Best High-Protein Brownie Recipe You’ll Ever Make

I’ve seen just about every protein recipe floating around in meal prep forums and fitness blogs—from gritty pancakes to rubbery mug cakes. And don’t even get me started on the “protein brownies” that taste like damp cardboard held together with BCAAs.

But a few years ago, after a long day of client sessions and a brutal deadlift PR attempt, I hit that wall where your body screams for something sweet, but your brain reminds you that you’re still trying to stay lean. I didn’t want to cheat on my goals—but I also didn’t want to suffer through another bland, “healthy” dessert.

So I started experimenting.

It took a few trials (and a few protein powder disasters), but what came out of my kitchen one rainy Sunday night was a genuinely fudgy, chocolate-rich, high-protein brownie that I now bake almost weekly—and recommend to all my clients, even the picky ones.

Fudgy High-Protein Brownies

These aren’t your typical dry, chalky “fitness brownies.”

This recipe is everything you want in a brownie: rich, chocolatey, and decadently moist—without sabotaging your nutrition goals.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 9 large squares

Calories 140 kcal

Equipment

• 8x8-inch baking pan (9x9 is okay; adjust bake time slightly)
• Parchment paper or nonstick spray
• Two mixing bowls (medium and large)
• Whisk or fork
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Toothpick or skewer (for doneness check)

Ingredients

  

• 2 scoops chocolate whey or casein protein powder
• 1/4 cup unsweetened cocoa powder
• 1/4 cup oat flour or almond flour
• 1/2 tsp baking powder
• 1/8 tsp fine sea salt
• 1/2 cup full-fat Greek yogurt
• 1 large egg
• 2 tbsp natural peanut butter or almond butter
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract (optional)
• 1/4 cup dark chocolate chips (70%+, optional)

Instructions

 

• Preheat and Prep the Pan

  Preheat oven to 175°C (350°F).

  Line an 8x8-inch baking pan with parchment paper or coat with nonstick spray, ensuring corners are covered.
  
• Mix Dry Ingredients

  In a medium bowl, whisk together protein powder, cocoa powder, oat/almond flour, baking powder, and salt until fully combined and lump-free.
  
• Combine Wet Ingredients

  In a larger bowl, whisk Greek yogurt, egg, nut butter, maple syrup (or honey), and vanilla extract until smooth and creamy.
  
• Fold Dry into Wet

  Gradually add the dry mixture to the wet ingredients.

  Fold gently with a spatula until no dry streaks remain.

  If using chocolate chips, fold them in now. The batter will be thick—this is normal.
  
• Spread and Bake

  Scoop the batter into the prepared pan.

  Spread evenly into corners and level the top.

  Bake for 16–20 minutes. Test with a toothpick—look for a few moist crumbs, not wet batter.
  
• Cool and Slice

  Let brownies cool in the pan at least 15–20 minutes.

  Lift out using parchment, place on a cutting board, and slice into squares.

  For cleaner cuts, chill in the fridge for 30 minutes before slicing.
  

Video

Notes

Cooking Tips

• For extra fiber, add 1 tbsp ground flaxseed or chia seeds to the dry mix.
• To make vegan, use a flax egg and plant-based yogurt and protein powder.
• Nut-free? Swap nut butter for sunflower seed butter or tahini.
• For a mocha twist, add 1 tsp instant espresso powder.
• Store in an airtight container in the fridge for up to 5 days or freeze individually.

Keyword Fitness Recipe, Gluten Free, Healthy Dessert, High Protein, Protein Brownies

Trainer Tips and Variations

1. Add Fiber for Fullness

If you’re someone who’s constantly hungry (especially after strength training or long cardio sessions), a little extra fiber goes a long way.

Try mixing 1 tablespoon of ground flaxseed or chia seeds into the dry mix. It doesn’t affect the taste at all but adds soluble fiber that slows down digestion, helps with blood sugar control, and keeps you full longer.

2. Make It Vegan Without Sacrificing Texture

Going plant-based doesn’t mean you have to settle for dry or dense brownies. To make these vegan:

• Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes until it gels).
• Use a plant-based yogurt like coconut or almond yogurt instead of Greek.
• Choose a vegan protein powder — ideally a blend of pea and rice protein for better baking texture. Some single-plant proteins can turn chalky, but a good blend will behave similarly to whey or casein.

