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.
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.
- 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.
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.
Let the brownies cool and then store them in a freezer-safe container. Freeze them for up to 3 months.
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.
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Preheat the oven to 350ºF and line a light-colored 8×8-inch pan with parchment paper.
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Add all of the dry ingredients into a mixing bowl and mix to combine. Set aside.
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Next, cream the peanut butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.
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Add the eggs and almond milk and stir to combine.
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Add the dry ingredients to the wet and mix until well combined. Add the coconut oil and stir again.
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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.
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Transfer the batter into the line-caked pan. Option to top the batter with more chocolate chips.
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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.
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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.
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Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.
- 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.
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Calories: 329 kcal, Carbohydrates: 33 g, Protein: 9 g, Fat: 20 g, Fiber: 3 g, Sugar: 20 g
Nutrition information is automatically calculated, so should only be used as an approximation.
