Protein Brownies Recipe – Detoxinista

These Protein Brownies taste as delicious as traditional ones but have extra protein in each bite. They will quickly become one of your favorite brownie recipes!

This healthy dessert has 6 grams of protein per serving and a rich chocolate flavor.

This brownie recipe makes a great after-school treat, especially compared to a Chocolate Brownie Z-bar. My kids love that popular snack bar, but these brownies have triple the protein per serving!

Ingredients You’ll Need

These brownies are naturally gluten-free and dairy-free. They use almond flour as the base, paired with coconut sugar, cacao powder, and eggs, and they are made with nourishing ingredients that satisfy.

They actually taste like a brownie rather than a “healthy treat.”

Protein Powder NOte

The key to the good flavor is using collagen peptides instead of chocolate protein powder. Protein powder can leave a weird aftertaste or add a chalky texture. Collagen powder, on the other hand, blends seamlessly into the brownie batter.

Feel free to experiment with any other protein source you keep in your pantry, but keep in mind that different protein powders may yield different (and less delicious) results.

How to Make High-Protein Brownies

Preheat your oven to 350ºF and lightly grease a 9-by-5-inch loaf pan with cooking spray. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.

Detoxinista Tip

Brownies always bake best in a metal pan. If you use a glass or ceramic baking dish, the edges might bake faster than the center.

In a large mixing bowl, combine:

1/3 cup blanched almond flour
5 tablespoons cacao powder (or cocoa powder)
1/2 cup coconut sugar (or other granulated sugar)
1/3 cup unflavored collagen peptides
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt

Stir well until the dry ingredients look mixed.

Next, add in the wet ingredients:

2 large eggs (at room temperature)
1 teaspoon vanilla extract
1/4 cup melted coconut oil

Egg Tip

When eggs are cold from the fridge, they may cause the coconut oil to thicken when stirred into the brownie batter. If this happens, the brownies will still bake fine, but the batter will be thicker to spread into the pan. You can warm the eggs in a bowl of warm water for 10 minutes. Or, stir them into the batter first to help warm them up, then add the coconut oil last.

Stir again, until the brownie batter looks smooth and glossy. Fold in 1 tablespoon of mini chocolate chips, if you like. (Or add some walnuts or pecans for crunch.)

Pour the batter into the prepared pan and spread it out evenly. Then sprinkle a few extra chocolate chips on top to make them look a little prettier. (This is optional.)

Bake at 350ºF for 20 minutes, or until the center puffs up and doesn’t jiggle when you shake the pan. Let the brownies cool in the pan for at least 30 minutes to finish firming up.

Grab the edges of the parchment paper to remove the brownies from the pan. Then, use a sharp knife to cut them into 10 pieces.

Enjoy the brownies slightly warm or at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Not that they will last that long!)

Looking for more protein recipes? Try Peanut Butter Protein Cookies, Protein Waffles, or my Chocolate Protein Smoothie (made without protein powder).

Preheat the oven to 350ºF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan. This will guarantee easy brownie removal later.
In a large bowl, combine the almond flour, cacao or cocoa powder, collagen peptides, baking powder, and salt. Stir well.
Next, add in eggs and vanilla extract. If your eggs are cold from the fridge, stir the batter well before adding the coconut oil. (This will help remove some of the chill so the coconut oil won’t thicken immediately.) Once the batter is mixed, stir in the coconut oil until the batter looks uniform. Fold in 1 tablespoon of mini chocolate chips, if you’d like.
Transfer the brownie batter to the prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top, if desired. Bake at 350ºF for 20 minutes, or until the top puffs up in the center.
Let the brownies cool in the pan for at least 20 minutes. They will sink slightly as they cool. Slice into 10 pieces and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (Or in the freezer for up to 3 months.)

Nutrition information is for 1 of 10 brownies, without the optional chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.
Protein Powder Note: This recipe was tested with unflavored collagen peptides, which add no flavor to the brownies. The texture and flavor will change if you use a flavored protein powder or unsweetened plant-based protein powder. (Probably not for the better.) Experiment at your own risk!
Egg Note: This recipe will most likely not work with flax eggs. Try adding protein powder to my Almond Butter Brownies if you want to use a vegan egg swap since I know that recipe still turns out well with flax eggs.
Batch Size: This recipe makes a relatively small batch because the ingredients are expensive. I haven’t tested doubling it in an 8-inch square pan yet, so I recommend trying the recipe as written first so you’ll know what to expect.

If you try this protein brownie recipe, please leave a comment and star rating below, letting me know how you like it.

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