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Fudgy Protein Brownies

Fudgy protein brownies made with chocolate protein powder, Greek yogurt, cocoa and dark chocolate chips. 11 grams of protein per square.

  • 11g protein
  • 178 calories
  • 30 minutes
  • 9 servings

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By The Protein First Kitchen Team. Published

Stack of fudgy chocolate brownies on a white plate
Photo by @myphotoland on Unsplash

These protein brownies are dense, fudgy and properly chocolatey, not the cakey, dry squares protein baking is known for. Greek yogurt keeps them moist, cocoa and dark chocolate chips keep them rich, and each square has 11 grams of protein.

Fudgy, not cakey

Three things make the difference: Greek yogurt for moisture, only a little leavening, and pulling them from the oven early. Then chill them. Cold protein brownies are dense and fudgy; warm ones are soft and crumbly.

Add-ins

  • 1/4 cup chopped walnuts.
  • A swirl of 2 tbsp peanut butter on top before baking.
  • A pinch of flaky salt after baking.

Quicker fix

Want one brownie right now? Make a single-serve protein mug cake in the microwave instead.

Ingredients you’ll need

  • Chocolate protein powder: protein and chocolate flavor in one.
  • Cocoa powder: deep chocolate flavor with almost no fat.
  • Oat flour: just enough structure to hold the squares together.
  • Greek yogurt: the moisture that keeps them fudgy.
  • Eggs, maple syrup and coconut oil: binding, sweetness and richness.
  • Dark chocolate chips: melty pockets and a crackly top.

How to make protein brownies

  1. Line the pan with parchment so you can lift the brownies out cleanly.
  2. Whisk the dry ingredients, then the wet ones, and fold together.
  3. Bake 17 to 20 minutes and remove while the center still looks a little underdone.
  4. Cool, then chill 30 minutes before cutting into 9 squares.

Fudgy vs. cakey protein brownies

These are fudgy. For a cakier brownie, add 1/2 tsp more baking powder and bake 3 minutes longer.

Storage

Keep covered in the fridge for up to 5 days. They taste best slightly cold. Freeze individually wrapped squares for up to 3 months.

Fudgy Protein Brownies

Prep 10 min. Cook 20 min. Makes 9 servings of 1 square (about 2 1/2 inches).

Servings

Ingredients

Instructions

  1. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang.
  2. Whisk the protein powder, cocoa, oat flour, baking powder and salt in a bowl.
  3. In a second bowl, whisk the eggs, Greek yogurt, maple syrup, coconut oil and vanilla until smooth.
  4. Fold the wet ingredients into the dry until no streaks remain. Fold in half the chocolate chips.
  5. Spread in the pan and scatter the rest of the chips on top.
  6. Bake for 17 to 20 minutes, until the edges are set and the center still looks slightly underdone. Cool completely in the pan, then chill 30 minutes before cutting.

Notes

  • Pull the pan while the center looks a little underbaked. Protein brownies dry out fast.
  • Chilling before cutting gives the fudgiest texture and clean squares.
  • Keep in the fridge up to 5 days.

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    Questions people ask

    Why are my protein brownies dry?

    Usually overbaking. Take them out when a toothpick from the center has moist crumbs, not when it comes out clean.

    Can I use plant protein?

    Yes, but add 2 to 3 tbsp milk. Plant proteins absorb more liquid and make a thicker batter.

    Can you add protein powder to brownie mix?

    Yes. Replace up to 1/4 cup of a boxed brownie mix with chocolate protein powder and add 2 tablespoons of Greek yogurt or milk. More than that makes them dry.

    How do you make protein brownies fudgy?

    Use Greek yogurt for moisture, keep the leavening low, pull them while the center is still slightly underbaked, and chill them before cutting.

    Can I make protein brownies without flour?

    Yes. Replace the oat flour with 1/4 cup more cocoa and 1/4 cup almond flour. They will be denser and even fudgier.

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