Flourless Peanut Butter Protein Brownies
Published 1/9/2024 • Updated 8/6/2024
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These flourless peanut butter protein brownies are decadent and have 9 grams of protein per brownie. Our goal was to make tasty brownies that were tender and super fudgy. We accomplished that goal!
I don’t know about you, but when we have a brownie, we want the brownie to be fudgy, moist, and still warm when we eat it. These flourless peanut butter protein brownies use cocoa powder and protein powder in place of flour and have pockets of fudgy melted chocolate in every bite.
What is in protein brownies?
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
These flourless peanut butter protein brownies get their added protein from protein powder and peanut butter. Each brownie has 12g of added protein per brownie.
The high protein ingredients are accompanied by classic brownie ingredients like brown sugar, eggs, chocolate chips, and baking powder.
Substitues & Variations
- The bake time may vary depending on the oven, what pan is used, and whether or not you are baking at altitude.
- If you know one side of your oven bakes hotter than the other, turn the baking pan in the oven halfway through the baking time.
- Feel free to add other delicious brownie mix-ins.
- We highly recommend serving these brownies warm with a scoop of ice cream or protein ice cream.
Storage
Let these brownies cool completely before slicing them into squares and storing them in an air-tight container for 3-5 days. If you don’t let the brownies cool before storing them, they will become moist.
Freezer Directions
Let the brownies cool and then store them in a freezer-safe container. Freeze them for up to 3 months.
Serving Suggestions
Serve these delicious brownies with a scoop of ice cream. We also recommend serving them alongside other delicious desserts if you are hosting a party. Try these protein snickers, protein puppy chow, or peanut butter protein balls.
Flourless Peanut Butter Protein Brownies
Ingredients
Dry
- ½ cup cocoa powder
- ¼ cup chocolate protein powder, we used Garden of Life Chocolate Whey
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ cup dark chocolate chips, + more for topping
Wet
- 1 cup unsalted all-natural peanut butter, drippy
- ½ cup maple syrup
- 3 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup plain, unsweetened almond milk*
- ½ cup chocolate chips, melted
- 3 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350ºF and line a light-colored 8×8-inch pan with parchment paper.
- Add all of the dry ingredients into a mixing bowl and mix to combine. Set aside.
- Next, cream the peanut butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.
- Add the eggs and almond milk and stir to combine.
- Add the dry ingredients to the wet and mix until well combined. Add the coconut oil and stir again.
- Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.
- Transfer the batter into the line-caked pan. Option to top the batter with more chocolate chips.
- Bake the brownies for 35-40 minutes or until the center of the brownies is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.
- Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.
- Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.
Tips & Notes
- The bake time may vary depending on the oven, what pan is used, and whether or not you are baking at altitude.
- If you know one side of your oven bakes hotter than the other, turn the baking pan in the oven halfway through the baking time.
- Feel free to add other delicious brownie mix-ins.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I love these brownies! I baked them a bit too long, I checked at 35 minutes and next time I’d check at 28-30 minutes so they are less cakey. But regardless they were so delicious. I used Earth Fed Muscle Dark Arts protein powder which is dark chocolate sea salt – highly recommend.
These were so rich and decadent and filling! Definitely only need a small piece to satisfy a dessert craving!
These are amazing!! Wasn’t sure how they’d turn out with no flour, but this will be my new go-to recipe when I’m craving a fudgey brownie!!
I figured these would be good for healthier brownies, but I didn’t think these would be SO GOOD. I made them with my almost 2 year old. We just started baking together and had a blast! I’ll definitely be making these again!
I’m a huge peanut butter + chocolate fan and loved these! Plus it’s nice to get closer to my protein goal for the day with a sweet treat!
Very good- so fudgey! A small piece definitely satisfies a craving.
I ran out of peanut butter to swirl the top, but these are amazing!
So decadent and fudgy! I love a dessert where a small serving satisfies a craving and this one delivers.
Made these yummy brownies for our “Family Day” tomorrow! The kids and grandchildren are going to LOVE them!!! Had to double the recipe for our crew!!
These were delicious. I recommend undercooking slightly (like 28-30 min) as the middle was super fudgy & delish & outside was a little dryer and not as fudgy.
These are more cake-like than chewy – which usually isn’t my thing, but these were so fudgy/decadent that I did not care one bit. Brownies should be decadent & these met the criteria! Thanks for the great recipe.