Go Back
A close-up of several thick, fudgy high-protein brownies stacked on a black plate

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
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.
    An empty rectangular baking pan with handles placed on a light wooden surface
  • 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.
    A person measures cacao powder into a cup beside a glass bowl filled with flour on a kitchen counter
  • Combine Wet Ingredients
    In a larger bowl, whisk Greek yogurt, egg, nut butter, maple syrup (or honey), and vanilla extract until smooth and creamy.
    A person pours vanilla extract from a bottle into a measuring spoon over a bowl of mixed dry ingredients on a kitchen counter
  • 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.
    A parchment-lined baking pan filled with chocolate brownie batter topped with chocolate chips, ready to go in the oven
  • 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
QR Code linking back to recipe