I created a flourless Protein Brownie Recipes post that includes vegan and gluten-free options and delivers up to 15 grams of protein per serving.

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I didnt expect flourless brownies to feel this indulgent yet actually good for you. These protein brownies are melt in your mouth amazing, and yes theres a vegan and gluten free route if you want it, with up to 15 grams of protein per square.

I built the recipe around creamy almond butter and chocolate protein powder because together they make the batter insanely fudgy. Folks call them Gooey Protein Brownies or tag them as Paleo Protein Brownies, and they show up in roundups of Desserts Made With Protein Powder.

Try one warm and tell me which label you pick.

Why I Like this Recipe

– I love how fudgy and gooey they are, like a warm chocolate hug
– I can throw them together real quick so I get a treat fast
– I like that theyre forgiving, even when I mess up a step they still taste great
– I feel satisfied but dont crash later, so I can enjoy another one

Ingredients

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Creamy almond butter gives healthy fats some protein and keeps brownies fudgy
Protein powder boosts protein adds texture and helps them feel more filling
Unsweet cocoa brings deep chocolate flavor plus antioxidants and a bit of fiber
Eggs add structure and moisture flax eggs work for vegan swaps
Coconut oil gives richness and helps edges crisp while keeping center moist
Dark chips create melty pockets of sweetness and extra chocolatey bites
Sugar choice affects sweetness and chew maple gives caramel notes and moisture
Vanilla rounds flavor and makes chocolate taste sweeter without adding sugar

Ingredient Quantities

1 cup creamy almond butter (or peanut butter, use sunflower seed butter if nut free)

1/2 cup chocolate protein powder (about 50 g, whey or plant based for vegan)

1/3 cup unsweetened cocoa powder

1/2 cup brown sugar or 1/3 cup coconut sugar or 1/4 cup maple syrup (pick 1 depending how sweet you like em)

2 large eggs, room temp (for vegan: 2 flax eggs made with 2 tbsp ground flax mixed with 6 tbsp water)

1/4 cup melted coconut oil or melted butter (use vegan butter for vegan option)

1/4 cup unsweetened almond milk or any milk you prefer

1 tsp vanilla extract

1/2 tsp baking powder (optional, gives a tiny lift)

1/4 tsp fine sea salt

1/3 cup dark chocolate chips (use dairy free chips for vegan)

Optional: 1/4 cup chopped walnuts or pecans for texture

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8 by 8 inch baking pan with parchment and lightly grease the paper so the brownies come out clean.

2. If using flax eggs for vegan: mix 2 tablespoons ground flax with 6 tablespoons water, stir and set aside to gel for at least 5 minutes. If using real eggs, bring 2 large eggs to room temperature.

3. Warm the almond butter if it is stiff so it mixes easier. In a medium bowl combine 1 cup creamy almond butter (or peanut butter, or sunflower seed butter if nut free), your chosen sweetener (1/2 cup brown sugar or 1/3 cup coconut sugar or 1/4 cup maple syrup), the 2 eggs or the 2 flax eggs, 1/4 cup melted coconut oil or melted butter, 1/4 cup almond milk, and 1 teaspoon vanilla extract. Whisk until smooth and slightly glossy, scraping down the sides so nothing is left.

4. In a separate bowl sift or whisk together 1/2 cup chocolate protein powder (about 50 g, whey or plant based), 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder if using, and 1/4 teaspoon fine sea salt. This helps avoid lumps and gives an even texture.

5. Add the dry mix to the wet mix in two additions, stirring gently until fully combined and thick but spreadable. Dont overmix, just enough so there are no streaks of powder.

6. Fold in 1/3 cup dark chocolate chips (use dairy free chips for vegan) and, if you want crunch, 1/4 cup chopped walnuts or pecans. Save a few chips to sprinkle on top.

7. Transfer the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved chips over the surface for a pretty crackled look.

8. Bake for 12 to 16 minutes. The edges should be set and the center just slightly jiggly with a few moist crumbs on a toothpick. If you like uber fudgy, err on the shorter time. Overbaking makes them dry.

