Healthy High Protein Brownies

These healthy high protein brownies are the perfect solution when that sweet tooth hits and you’re trying to avoid smashing a whole batch of Ghirardelli triple chocolate brownies.

First of all, I need to set some realistic expectations. These do not taste like the triple chocolate Ghirardelli brownies that melt in your mouth and are easy to eat 12 at a time. But a Ghirardelli brownie doesn’t have 10 grams of protein and only 128 calories, so A WIN IS A WIN BABY.

And for being healthy, these taste pretty dang good. I’ve tested multiple batches with different ingredients and have found what I think is the perfect combo for the best protein brownies you’ll ever make.

What You’ll Need

Equipment

• 8×8 baking pan

Ingredients

• Mashed sweet potato: This keeps the brownies moist and adds a little extra sweetness.
• Almond butter
• Eggs
• Vanilla
• 2% low fat milk: Or milk of choice.
• Dutch cocoa powder: Dutch-process cocoa is darker and has a less acidic flavor than regular unsweetened cocoa. Gives these a smooth and rich chocolatey flavor.
• Chocolate protein powder: See protein powder notes below.
• Sweetener of choice: I use Truvia in this recipe.
• Baking powder
• Salt
• Semi-sweet chocolate chips: Lily’s chocolate chips are my favorite.
• Flaky sea salt: For finishing.

How To Make Them

1. Preheat oven and prep pan: Preheat the oven to 350 F and line your 8×8 baking dish with parchment.
2. Mix the wet ingredients: In a mixing bowl, whisk together the sweet potato, almond butter, eggs, vanilla and milk until smooth.
3. Add the dry ingredients: Stir in the cocoa powder, protein powder, sweetener, baking powder and salt, just until combined. Gently fold in the chocolate chips (saving a few for the top).
4. Bake: Pour the batter into the parchment lined baking dish and spread out evenly. Sprinkle the extra chocolate chips on top, then bake for 23-25 minutes. Let cool completely before finishing with some flaky salt, cutting into squares and enjoy!

Protein Powder

• What protein is best?: The best protein powder for baking is a whey/casein blend. It results in a more even texture and doesn’t dry out as much as 100% whey. I’ve tried a few different ones, and the PEScience chocolate cupcake protein is definitely my favorite in this recipe.

Tips

• Cool completely: Unlike regular brownies, these taste better when they’re cool. Better yet, when they’ve chilled for a few hours in the fridge.
• Serve with: These are great by themselves, but also amazing with some light vanilla ice cream, vanilla greek yogurt, a drizzle of melted nut butter, chocolate or caramel syrup. Whatever you love!

To Store

Once cooled, store protein brownies in an airtight container in the fridge up to 4 days.

You’ll Also Love

• Chocolate protein balls (no bake)
• Chocolate protein baked oats
• The best Ninja Creami chocolate ice cream base

Lastly, be sure to leave a comment and review if you try these healthy high protein brownies! 🤎 I love to hear from you guys and can’t wait for you to try them.

Healthy High Protein Brownies

5 from 2 votes

These healthy high protein brownies are the perfect solution when that sweet tooth hits and you're trying to avoid smashing a whole batch of Ghirardelli triple chocolate brownies.

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Prep Time:10 minutes mins

Cook Time:25 minutes mins

Course: Dessert

Cuisine: American

Servings: 9

Calories: 142kcal

Equipment

• 8×8 baking dish

Ingredients

• 3/4 cup mashed sweet potato (191 g)
• 1/4 cup almond butter (64 g)
• 2 large eggs
• 1 tsp vanilla
• 1/4 cup 2% low fat milk (60 ml) or milk of choice
• 1/4 cup dutched cocoa powder (20 g)
• 2 scoops chocolate protein powder (67 g) see notes
• 2 tbsp sweetener (20 g)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 5 tbsp semi-sweet chocolate chips (70 g) about 1/3 cup
• flaky sea salt for finishing

Instructions

• Preheat oven to 350 F and line 8×8 baking dish with parchment paper.
• In a mixing bowl, whisk together the sweet potato, almond butter, eggs, vanilla and milk until smooth. Stir in the cocoa powder, protein powder, sweetener, baking powder and salt just until combined. Gently fold in the chocolate chips (saving some for the top).
• Pour batter into parchment lined baking dish and spread out evenly. Top with the remaining chocolate chips, then bake for 23-25 minutes. Let cool completely before finishing with some flaky salt, cutting into 9 squares and enjoy!

Notes

• Protein powder: A whey/casein blend results in a more even texture and doesn’t dry out as much as 100% whey. I’ve tried a few different ones and the PEScience chocolate cupcake protein is my favorite in this recipe. 
• Cool completely: Unlike regular brownies, these taste better when they’re cool. Better yet, when they’ve chilled for a few hours in the fridge.
• Can sub pumpkin puree for sweet potato (but they won’t be as sweet).
• Sweetener: I use Truvia.

Nutrition

Serving: 1brownie | Calories: 142kcal | Carbohydrates: 12.1g | Protein: 9.7g | Fat: 8g | Fiber: 5.4g

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