Fudgy Protein Brownies (Easy Recipe)

FUDGY PROTEIN BROWNIES

If you’ve been searching for a protein dessert that doesn’t taste like chalky sadness, these fudgy protein brownies are about to change your life. 

They’re rich, chocolatey, and have that gooey center we all crave — but packed with protein and sweetened naturally with maple syrup. No flour, no refined sugar, no BS.

These are the kind of brownies you make when you’re trying to eat clean-ish but still want to feel like you’re treating yourself. They’re made with almond butter for that perfect fudgy texture, chocolate protein powder to bump up the gains, and a solid handful of chocolate chips to seal the deal.

If you love high protein desserts you may also like to try my Protein Chocolate Peanut Butter Mug Cake or my Smarties Protein Ice Cream.

SIMPLE INGREDIENTS YOU NEED FOR THE FUDGY PROTEIN BROWNIES RECIPE

You will need this full ingredient list below to make the brownie batter (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of the post):

• Creamy Almond Butter – This gives the brownies that rich, fudgy texture without needing flour. Make sure it’s runny and smooth, not dry or stiff.
• Eggs – Helps bind everything together and adds moisture. You could try a flax egg, but real eggs give the best texture here.
• Pure Maple Syrup – Adds natural sweetness and helps keep the brownies soft and gooey. You can sub honey if you’re not vegan.
• Unsweetened Almond Milk – Loosens up the batter a bit and helps blend everything smoothly.
• Vanilla Extract – A little extra flavor boost to enhance the chocolatey goodness.
• Chocolate Protein Powder – Adds protein and a rich chocolate base. I used 1 Up Chocolate Milkshake Protein Powder.
• Cocoa Powder – For that deep, brownie flavor. Go with unsweetened for best results.
• Sea Salt – Balances the sweetness and makes the chocolate pop. Skip if your almond butter is already salted.
• Baking Powder – Gives them a little lift so they’re not too dense.
• Chocolate Chips – Folded into the batter and sprinkled on top for melty, gooey bites in every square.

HOW TO MAKE THE HEALTHY BROWNIE RECIPE

1. Preheat the oven to 350 degrees F and line a 8×8 inch baking pan with parchment paper.

2. In a large bowl, mix together the almond butter, eggs, maple syrup, almond milk, and vanilla until smooth.

3. Add in the protein powder, cocoa powder, sea salt, and baking powder. Stir until fully combined and no clumps remain.

4. Fold in the chocolate chips, saving a few for sprinkling on top.

5. Pour the batter into the prepared pan and spread evenly. If your batter feels a bit thick or dry (thanks to certain almond butters or protein powders), just stir in a splash of milk to smooth it out! Top with extra chocolate chips.

6. Bake for 17-20 minutes or until the edges are set and the center is still slightly soft — do not overbake.

7. Let them cool in the pan, then slice and devour. Gooey centers = bonus points.

TIPS AND TRICKS FOR BEST RESULTS

• Don’t overbake! They’ll keep firming up as they cool.

• Use a good-quality, runny almond butter for the best texture.

• Let them cool completely before slicing for clean edges (or don’t — I support warm, messy brownie energy).

• You can use any chocolate protein powder, but make sure it actually tastes good.

STORING LEFTOVER EASY PROTEIN BROWNIES

Store leftovers in an airtight container at room temp for up to 3 days, or in the fridge for up to a week. You can also freeze them! Just wrap individually and thaw when that chocolate craving hits.

WHY YOU’LL LOVE THESE FUDGY PROTEIN BROWNIES

• They’re naturally gluten-free and dairy-free.

• Insanely fudgy and rich — no dry, cakey brownies here.

• Easy to mix in one bowl. No mixer required.

• Sweetened with pure maple syrup (no refined sugar).

• Perfect for post-workout snacks, dessert, or meal prep.

CAN YOU FREEZE THE FLOURLESS FUDGY PROTEIN BROWNIES?

Yep, you can totally freeze these brownies! Just let them cool completely, slice them up, and store in an airtight container or freezer bag for up to 3 months. 

Pro tip: place parchment paper between layers so they don’t stick. When the craving hits, let one thaw at room temp or microwave for 20–30 seconds for that gooey magic.

CAN I MAKE THESE INTO VEGAN PROTEIN BROWNIES?

Yes you can! Just swap the eggs for flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg, let it sit for 5–10 mins). 

The rest of the ingredients are already vegan-friendly — just make sure your chocolate chips and protein powder are too. They might be a bit softer, but still super fudgy and delish.

HOW ARE THESE DIFFERENT FROM REGULAR BROWNIES?

These are healthy protein brownies, made without any purpose flour, butter, or refined sugar. They still have that rich chocolate flavor, but with better-for-you ingredients and added protein for staying power.

Other Easy Desserts You May Like To Try To Curb Your Sweet Tooth!

• Chocolate Covered Apple Slices
• High Protein Chocolate Mousse With Cottage Cheese
• Chocolate Peanut Butter Pie
• Chocolate Sea Salt Protein Balls
• The Best Chocolate Pecan Caramel Turtles
• Healthy Dark Chocolate Protein Peanut Butter Cups
• Vegan Gluten Free Chocolate Chip Cookies
• Chocolate Protein Ice Cream
• 2-Ingredient Chocolate Protein Pudding

Continue to Content

Yield: 16 pieces

Fudgy Protein Brownies (Easy Recipe)

Print

These fudgy protein brownies are rich, gooey, and secretly packed with protein. Made with almond butter, maple syrup, and chocolate chips for the ultimate healthy treat!

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Ingredients

• 1 cup creamy almond butter
• 2 large eggs
• ½ cup pure maple syrup
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup chocolate protein powder - I used 1UP Chocolate Milkshake (use code BAILS at checkout to save 20% on all products)
• ¼ cup unsweetened cocoa powder
• ¼ tsp sea salt
• 1 tsp baking powder
• ½ cup dark chocolate chips (plus extra for topping)

Instructions

1. Preheat the oven to 350 degrees F and line a 8x8 inch baking pan with parchment paper.
2. In a large bowl, mix together the almond butter, eggs, maple syrup, almond milk, and vanilla until smooth.
3. Add in the protein powder, cocoa powder, sea salt, and baking powder. Stir until fully combined and no clumps remain.
4. Fold in the chocolate chips, saving a few for sprinkling on top.
5. Pour the batter into the prepared pan and spread evenly. If your batter feels a bit thick or dry (thanks to certain almond butters or protein powders), just stir in a splash of milk to smooth it out! Top with extra chocolate chips.
6. Bake for 17-20 minutes or until the edges are set and the center is still slightly soft — do not overbake.
7. Let them cool in the pan, then slice and devour. Gooey centers = bonus points.

Notes

I used 1UP Chocolate Milkshake ISO protein powder - great for sensitive stomachs (use code BAILS at checkout to save 20% on all products)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 118mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 8g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

IF YOU TRIED THIS PERFECT BROWNIE RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS HEALTHY TREAT ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails