These rich, fudgy Protein Brownies are packed with chocolate flavor, along with whey protein and Greek yogurt, to create a delicious dessert that can support you hitting your macro goals. With the help of a brownie mix, this sweet treat comes together in just 15 minutes of prep. The texture and consistency are fudgy and full of rich chocolate flavor that pairs well with a hint of espresso; you’ll be shocked to know it’s full of protein.
Here are the ingredients you will need to make Protein Brownies.
Brownie Mix: Betty Crocker™ brownie mix is a core ingredient and serves as the flavorful, chocolatey base that helps simplify the recipe.
Whey Protein: Chocolate-flavored whey protein adds a boost of protein and intensifies the chocolate flavor.
Coconut Oil: A flavorful fat that adds both moisture and chewiness.
Plain Full-Fat Greek Yogurt: A key ingredient for adding moisture and protein. It also adds a slight tang and creates a tender fudgy crumb.
Other Ingredients You'll Need: Baking cocoa, espresso powder, eggs, milk, dark chocolate chips.
Here’s an overview of how to make Protein Brownies. Check out the full recipe for all the details.
Whisk the wet ingredients in a bowl, then add all the dry ingredients at once and stir until just combined (to prevent overmixing). Let the batter stand 10 minutes to allow the dry ingredients to hydrate for better texture, then spread evenly into the pan.
Bake brownies in an 8x8-inch baking pan that is lined with parchment paper for easy removal. Once a toothpick comes out with a few crumbs, remove from the oven and place on a cooling rack. Pro tip—sprinkle with additional chocolate chips or flaky sea salt while the brownies are still hot.
Here are some tips on how to best store Protein Brownies.
Brownies can be kept in an airtight container for up to 4 days at room temperature. If layering, place a piece of parchment or wax paper between layers to prevent sticking.
Place in the refrigerator for up to 5 days. Brownies may become firm in the fridge; microwave for 10 to 15 seconds to warm up.
Wrap brownies individually in plastic wrap or foil, then place in a resealable freezer plastic bag for up to 2 months. To reheat, place in the microwave for 20 to 30 seconds.
Looking to add your own touch to these protein brownies? Try one of these ideas.
Add Nuts: Add walnuts, peanuts, or pecans for an additional crunch that pairs wonderfully with chocolate.
Add Chocolate: Swap in milk, semi-sweet, or white chocolate chips for a different twist.
Heat oven to 325°F. Spray an 8-inch square pan with cooking spray and line with cooking parchment paper, allowing some to extend over the edges of the pan for easy removal.
In a medium bowl, whisk the dry brownie mix, protein powder, baking cocoa, and espresso powder until blended. Set aside.
In a large microwavable bowl, microwave coconut oil uncovered on High 30 seconds; stir. Continue heating in 10-second increments until just melted. Whisk in eggs, yolk, yogurt, and milk until well blended and smooth. Stir in brownie mix mixture until just combined. Fold in chocolate chips. Let stand 10 minutes to allow the batter to hydrate.
Spread the batter evenly into the prepared pan. Bake 37 to 40 minutes or until the edges are set and a toothpick inserted in the center comes out with a few crumbs. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows.
Use a plastic knife to cut the brownies. The brownie crumbs do not stick to the plastic which means you can neatly cut the brownies into squares.
For best results, melt the coconut oil just until melted and not hot to avoid cooking the eggs when they are added. If it’s too hot, let it stand for 1 to 2 minutes to cool slightly before adding the eggs.
