for up to 3 months, tightly sealed.
More Protein Powder Recipes
If you try this protein brownie recipe, please leave a comment and star rating below to tell me what you think. Thanks for visiting!
The Best Protein Brownies I’ve Tasted
Ingredients
- ⅓ cup almond flour
- 5 tablespoons cacao powder
- ½ cup coconut sugar (or other granulated sugar)
- ⅓ cup collagen peptides
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil , melted
- 1 tablespoon mini chocolate chip (optional)
Instructions
- Preheat the oven to 350ºF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan. This will guarantee easy brownie removal later.
- Combine the almond flour, cacao or cocoa powder, sugar, collagen peptides, baking powder, and salt in a large bowl. Stir well.
- Next, add in eggs and vanilla extract. If your eggs are cold from the fridge, stir the batter well before adding the coconut oil. (This will help remove some of the chill so the coconut oil won't thicken immediately.) Once the batter is mixed, stir in the coconut oil until the batter looks uniform. Fold in 1 tablespoon of mini chocolate chips, if you'd like.
- Transfer the brownie batter to the prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top, if desired. Bake at 350ºF for 20 minutes, or until the top puffs up in the center.
- Let the brownies cool in the pan for at least 20 minutes. They will sink slightly as they cool. Slice into 10 pieces and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Or in the freezer for up to 3 months.)
Video
Notes
Nutrition
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Tried this with 70grams of pea protein instead, and added an extra egg plus some mayo for more liquid.
Suggest ya’ll stick to the regular recipe, which is likely fantastic, as the other Detoxinista recipes I’ve tried so far are:)
(Rating for the recipe as it’s written, not my substitutions.)
These are the best!! I’ve never left a review on any recipe but they were that good. I also folded in a quarter cup of frozen cranberries and it worked well.
Omg I don’t even like brownies that much and I can’t stop eating these.
I’m impressed! These are delicious and fudgy! Way to go! I even subbed 1/4 cup of the coconut sugar for an equivalent of pure stevia powder and they turned out great! Can’t wait to make a full batch next time!
Would this recipe work without the collagen?
This might be your best recipe, yet!
I took these to a party and they were a huge hit! No one had any idea they had added protein – they just raved about how delicious they are.
Yay! I’m so glad to hear that! Thanks for taking the time to leave a review.
I want to make these for my wife, but she’s avoiding sugar and is allergic to coconut. Would this work with brown swerve as the sweetener, and melted butter instead of coconut oil?
I haven’t worked with swerve before, but if it’s a 1:1 swap for sugar, then I think those substitutes will work. I hope it’s a hit.