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My kids love Chocolate Z-bars as a school-safe snack, but they have a measly 2 grams of protein per bar. That’s why I set out to create a decadent chocolate treat that contains more protein per serving.
If you’re in a similar situation, this recipe is for you!
The first protein brownie I attempted tasted terrible. I tried adding regular protein powder to a brownie recipe, and it turned out gross. It took eight attempts to get this version 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!)
⭐⭐⭐⭐⭐ Review
“Just made these and oh my goodness, these brownies are amazing!!! Thank you for all your fabulous recipes!!!” – Baljeet
Protein Brownie Ingredients
Here’s what you’ll need:
- Almond flour. This flour is made from ground almonds, so it has double the protein compared to 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.
- Cacao powder. This variety of cocoa powder is less processed, but you can use regular cocoa powder with similar results.
- Collagen peptides. We’re using this instead of plant-based protein powder because the flavor blends in seamlessly with 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 texture in brownies. If you swap it for maple syrup, the brownies will be more cake-like.
- Eggs. These add protein and structure! Don’t use an egg substitute in this case, since 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, so the brownies aren’t too dense. If you need to use baking soda, use only half the amount.
- Vanilla + Salt. These add flavor, but if you don’t have vanilla on hand, your brownies will still be delicious. Don’t skip the salt, because desserts taste better with it!
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 High-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.)
Detoxinista 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 help warm them up, 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 doesn’t jiggle when you shake the pan. Let the brownies cool in the pan for at least 30 minutes to allow them to firm up completely.
Grab the edges of the parchment paper to remove the brownies from the pan. Then, use a sharp knife to cut them into 10 pieces.
Enjoy the brownies slightly warm or at room temperature.
Protein Brownies Storage Tip
Leftovers can be stored 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.
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
More Recipes to Try
- Peanut Butter Protein Cookies
- Protein Waffles
- Chocolate Protein Smoothie (made without protein powder)
If you try this protein brownie recipe, please leave a comment and star rating below, letting me know how you like it.
Megan, I have been using your recipes for years!! I first found you in 2013 after getting diagnosed with cancer (which went into remission in 2014) and your recipes helped me find healthier alternative delicious treats which are now my regular go tos for myself and family! I also tell others about you all the time.
Question: could the collagen in this recipe be replaced with a protein powder like one called Naked which is made from brown rice but is 25g of protein per serving. I believe a serving of 2 scoops is about a 1/8 or maybe 1/4 c.
Thank you!
Aw, thank you Leila. I’m so glad you’ve been here for so long and that the recipes have been helpful. ❤️
In regards to the protein powder, I just tested this recipe yesterday with whey protein, assuming that the swap wouldn’t be that noticeable… and the brownies were terrible! (Literally inedible.) So, if you’re going to use a different protein powder, I’d probably start with half the amount called for, just so you don’t waste your ingredients. I was surprised by how different the collagen was compared to the whey protein powder. I think brown rice protein powder would be similar to the whey protein, unfortunately.
Agreed, thank you and Happy Valentine’s Day!
These are the perfect sweet treat with only 6 grams of sugar! They are surprisingly chewy and fudgy. My daughter and I couldn’t be happier with this recipe. I think we have made every one of your brownie recipes, and this may be a new favorite!
Thank you for this great Brownie recipe! My husband and I thought they were delicious!! The only change I made was using Carrington Farms Coconut cooking oil which worked out great. I thought it would be too oily after adding the oil but after baking it, they turned out delicious. The baking time took about 5 minutes longer in my oven, but that was no issue. Thanks for the delicious recipe!!
I don’t understand where the coconut sugar comes in. It’s listed in the ingredients but not in the recipe instructions.
Wow, I must have been distracted while writing this up. Thanks for catching that! The sugar is added with the other dry ingredients; just fixed it. Hope you enjoy these!
Sorry but people don’t usually have coconut stuff handy. Too many ingredients to buy for this recipe. The trend is to make food with few ingredients
Or at least common ones. Coconut sugar and almond flour are not something I would think of ever buying.
I had all of these ingredients on hand…
I have all the ingredients on hand
I have all these ingredients on hand. Coconut ingredients may not be very “on trend” (if that’s a thing one cares about), but they are useful and good.
Just made these and oh my goodness, these brownies are amazing!!! Thank you for all your fabulous recipes!!!
Yay! I’m glad you enjoyed them!
Which brand of collagen peptides do you use / recommend? Thanks!!
I usually use Vital Proteins or Whole Foods 365 brand. They both dissolve very similarly and have no added flavor in these brownies, which is nice.
While I love the idea of more protein, I’ll stick with the Almond Flour Brownies. I don’t use collagen peptides and wouldn’t buy it to make brownies. Plus, if the recipe doesn’t make at least an 8×8 worth, I’m probably not going to bother. But thank you for the option!
Totally understand, Julie! Is there a protein powder you do keep on hand? I’m going to test these with other options over time, too.
I always use Orgain. Vanilla and Chocolate. Thanks again for these awesome recipes. (Tonight is egg roll in a bowl). 🙂
How about Dark Chocolate Brownies Recipe? Do you have it? I am not sure if you got it, did you?