Best Guilt-Free Chocolate Protein Brownies Recipe

Introduction

These Best Guilt-Free Chocolate Protein Brownies are a delicious way to satisfy your sweet tooth without the added guilt. Packed with protein and made with wholesome ingredients, they’re perfect for a quick snack or post-workout treat.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin.
2. Step 2: In a bowl, whisk together the egg, Greek yogurt, almond milk, and maple syrup until smooth.
3. Step 3: Add the protein powder, cocoa powder, almond flour, baking powder, and salt to the wet ingredients. Stir until a thick batter forms.
4. Step 4: Gently fold in the mini chocolate chips if you are using them.
5. Step 5: Divide the batter evenly into the muffin cups, filling each about three-quarters full. This should make 8 to 10 brownies.
6. Step 6: Bake for 10 to 12 minutes. Check doneness by inserting a toothpick; it should come out mostly clean.
7. Step 7: Let the brownies cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or store for later.

Tips & Variations

• To make these brownies vegan, substitute the egg with a flax egg and use a plant-based yogurt.
• Swap almond flour for oat flour to make the recipe nut-free.
• Add a pinch of cinnamon for a warming twist.
• Use dark chocolate chips for a richer flavor and less sweetness.
• For fudgier brownies, reduce baking time slightly and watch carefully.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 10–15 seconds or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, whey or plant-based protein powders both work well. Just be aware that flavors and texture may vary slightly depending on the brand.

Are these brownies suitable for a gluten-free diet?

Yes, as long as you use gluten-free protein powder and flour like almond or oat flour, these brownies are naturally gluten-free.

Best Guilt-Free Chocolate Protein Brownies Recipe

Print Recipe

★★★★★

4.8 from 665 reviews

Delicious and guilt-free chocolate protein brownies made with wholesome ingredients like protein powder, almond flour, and Greek yogurt. These brownies are a perfect healthy treat, offering a rich chocolate flavor without the extra sugar and fat typically found in traditional brownies. Ideal for a quick snack or post-workout fuel.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8–10 mini brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1/4 cup chocolate protein powder (whey or plant-based)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour (or oat flour)
• 1/2 teaspoon baking powder
• Pinch of salt

Wet Ingredients

• 2 tablespoons Greek yogurt (plain, non-fat)
• 1 tablespoon maple syrup (or honey)
• 2 tablespoons almond milk
• 1 egg

Optional

• 1 tablespoon mini chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining it with muffin liners to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the egg, Greek yogurt, almond milk, and maple syrup until the mixture is smooth and well combined.
3. Add Dry Ingredients: Add the chocolate protein powder, unsweetened cocoa powder, almond flour, baking powder, and a pinch of salt to the wet ingredients. Stir until a thick, uniform batter forms with no lumps.
4. Fold In Chips: If using mini chocolate chips, gently fold them into the batter to distribute evenly without overmixing.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin cups, filling them about 3/4 full. This recipe makes approximately 8 to 10 mini brownies depending on tin size.
6. Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. Test doneness by inserting a toothpick into the center of a brownie; it should come out mostly clean with a few moist crumbs.
7. Cool & Serve: Allow the brownies to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey texture or store in an airtight container for later enjoyment.

Notes

• For a vegan version, substitute the egg with a flax egg and use plant-based yogurt.
• Using almond flour keeps these brownies gluten-free; oat flour is a good alternative if preferred.
• Mini chocolate chips are optional but add extra richness and texture.
• Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Adjust sweetness by using honey or maple syrup according to taste.

Keywords: chocolate protein brownies, healthy brownies, gluten free dessert, low sugar brownies, protein dessert, guilt-free treat