Fudgy Protein Brownies

A close-up of chocolate protein brownies stacked on old newspaper, with one brownie showing a bite taken out. The brownies have a rich, fudgy texture and are sprinkled with flaky sea salt.

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These protein powder brownies are rich, fudgy and chock full of chocolate flavor and a secret source of protein. Made with simple ingredients like cocoa powder, chocolate chips, and maple syrup, they’re an easy way to enjoy a better-for-you brownie that still tastes indulgent. Post sponsored by Naked Nutrition

Prep Time15

Cook Time17

Total Time32

Course: Brownies

Keyword: Protein Brownies

Servings: squares

Calories: 181kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

½ cup (65g) Naked Nutrition chocolate whey protein powder
5 tbsp (40g) all-purpose flour, (= plain flour)
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
1 cup (175g) dark chocolate chips
½ cup (113g) unsalted butter , cubed
3 large eggs , room temperature
½ cup (85g) coconut sugar
2 tsp vanilla bean paste
2 tbsp maple syrup
2 tbsp mini chocolate chips (optional)
Pinch salt flakes (optional)

Instructions

Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
Combine the chocolate whey protein powder, flour, cocoa powder, baking powder and salt in a bowl, stirring to aerate the dry ingredients.
½ cup (65g) Naked Nutrition chocolate whey protein powder, 5 tbsp (40g) all-purpose flour, , 2 tbsp cocoa powder, ½ tsp baking powder, ¼ tsp salt
Place ⅔ of chocolate chips and butter in a bowl and microwave for short 30 second bursts until the butter starts to melt. Stir well until the chocolate has melted and set aside to cool.
1 cup (175g) dark chocolate chips, ½ cup (113g) unsalted butter
Beat the eggs, coconut sugar and vanilla in a large mixing bowl using a hand mixer (or even a balloon whisk if you want to give your arms a little workout) until pale, frothy and at least doubled in size. Beat in the maple syrup.
3 large eggs, ½ cup (85g) coconut sugar, 2 tsp vanilla bean paste, 2 tbsp maple syrup
Add the melted butter and chocolate mixture and stir to combine.
Sift in the dry ingredients and fold until you have a gooey chocolaty batter. Stir in the remaining chocolate chips.
Spread the batter into the prepared pan, scatter with the mini chocolate chips and bake for 15-17 minutes, or until the brownies are set at the edges but still a little wobbly in the middle. A toothpick inserted in the center should come out with a few wet crumbs.
2 tbsp mini chocolate chips
Cool the brownies in the pan before slicing – I know it’s hard to be patient but they will fall apart if you dig in too soon! Sprinkle with the salt flakes and serve.
Pinch salt flakes

Video

Notes

Air Fryer baking instructions: preheat to 325°F (160°C) and baking for 15 minutes.
Storing instructions: Place in an airtight container at room temperature for up to 4 days or store in the fridge for up to one week – reheat for a few seconds in the microwave to refresh their gooey texture.
Freezing instructions: Slice into small squares, wrap in plastic wrap, label and stick in the freezer for up to 3 months. Simply thaw in the fridge or microwave for 20 seconds for a quick treat.

Nutrition