These Protein Brownies are flourless, naturally sweetened and contain 12 grams of protein. A guilt-free indulgence for any chocoholic!
Other crave-worthy, high in protein desserts are these cottage cheese brownies and protein cookies.
Table of Contents
These protein brownies are a cross between my banana brownies and sweet potato brownies. They’re naturally sweetened with bananas, moistened with peanut butter and have added protein boost.
You won’t even notice the protein powder and they absolutely hit the sweet spot!
I did quite enjoy the chopped walnuts in these. Protein brownies can be a little boring on their own, but that crunch? Totally worth it, don’t skip!
Why You’ll Love This Recipe
- Delicious: Peanut butter and banana keep these brownies soft and rich, never dry or chalky.
- High in protein: 12 grams of protein per each brownie.
- Easy to make: One bowl, simple ingredients, and minimal effort.
- Naturally gluten-free: Completely flourless healthy dessert perfect for those with gluten sensitivity.
Ingredients for Protein Brownies
You only need 9 ingredients, no flour and no butter.
- Ripe bananas: Make sure you use bananas that are very ripe, bright yellow, with many brown spots or completely brown. Also it’s important to measure after mashing as well.
- Eggs: Provide structure and act as a binding agent.
- Peanut butter: I always use natural or organic peanut butter to avoid added sugars and preservatives. Make sure it’s runny for easier mixing.
- Almond milk: I used unsweetened almond milk but any milk will work. Keep in mind, if you use sweetened milk, it will increase the overall sugar content.
- Cacao powder: Cocoa powder works just as good.
- Whey protein powder: I used vanilla whey protein powder, but you can use chocolate protein powder to up the chocolate flavor. Just make sure it’s whey protein for the recipe to work, it’s important!
- Salt: Enhances the overall flavor.
- Walnuts: Chopped walnuts add a nice crunch, extra flavor, and a dose of healthy fats.
- Mini chocolate chips: These tiny bursts of chocolate melt perfectly into the brownies and add pockets of gooey, rich flavor.
Walnuts Tip
Don’t skip the walnuts! They add a fun texture, flavor and moisture. You won’t regret including them!
How to Make Protein Brownies
Here’s a step-by-step guide to making this easy dessert.
Heat your oven to 350 F. Grab a large mixing bowl and an 8×8 metal baking dish lined with parchment paper.
- Mash bananas: Place the bananas in the bowl and mash them with a fork until you have 1 1/3 cups of mashed bananas.
- Make the brownie batter: Mix in the eggs, peanut butter, almond milk, cacao powder, protein powder, and salt until smooth. Fold in the walnuts.
- Bake: Pour the batter into the prepared pan and smooth it out with a spatula, then sprinkle mini chocolate chips on top. Bake for around 25 minutes. When a toothpick inserted in the center comes out almost clean and the edges look firm, you’re good to go.
- Cool and slice: Take the brownies out and let them cool for 10 minutes. Carefully lift the brownies out with the parchment paper and let them cool to room temperature before slicing.
Baking Dish Tip
I recommend to bake brownies in a metal pan vs. a ceramic or glass baking dish where edges cook faster.
Tips for Best Results
Here are some helpful tips from iFoodReal, just for you.
- Use very ripe to over ripen bananas: Aim for bananas that are sweet and soft. The browner, the better! Check out this quick tutorial on how to ripen bananas faster, if you need to.
- If your peanut butter isn’t runny: Stir and warm it up in the microwave. If you’re scooping from the bottom of the jar, it’s often more dry since it hasn’t been mixed well. Make sure to give it a good stir when you first open a new jar.
- Use the right protein powder: Use whey protein powder. I haven’t tested with plant-based protein powder, it needs more liquid.
- Don’t over bake: When the brownies have firm edges and a toothpick comes out mostly clean, it’s time to take them out of the oven.
- Let brownies cool before slicing: We want them to set properly and maintain their shape. When you slice too soon, brownies can crumble or become too gooey.
Variations
This protein brownie recipe can always be customized to fit your taste!
- Nut free: Omit the peanut butter, almond milk, and walnuts. Substitute with sunflower seed butter and oat milk. You can skip the walnuts altogether, but if you still want some crunch, try sunflower seeds.
- Mint chocolate brownies: Add a teaspoon of peppermint extract to the batter.
- Fruit and nuts: Stir in dried fruits like cranberries or cherries along with your favorite nuts.
- Swirl brownies: Add dollops of peanut butter or softened cream cheese onto the batter and swirl it in before baking.
- Toppings: Whatever sounds tempting in the moment. Try caramel drizzle, sprinkles, sea salt, whipped cream, ice cream, chopped pecans, hazelnuts or extra walnuts, fresh berries, banana slices, mini marshmallows, extra chocolate chips, shredded coconut, or powdered sugar.
How to Store
Store: Keep leftovers in a ventilated container for 2 days in a cool, dark spot. If you still have some left after that, let them chill in the refrigerator for up to 3 more days.
Freeze: Tuck your brownies away in an airtight container and let them chill in the freezer for up to 3 months.
FAQs
No, not for this protein brownie recipe. I do have so many other brownie recipes to try that don’t use protein powder. Also try my banana brownies that are very similar to this recipe.
I haven’t tried but maybe pumpkin puree or cooked butternut squash, just be sure to measure mashed. Also, I have lots of other brownie recipes you could try!
Previously frozen bananas should work, I haven’t tried. Be sure to thaw them first and use all the liquid too.
More Brownie Recipes to Try
- Black bean brownies
- Almond flour brownies
- Oat flour brownies
- No bake brownies
- Healthy zucchini brownies
- Healthy pumpkin brownies
Protein Brownies
Ingredients
- 3-4 large very ripe bananas, 1 1/3 cups mashed
- 2 large eggs
- 1/2 cup drippy peanut butter, natural or organic
- 1/4 cup almond milk, unsweetened
- 1/2 cup cacao powder
- 3/4 cup vanilla whey protein powder
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped
- 2 tablespoons mini chocolate chips
Instructions
- Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
- In a large bowl, add bananas and mash with a fork. Measure to make sure you have exact 1 1/3 cups.
- Add eggs, peanut butter, milk, cacao powder, whey protein powder and salt. Mix with spatula until smooth. Add walnuts and mix a few times to incorporate.
- Pour batter into prepared baking dish, level with spatula and sprinkle with mini chocolate chips. Bake for 25 minutes or until toothpick inserted in the center comes out almost clean, a bit wet and with small pieces of dough attached to it is fine. You will see the edges look more firm too.
- Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool for an hour or until room temperature before slicing. Cut into 9 squares.
Notes
- Store: Store in a ventilated container for 2 days in a cool dark place. Then refrigerate for up to 3 more days.
- Freeze: Freeze in an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