9. Let the brownies cool completely in the pan, then chill in the fridge for 30 to 60 minutes for cleaner slices. Cut into squares and store in an airtight container in the fridge up to 5 days or freeze for longer storage.

Equipment Needed

1. Oven (preheat to 350°F)
2. 8 x 8 inch baking pan lined with parchment paper and lightly greased
3. Two mixing bowls (one medium one large)
4. Whisk
5. Rubber spatula for scraping and smoothing the batter
6. Measuring cups and measuring spoons (or a kitchen scale for grams)
7. Microwave safe bowl or small saucepan to warm almond butter and melt coconut oil
8. Knife and cutting board for chopping nuts plus a toothpick to check doneness and oven mitts for safety

FAQ

Can I make these vegan? Yes. Use 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water), plant based chocolate protein, vegan butter or melted coconut oil, and dairy free chocolate chips. Texture might be a touch more crumbly but still tasty, let the flax eggs gel for 5 minutes before mixing.

What temperature and how long do I bake them? Bake in an 8 by 8 inch pan at 350 F (175 C) for about 12 to 16 minutes. Check at 12 minutes, you want edges set and the center with moist crumbs if you like them fudgy. Cool at least 15 minutes so they firm up.

Can I swap the protein powder or leave it out? You can use whey, pea, soy or other chocolate or unflavored protein powders. If the powder is very absorbent add an extra tablespoon or two of milk. If you leave it out the brownies will be less protein packed and a bit softer, you may need to reduce the dry ingredients.

How should I store them and how long will they last? Keep them covered at room temp up to 2 days, in the fridge up to 5 days, or freeze up to 3 months. Warm briefly in the microwave for 10 to 20 seconds to soften before eating.

Can I make these nut free? Yes use sunflower seed butter instead of almond or peanut butter and pick chocolate chips made in a nut free facility. Note sunflower butter can sometimes change color in baked goods with baking soda, it still tastes fine. This recipe uses baking powder so it's usually not an issue.

Can I cut down the sugar or use a sugar substitute? Yep. You can use 1/4 cup maple syrup alone or swap brown sugar for erythritol or another granular substitute, just know less sugar can make them drier so add a splash more milk or oil if needed. If your protein powder is sweetened cut back the sugar accordingly.

Protein Brownies Recipe Substitutions and Variations

Protein powder: swap 1/2 cup chocolate protein powder for 1/2 cup oat flour plus 2 tbsp unsweetened cocoa and 1-2 tbsp extra sweetener. Oat flour keeps the texture and absorbency similar, cocoa keeps the chocolate punch.
Eggs: instead of 2 large eggs use 1/2 cup mashed banana or 1/2 cup unsweetened applesauce (use 1/4 cup per egg), or 6 tbsp aquafaba (3 tbsp per egg) for a neutral flavor. Banana adds sweetness and banana flavor, aquafaba stays pretty neutral.
Coconut oil / butter: use 1/4 cup neutral oil (canola, light olive, sunflower) or 1/4 cup unsweetened applesauce to cut fat. Applesauce will make them a bit more cakey and moist.
Chocolate chips: swap 1/3 cup chips for 1/3 cup chopped dark chocolate or 1/3 cup cacao nibs for extra crunch and deeper chocolate notes; use dairy free chocolate if you need vegan.

Pro Tips

1. Warm the almond butter a bit so it mixes smooth, and sift the protein and cocoa first so you dont get lumps. If the batter feels like a brick, stir in 1 tablespoon of milk or oil at a time till it spreads easy, but dont overmix.

2. Pick your sweetener on purpose: maple syrup gives a moister fudgier brownie, dry sugars tighten the crumb. If you use maple expect a minute or two less bake time.

3. Watch the bake not the clock. Pull them when the edges are set and the center still jiggles a little, that’ll keep them gooey. Rotate the pan halfway if your oven has hot spots.

4. Vegan flax eggs can make things denser or slightly gummy, so let the batter rest 5 to 10 minutes for the flax and protein to absorb liquids, and add an extra tablespoon of milk if it seems too thick.

5. Cool fully then chill before slicing for clean squares, or heat a sharp knife under hot water and wipe between cuts for neat edges. Store airtight in the fridge up to 5 days or freeze slices for longer.