Name: Protein-Packed Chocolate Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 9
Cuisine: American
Ingredients: 1 cup creamy natural almond butter; 2 large eggs; ⅓ cup pure maple syrup; ¼ cup unsweetened almond milk (or any milk); 1 tsp vanilla extract; ½ cup chocolate protein powder; ¼ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; ½ cup dark chocolate chips (divided)

These irresistible protein-packed chocolate brownies deliver deep, fudgy chocolate flavor with a healthy twist. Made with almond butter, chocolate protein powder, and natural sweeteners, they’re flourless, gluten-free, and pack around 8-10g of protein per serving — the perfect guilt-free treat for dessert lovers who want to stay on track!

Why You’ll Love This Recipe:

You’ll fall head over heels for these brownies because they taste like the ultimate indulgent chocolate dessert — gooey, rich, and intensely chocolatey — yet they’re secretly packed with nutrition that regular brownies could never dream of. Unlike dry or chalky protein treats, these stay beautifully fudgy and moist thanks to creamy almond butter and eggs.

They satisfy your sweet tooth without the massive sugar crash, making them ideal as a post-workout snack, afternoon pick-me-up, or late-night craving buster. They’re super simple to whip up in one bowl with everyday ingredients, require no fancy equipment, and feel like a real treat rather than “health food.” Friends and family won’t even guess they’re healthier — they’ll just ask for seconds!

Yield: 9 large squares

Protein-Packed Chocolate Brownies

Fudgy, chocolatey protein brownies — easy, healthy, flourless dessert with 8-10g protein per piece!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

1 cup creamy natural almond butter
2 large eggs
⅓ cup pure maple syrup
¼ cup unsweetened almond milk (or any milk)
1 tsp vanilla extract
½ cup chocolate protein powder
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips (divided)

Instructions

Get excited and preheat! — Turn your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper (leave overhang for easy lifting later). This is going to be your new favorite healthy treat!
Mix the wet dream team — In a large bowl, add the creamy almond butter, eggs, maple syrup, almond milk, and vanilla extract. Whisk or stir vigorously until everything is super smooth and glossy — it’ll smell amazing already!
Bring on the chocolate power — Sift in the chocolate protein powder, cocoa powder, baking soda, and salt right into the wet mixture. Stir gently at first, then mix until just combined — no need to overdo it!
Fold in the fun — Toss in about ⅓ cup of the dark chocolate chips and gently fold them through the thick, luscious batter. Save the rest for topping!
Spread the love — Pour the batter into your prepared pan and use a spatula to smooth it into an even layer — make those corners nice and neat.
Top it off — Sprinkle the remaining chocolate chips generously over the surface — they’ll melt into beautiful gooey pockets!
Into the oven magic — Bake for 20-25 minutes until the edges are set and the center still looks slightly soft (a toothpick should come out with moist crumbs — that’s the fudgy secret!).
Patience time — Remove from the oven and let the brownies cool in the pan for about 15 minutes — resist the urge to dig in just yet!
Lift and admire — Use the parchment overhang to lift the whole slab onto a cooling rack. Let them cool completely (about 15-30 more minutes) for clean cuts.
Slice, serve & celebrate! — Cut into 9 big squares (or 12 smaller ones), grab a glass of milk or your favorite coffee, and enjoy every rich, protein-packed bite — you deserve this!

Notes

Protein content varies by powder brand (aim for 20-25g per scoop).
These are best slightly warm or at room temp for maximum fudginess.
Perfect post-workout, meal-prep snack, or healthier movie-night dessert.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 372Total Fat 22gSaturated Fat 4gUnsaturated Fat 18gCholesterol 45mgSodium 191mgCarbohydrates 25gFiber 6gSugar 14gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use room-temperature eggs and almond butter for smoother mixing and better texture.
Don’t overbake — pull them out when the center is still slightly soft for that perfect fudgy middle (they firm up as they cool).
Line your pan with parchment paper overhang for easy removal and clean slices.
Let the brownies cool completely before cutting — this prevents crumbling and helps achieve neat squares.
For extra indulgence, sprinkle flaky sea salt on top right after baking.
Taste your batter and adjust sweetness if your protein powder is less sweet.

Ingredients Notes:

Creamy almond butter — acts as the base for moisture and richness while adding healthy fats and natural protein; choose natural (no added sugar/oil) for best results.
Chocolate protein powder — the star for boosting protein content and intensifying chocolate flavor; whey or plant-based works (whey often gives better texture); avoid overly “earthy” brands.
Unsweetened cocoa powder — provides deep chocolate taste without extra sugar; Dutch-processed gives a smoother, richer flavor.
Pure maple syrup — natural sweetener that keeps brownies moist; can swap with honey or a low-carb syrup.
Eggs — bind everything and add lift plus extra protein; room temp helps emulsify better.
Vanilla extract & salt — enhance all the flavors and balance sweetness.
Dark chocolate chips — optional but highly recommended for melty pockets of chocolate goodness.

Variations and Substitutions:

Nut-free version — swap almond butter for sunflower seed butter or tahini; use oat flour instead of almond flour if adding any.
Vegan/dairy-free — replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based protein powder plus dairy-free chocolate chips.
Lower carb/keto — substitute maple syrup with sugar-free maple syrup or erythritol/monk fruit blend; use a keto-friendly protein powder.
Extra protein boost — stir in Greek yogurt (¼ cup) or add a scoop more protein powder (may need 1-2 tbsp extra milk).
Flavor twists — fold in chopped walnuts/pecans, swirl in peanut butter, add espresso powder for mocha notes, or top with peppermint extract for holiday vibes.
Gluten-free already — but double-check protein powder and cocoa for cross-contamination if needed.

Storage Options:

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week (they stay fudgy when chilled). Freeze individual squares wrapped in parchment and foil for up to 3 months — thaw at room temp or microwave for 15-20 seconds.