Flourless Peanut Butter Protein Brownies Recipe

These flourless peanut butter protein brownies are decadently chocolatey, tender, and ultra-fudgy—exactly what you want from a great brownie. They rely on cocoa powder and protein powder instead of flour and include pockets of melted chocolate for extra richness. Each serving delivers a satisfying hit of protein while still tasting indulgent.

When you bite into these brownies you’ll notice a moist, fudgy texture and rich chocolate flavor balanced by peanut butter. They’re terrific warm with ice cream or cooled and sliced into neat squares for packing or gifting.

What is in protein brownies?

Scroll down to the recipe card for the complete ingredient list and step-by-step instructions.

These brownies get their extra protein from chocolate protein powder and peanut butter. The recipe also includes classic brownie components—cocoa powder, eggs, brown sugar, and chocolate chips—resulting in a satisfying dessert with added nutritional value.

Substitutes & Variations

• Bake time can vary by oven, pan type, and altitude—start checking a few minutes early if you’re unsure.
• If your oven has hot spots, rotate the pan halfway through baking for even results.
• Mix-ins like chopped nuts, a swirl of caramel, or additional chocolate chips work well.
• Serve warm with a scoop of ice cream or with a dollop of whipped topping for an extra-treat finish.

More Protein Desserts

Try other high-protein treats for variety: protein banana bread, frozen yogurt bars, protein scotcheroos, or peanut butter protein balls are all great complements to this recipe.

Storage

Allow the brownies to cool completely before slicing. Store in an air-tight container at room temperature for 3–5 days. If stored while still warm, brownies can become overly moist, so cooling first is important.

Freezer Directions

Cool the brownies fully before placing them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or a few hours at room temperature before serving.

Serving Suggestions

Serve these brownies warm with a scoop of ice cream for a gooey dessert, or let them cool completely for cleaner slices. They also pair well with other desserts if you’re hosting, especially other protein-forward sweets.

Flourless Peanut Butter Protein Brownies

By: Linley Hanson

Prep: 20 mins • Cook: 40 mins • Total: 1 hr • Servings: 12

These flourless peanut butter protein brownies are simple to prepare, rich in chocolate flavor, and deliver about 9 g of protein per serving.

Ingredients

Dry

• 1/2 cup cocoa powder
• 1/4 cup chocolate protein powder (use your preferred brand)
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 cup dark chocolate chips, plus extra for topping

Wet

• 1 cup unsalted, all-natural peanut butter (runny or “drippy” style)
• 1/2 cup maple syrup
• 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup plain, unsweetened almond milk
• 1/2 cup chocolate chips, melted
• 3 tablespoons melted coconut oil

Instructions

1. Preheat the oven to 350°F (175°C). Line a light-colored 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, whisk together the cocoa powder, chocolate protein powder, baking powder, sea salt, and the 1/2 cup of dark chocolate chips. Set aside.
3. In a separate bowl, cream the peanut butter, maple syrup, brown sugar, and vanilla until smooth and well combined.
4. Add the eggs and almond milk to the peanut butter mixture and stir until incorporated.
5. Fold the dry ingredients into the wet ingredients and stir until combined. Add the melted coconut oil and mix again to incorporate.
6. Gently fold the melted chocolate into the batter. Don’t overmix—leave swirls and pockets of melted chocolate throughout the batter to create fudgy bites.
7. Transfer the batter to the prepared pan and smooth the top. If desired, sprinkle additional chocolate chips over the surface.
8. Bake for 35–40 minutes, or until the center is nearly set. A toothpick inserted into the middle should come out with a few moist crumbs—this helps keep the brownies fudgy as they finish cooking out of the oven.
9. Allow the brownies to cool for 3–5 minutes in the pan. Run a knife along the edges, lift the parchment to remove the brownies from the pan, and transfer them to a cooling rack.
10. Serve warm with ice cream (they will be softer and more fragile when warm) or cool completely before slicing into squares.

Tips & Notes

• Bake time varies by oven and pan type. If you bake at altitude or use a dark pan, you may need to adjust slightly.
• If your oven bakes unevenly, rotate the pan halfway through baking for even doneness.
• Customize with mix-ins like chopped nuts, sea salt flakes on top, or a swirl of nut butter for extra texture and flavor.

Nutrition

Estimated per serving: Calories: 329 kcal; Carbohydrates: 33 g; Protein: 9 g; Fat: 20 g; Fiber: 3 g; Sugar: 20 g. Nutrition is an approximation for guidance only.