The result? Still fudgy, still rich, still worth making twice.

3. Go Nut-Free Without Missing Out on Richness

👉 The ULTIMATE Fudgy Protein Brownies: https://t.co/FIyX6UfxDA#highprotein #brownies pic.twitter.com/qaX7kXg47p

— Jen Evansy (@FoodHow2) April 1, 2025

Allergies? No problem. You can swap the peanut or almond butter with sunflower seed butter or tahini. Both have a creamy texture and healthy fats that mimic what nut butter does for moisture and taste.

Sunflower seed butter has a mild nutty flavor, while tahini brings a slightly earthy, sesame undertone — great if you want something different but subtle.

Also useful if you’re packing these for school snacks or events where nuts are restricted.

4. Caffeine Kick for Morning Workouts or Late-Night Lifts

Here’s a fun twist: add 1 teaspoon of instant espresso powder to your dry mix. It won’t make your brownies taste like coffee—but it will deepen the chocolate flavor and give it that extra richness, almost like a gourmet dessert.

And yes, it gives you a slight caffeine bump, which is awesome if you’re eating one of these pre-workout or as a mid-morning snack.

If you love mocha vibes, you can also drizzle the baked brownies with a bit of coffee-infused protein icing or a tiny splash of brewed espresso over the top like a glaze.

5. Ice Cream Sandwich Hack (The “Why Didn’t I Think of That?” Upgrade)

Here’s the move:

• Bake the brownies.
• Cool completely.
• Slice them into squares and freeze them individually for 15–20 minutes until firm.
• Then take two pieces and sandwich in your favorite high-protein ice cream (like Greek frozen yogurt, Halo Top, or even a scoop of blended cottage cheese + cocoa + stevia).
• Press gently, wrap in parchment or foil, and freeze again until set.

They don’t taste like a protein bar. They’re not dry. They’re not chewy in a weird way. You bite in and it’s got that classic fudgy texture, a real hit of cocoa, and a melt-in-your-mouth softness that makes you pause and say: “Wait, this is healthy?”

Even my non-fitness friends ask me to bring these to game night.

Final Words

@clairehodginss 2 MINUTE PROTEIN BROWNIE 🍫😋💪 This single serving healthy brownie has 33g of protein and is the perfect sweet snack, dessert, or even breakfast! My favorite protein powder is from @Promix Nutrition! I love it because it’s made with clean, all natural ingredients – you can use the chocolate or vanilla flavor for this recipe! You can use my code ✨CLAIRE✨ for 10% off Promix! Ingredients: – ½ cup oats  – 1 serving @promix chocolate or vanilla protein powder (code ‘CLAIRE’ will give you 10% off!) – 2 tbsp cocoa powder – 2-3 drops monk fruit sweetener – ⅛ tsp salt – ¼ tsp baking powder – ½ cup almond milk – 1 tbsp chocolate chips
Instructions: 1. Blend oats in a food processor or blender until it becomes a fine flour. 2. In a microwave-safe mug or bowl, combine oat flour, protein powder, cocoa powder, monk fruit sweetener, salt, and baking powder. 3. Stir in almond milk until a smooth batter forms, then fold in chocolate chips. 4. Microwave for 1 to 1.5 minutes, or until the brownie is set but still slightly gooey in the center. 5. Let cool for a few minutes & enjoy!
#healthycooking #healthyrecipe #highprotein #easyrecipe #healthysnack #cleaneating #proteinbrownie #mugcake #promix ♬ original sound – Claire Hodgins

Your diet doesn’t need to suck the joy out of food. One of the biggest mistakes I see people make is treating fitness like punishment and nutrition like restriction.

This brownie recipe is my small rebellion against that mindset. It’s sweet, it’s smart, and it earns its place in your meal plan—without guilt, without sacrifice, and without that gross protein aftertaste.

Trust me: this is the best high-protein brownie recipe you’ll ever make.

And when you do, shoot me a message or tag me. I’ll probably be baking a fresh batch myself.