Oh man, I am SO excited about these! You know how sometimes you just CRAVE a seriously fudgy, chocolatey brownie, but you’re trying to be good and hit your protein goals? Well, say hello to your new best friend! I’ve tinkered with this recipe for ages, and I’ve finally landed on the perfect balance. It’s a total game-changer for anyone who loves dessert but still wants to feel good about what they’re eating. Seriously, this Protein Brownie is ridiculously rich and satisfying, and you’d never guess it’s packed with goodness!
Why You’ll Love This High Protein Brownie
Seriously, these brownies are a game-changer! You’re going to adore them because:
- They’re unbelievably fudgy and rich – pure chocolate heaven!
- You get that protein boost you need without sacrificing taste.
- Whipping them up is ridiculously easy, perfect for quick cravings.
- They’re super customizable; feel free to toss in some nuts!
- You can finally satisfy your brownie craving guilt-free!
Gather Your Ingredients for the Perfect Protein Brownie
Alright, let’s get our ingredients ready! To make these amazing protein brownies, you’ll need: a cup of all-purpose flour, half a cup of unsweetened cocoa powder (this is key for that deep chocolatey flavor without extra sugar!), one scoop – about 30 grams – of your favorite chocolate protein powder, a teaspoon of baking soda, and half a teaspoon of salt. I like to use kosher salt for a nice clean flavor, but sea salt works too! You’ll also need a cup of granulated sugar, half a cup of melted unsalted butter – make sure it’s not too hot! – two large eggs, a teaspoon of vanilla extract, half a cup of milk, and of course, half a cup of yummy chocolate chips.
Ingredient Notes and Substitutions for Your Protein Brownie
So, about these ingredients! If you’re looking to go gluten-free, definitely swap that all-purpose flour for almond flour – it works like a charm and adds a lovely nutty hint. As for the protein powder, any chocolate kind will do, but whey or a vegan blend are my go-tos. Just be aware that different brands can slightly change the texture, so it might take a tiny bit of tweaking! If you’re trying to cut down on sugar, a sugar substitute like erythritol or stevia can often work, but start with a little less and taste your batter. And for an extra punch of flavor, feel free to add in some chopped nuts like walnuts or pecans when you stir in the chocolate chips!
Step-by-Step Guide to Making Your Protein Brownie
Okay, let’s get baking! It’s super simple, I promise. First things first, crank your oven up to 350°F (175°C). While it’s warming up, grab your 8×8 inch baking pan and give it a good grease and flour – I like using a little baking spray and then dusting it with cocoa powder to avoid white streaks on my finished brownies. Now, in a big bowl, let’s get our dry stuff together: the flour, the cocoa powder, that crucial protein powder, baking soda, and salt. Just give that a quick whisk to make sure it’s all happy and combined.
In a separate bowl, we’ll mix our wet ingredients. Throw in the sugar, the melted butter (make sure it’s cooled a bit so it doesn’t cook the eggs!), the eggs, and that splash of vanilla extract. Mix it all up until it’s looking good and blended. Next, pour those lovely wet ingredients into the dry ingredients. Be gentle here – mix until it’s *just* combined. Overmixing is the enemy of fudgy brownies, trust me on this! Then, stir in your milk and those glorious chocolate chips. My favorite trick? I find that gently folding in the chocolate chips prevents them from sinking to the bottom, giving you a delightful surprise in every bite! Pour all that deliciousness into your prepared pan and spread it out evenly. If you’re curious about other simple, delicious recipes, check out my Garlic Butter Chicken and Potatoes Skillet!
Baking Your Protein Brownie to Perfection
Now for the magic part! Pop that pan into your preheated oven. They usually take about 25 to 30 minutes. You’ll know they’re ready when a toothpick you poke into the center comes out with just a few moist crumbs attached – no wet batter, but not totally clean either! That’s the secret to a super fudgy center. Once they’re baked, the hardest part is waiting for them to cool completely in the pan. Seriously, resist the urge to cut into them right away! Letting them cool down helps them set up perfectly, making them easier to slice and way better in texture.
Tips for Achieving the Best Protein Brownie Texture
Want that ultimate fudgy texture? It all comes down to a few simple things. First, don’t overmix the batter when you combine the wet and dry ingredients; you just want to bring them together, stop before it looks completely smooth. Also, using room temperature eggs and milk really helps everything emulsify better, leading to a smoother batter. If you’re aiming for that crackly top that’s just irresistible, make sure you cream your butter and sugar together really well until it’s light and fluffy before adding the eggs. And remember that toothpick test – a few moist crumbs are exactly what you’re looking for!
Frequently Asked Questions About Protein Brownies
Got questions about these awesome protein brownies? I’ve got you covered!
Can I use a different type of protein powder for this protein brownie?
Totally! While I love my chocolate whey or vegan blend, feel free to try others. Just a heads-up, some plant-based powders can be a bit drier, so you might need an extra splash of milk. Also, the flavor profile might shift a little, but it’ll still be delicious!
How do I make these brownies even healthier?
Great question! You can swap the all-purpose flour for almond or oat flour for some extra fiber. I also like adding a handful of chopped walnuts or pecans for healthy fats and texture. And of course, if you’re watching sugar, a sugar substitute will work wonders. You can also check out my Healthy Tomato Toast recipe for another healthy snack idea!
My brownies came out a little dry. What did I do wrong?
Oops! Don’t worry, it happens. Most often, it’s from overbaking. Remember that toothpick test – you want moist crumbs, not a perfectly clean toothpick. Also, make sure you didn’t mix the batter too much after adding the flour, as that can develop gluten and make them a bit tough and dry. Letting them cool completely before cutting also helps them retain moisture.
Can I add anything else to my protein brownie batter?
Absolutely! These are super adaptable. Mini peanut butter cups, a swirl of Greek yogurt, or even some shredded zucchini (squeeze out the excess water first!) can make these even more decadent and nutritious. Get creative!
Nutritional Information for Your Protein Brownie
Okay, so here’s the lowdown on what’s in these amazing brownies per serving. Keep in mind, these numbers are just estimates, okay? Because we all use slightly different protein powders and chocolate chips! But generally, you’re looking at around 200 calories, a solid 8 grams of protein (yay!), about 25 grams of carbs, and 10 grams of fat. Remember, for the exact deets on nutrition, you can always check out my disclaimer page!
Sharing Your Delicious Protein Brownie Creation
I really hope you loved whipping up these brownies as much as I do! If you give them a try, I would absolutely LOVE to hear what you think. Please, please leave a comment below and let me know! And if you snap any pics of your creations, tag me! Seeing your amazing protein brownies makes my day. You can learn more about my own baking adventures here!
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High Protein Brownie
- Total Time: 45 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A rich and fudgy brownie packed with protein.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 scoop (30g) chocolate protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, protein powder, baking soda, and salt.
- In a separate bowl, combine the sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the milk and chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For an extra fudgy brownie, underbake slightly.
- You can substitute almond flour for all-purpose flour for a gluten-free option.
- Add chopped nuts for extra texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: protein brownie, chocolate brownie, high protein dessert, healthy dessert, protein snack