Description
These Chocolate Protein Brownies are rich, fudgy, and packed with protein—perfect for post-workout snacks, guilt-free desserts, or healthy sweet cravings. Easy to make in under 30 minutes and ideal for meal prep.
Ingredients
Scale
- 1/4 cup chocolate protein powder (whey or plant-based)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond flour (or oat flour)
- 2 tablespoons Greek yogurt (plain, non-fat)
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons almond milk
- 1 egg
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and grease or line a mini muffin tin.
- Mix Wet Ingredients: Whisk egg, Greek yogurt, almond milk, and maple syrup in a bowl until smooth.
- Add Dry Ingredients: Stir in protein powder, cocoa powder, almond flour, baking powder, and salt until a thick batter forms.
- Fold In Chips: Gently mix in mini chocolate chips if using.
- Fill Muffin Tin: Divide batter evenly into muffin cups (makes 8–10).
- Bake: Bake for 10–12 minutes. A toothpick should come out mostly clean.
- Cool & Serve: Let cool in pan for 5 minutes, then transfer to wire rack. Enjoy warm or store for later.
Notes
- Do not overbake: Slight underbaking keeps the texture fudgy.
- Don’t overmix: Stir just until ingredients combine to avoid a rubbery texture.
- Make it vegan: Use a flax egg and plant-based yogurt and protein powder.
- Cosmic version: Add frosting and sprinkles for nostalgic Protein Cake Bites.
- Storage: Refrigerate for 5 days or freeze up to 2 months. Reheat in microwave 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 90
- Sugar: 3g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg