Chocolate Protein Brownie Recipe
These Chocolate Protein Brownies are a clean treat you can feel good about. Packed with whey protein, almond flour, and rich cocoa powder, each bite delivers bold chocolate flavor and powerful nutrition. Ideal for post-workout recovery, healthy snacking, or satisfying your sweet tooth without the sugar crash, these brownies are soft, fudgy, and built for results. Perfect for athletes, low-carb dieters, or anyone focused on eating clean.
- 2 scoops (60g) chocolate whey protein powder
- ½ cup almond flour
- 2 tablespoons unsweetened cocoa powder
- ¼ cup sugar-free chocolate chips
- ¼ cup natural almond butter
- 2 large eggs
- ⅓ cup unsweetened almond milk
- 2 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Optional: 1 – 2 tablespoons erythritol or stevia for added sweetness
Instructions
- Step 1: Preheat your oven to 175°C (350°F). Line an 8×8-inch baking dish with parchment paper or lightly grease with cooking spray.
- Step 2: In a large mixing bowl, whisk together the almond flour, protein powder, cocoa powder, baking powder, salt, and erythritol if using.
- Step 3: In a separate bowl, mix the almond butter, eggs, almond milk, Greek yogurt, and vanilla extract until smooth and well combined.
- Step 4: Add the wet mixture to the dry ingredients. Stir until a thick, uniform batter forms. Fold in the chocolate chips.
- Step 5: Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
- Step 6: Bake for 18 – 20 minutes, or until the center is just set. A toothpick inserted should come out slightly moist for fudgy brownies.
- Step 7: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This brownie delivers a balanced ratio of protein and healthy fats, perfect for muscle repair and energy support.
- Use plant-based protein and flax eggs for a vegan version.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Customize with chopped nuts, seeds, or a dash of cinnamon for added texture and flavor.
- Almond flour keeps this recipe gluten-free and low in carbs.
Frequently Asked Questions
Can I use another protein powder instead of whey?
Yes. Plant-based protein works, but you may need to adjust liquid slightly as plant proteins absorb more moisture.
Are these brownies really low in sugar?
Yes. They are naturally sweetened and contain less than 1 g of added sugars per serving.
Can I make this recipe dairy-free?
Use dairy-free protein, a plant-based yogurt, and skip the chocolate chips or choose dairy-free versions.
Can I freeze the brownies?
Absolutely. Wrap individually and freeze for up to 2 months. Thaw at room temperature before eating.
Will these brownies help with muscle recovery?
Yes. With over 14 g of protein per serving, they support post-workout recovery and satiety.
Can I bake this in a muffin tin?
Yes. Reduce baking time to around 12 – 14 minutes and check for doneness with a toothpick.
How do I keep brownies moist without using sugar?
Almond butter, Greek yogurt, and proper baking time help retain moisture even in low-sugar recipes.