These protein brownies pack over 10 grams of protein per square while staying fudge-like and rich. Applesauce, pumpkin, coffee, and coconut oil keep them chewy. I love how I can pop them in the oven for a quick fix.
This recipe solves challenges of dryness, bland flavor, and crumbly texture that frequently affect brownies, providing a delicious, protein-rich alternative for busy nights.
But I used to hate dry edges and crumbly squares on busy weeknights with my kids (yikes!). This easy protein brownies recipe hits those issues: dryness, bland taste, and that crumbly mess I burned more than once.
I’ve tested this over dozens of batches, and the brownies bake in about 20 minutes and cool 30 minutes for clean cuts. I mix in one bowl to cut dishes. I learned to line and spray the pan so squares lift cleanly. The coffee-cocoa scent fills the house.
If you want another chocolate-packed bake, try Gluten Free Zucchini Brownies for a sneaky veggie twist that bakes in about the same time.
Table of contents
Why You Will Love This Recipe
- Tender, sliceable texture Pumpkin puree and applesauce keep *protein brownies* tender, and after twenty minutes in the oven they still hold their shape when I cut them.
- Bold chocolate flavor A splash of hot brewed coffee sharpens cocoa notes, so each *protein brownies* square tastes bold without extra sugar.
- Over ten grams of protein per square Almond flour, eggs and protein powder team up to pack over ten grams of protein per square, and xanthan gum prevents crumbling.
- Gluten-free for family Using almond and oat flours makes these *protein brownies* safe for my mom and siblings with gluten allergies.
Healthy Fudgy Protein Brownies
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 squares 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
These protein brownies pack over 10 grams of protein per square while staying fudgy and rich. Applesauce, pumpkin, coffee, and coconut oil keep them chewy.
Ingredients
- ½ cup almond flour
- ½ cup oat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup chocolate protein powder
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup pumpkin puree
- 2 large eggs
- 2 large egg whites
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup hot brewed coffee
- ¼ cup dark chocolate chips
Instructions
- Set your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly coat the parchment with nonstick spray; this guarantees the brownies release cleanly.
- In a large mixing bowl, whisk together the almond flour, oat flour, cocoa powder, chocolate protein powder, xanthan gum, baking powder, and salt. This mixture should be uniform to avoid pockets of dry ingredients in your batter.
- In a separate bowl, whisk the eggs, egg whites, applesauce, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and hot brewed coffee. Blend until the mixture is smooth and glossy, which ensures a consistent texture.
- Pour the dry ingredient mixture into the wet mixture. Stir gently with a spatula until there are no streaks. Be sure to scrape the sides and bottom of the bowl for even mixing, preventing dry clumps from forming that could lead to crumbly brownies.
- Gently fold in most of the dark chocolate chips, reserving a few to sprinkle on top for presentation. This distributes the chocolate evenly throughout the batter while also creating melty pockets on the surface when baked.
- Spread the brownie batter evenly in the prepared pan, using an offset spatula to smooth the top. Sprinkle the reserved chocolate chips over the surface. Bake in the preheated oven for 20 to 22 minutes, but begin checking at 18 minutes. The center should be set but still moist; a toothpick inserted should have a few moist crumbs. Avoid overbaking, as that dries out the protein brownies.
- Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes. Once cooled, lift them out of the pan using the parchment overhang and place them on a cutting board. Slice into 12 squares, wiping the knife between cuts for neat edges.
Notes
- Xanthan gum stabilizes the texture without impacting flavor, preventing dry, crumbly results that usually come with protein-heavy treats. Be sure to whisk it in with your flours.
- The addition of pumpkin puree and applesauce provides moisture and helps reduce the need for extra sugar, making these brownies a great option for those watching their sugar intake.
- Coffee is key for intensifying the chocolate flavor. Make sure it is brewed strong, and let it cool slightly before adding—it should not cook the eggs.
- For a vegan version, you can replace the eggs with three flax eggs made from three tablespoons of ground flax mixed with nine tablespoons of water until gelled.
- Store these brownies airtight at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual squares for up to 1 month. Thaw at room temperature before serving.
- Top warm brownies with a dollop of Greek yogurt or sugar-free whipped cream for an extra boost of protein and flavor.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Ingredient Notes
- Almond flour: Choose finely ground blanched almond flour for a tender crumb and extra protein. Store in a cool spot to avoid rancidity.
- Oat flour: Grab certified gluten-free oat flour free of lumps. Its subtle nutty notes boost chewiness; whisk before mixing to break any clumps.
- Unsweetened cocoa powder: Sift Dutch-processed cocoa for deeper chocolate notes. Its low moisture stops the batter from getting too wet and heavy.
- Chocolate protein powder: Pick a smooth whey or plant-based chocolate powder. It adds your punch of protein and thickens without grittiness.
- Applesauce: Go for unsweetened, smooth applesauce to lock in moisture without extra sugar. Drain any excess liquid before measuring.
- Pumpkin puree: Choose pure pumpkin (not pie mix) for added moisture and subtle sweetness. Give the can a stir to redistribute liquids.
- Hot brewed coffee: Let fresh, strong coffee cool slightly before adding. It amps up chocolate notes without cooking the eggs.
- Dark chocolate chips: Pick 70% cocoa dark chips for melty pockets. Scatter some on top so each brownie gets gooey bites.
Recipe Baking Tips
- If edges brown too quickly, lower oven to 340°F 12 minutes into baking to slow crust formation.
- When batter clumps, warm ¼ cup brewed coffee to 120°F before whisking into wet mix.
- For stickiness under knife, chill cooled pan on counter for 30 minutes before slicing into 12 squares.
- If center sinks at 20 minutes, bake additional 2 minutes then test with toothpick for moist crumbs.
- When crumbly bites appear, mix in ½ teaspoon extra xanthan gum into dry ingredients before baking.
Serving Suggestions
Serve protein brownies with mixed berry compote and a coconut yogurt bowl to contrast brownie squares with fresh fruit and yogurt base. Pair them with gluten-free zucchini bread slices and a side of cocoa almond smoothie to complete a modest dessert spread.
Use protein brownies to make ice cream sandwich bars with dairy-free vanilla ice cream and chopped pecans between two squares. Add them to a chocolate peanut parfait recipe layering pudding, sliced brownies, and crushed pretzels for added protein and crunch.
Top protein brownies with a drizzle of salted caramel sauce and a sprinkle of toasted coconut flakes to add flavor contrast. Finish with almond butter swirl and cocoa nibs over warm squares for extra protein boost and flavor contrast.
Recipe variations
- You can use almond butter or sunflower seed butter instead of melted coconut oil for extra richness.
- Add 2 teaspoons espresso powder or 1 teaspoon cinnamon to complement chocolate notes.
- Either applesauce or pumpkin puree can adjust sweetness without added sugar; this shares an ingredient with Gluten-Free Apple Bundt Cake
- If using a double batch in a 9×13-inch pan, bake 25 minutes until set.
Save This Recipe!
How to Store?
To keep your Ultimate Fudgy Protein Brownies fresh and delicious, follow these storage tips:
Room Temperature: Store brownies in an airtight container at room temperature up to 2 days.
Refrigeration: Place brownies in an airtight container in the refrigerator up to 5 days.
Freezing: Wrap each square in plastic wrap or aluminum foil, place in a freezer container in the freezer up to 1 month. Thaw at room temperature.
Other Recipes You’ll Love
- Chocolate Angel Pie
- Gluten Free Chocolate Peanut Butter Ice Cream
- Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Pudding
If you enjoyed this Healthy Fudgy Protein Brownies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
