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This vegan protein brownies recipe is healthy, gluten-free, and flourless! They are super fudgy, moist, and rich. The easy recipe is made with one bowl and only 7 ingredients. It uses pantry staples like peanut butter, chocolate protein powder, and mashed banana. They make a great high protein treat and post-workout dessert!
I love finding new ways to incorporate protein powder into desserts. Oftentimes, it's a sneaky way to get more protein in your diet without even noticing! You may have tried my Protein Truffles or Chocolate Protein Cookies already, but these Protein Brownies are certainly my favorite.
Now, I'm not going to pretend they taste exactly like the classic, buttery, sugar-filled brownies we all know and love. However, I will say they're shockingly delicious for how clean the ingredients are! It's surely the healthiest way to satisfy your brownie cravings.
These protein powder brownies are incredibly rich, fudgy, dense, and moist. You'd never guess that the recipe is made with whole foods, like overripe bananas and creamy peanut butter. There's no flour, no eggs, and no oil needed!
These protein brownies are:
- Vegan, dairy-free, gluten-free, and grain-free
- Ultra fudgy, moist, dense, and rich
- A flourless brownie recipe
- Made with one bowl & only 7 ingredients
- Refined sugar-free // no added sugar
- A healthy post-workout dessert
Ingredients in protein powder brownies
- Banana: Mashed overripe bananas are the main ingredient. Make sure to use bananas that are soft and spotty. They will produce a sweet flavor and moist, fudgy texture.
- Peanut butter: I recommend using peanut butter, but other nut butters will work just as well. Try almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Cocoa power: Cocoa powder provides the rich, chocolaty flavor. Instead of cocoa, you can also use cacao powder.
- Chocolate protein powder: The key ingredient! Use your favorite chocolate protein powder. If you are vegan, make sure it is plant-based. If you do not follow a vegan diet, you can use whey protein instead.
- Chocolate chips: Use regular chocolate chips for the sweetest flavor. Replace them with stevia-sweetened chocolate chips if you want to make it with no refined sugar.
- Vanilla: A dash of vanilla extract makes them sweeter without added sugar.
- Salt: Salt enhances the rich chocolate flavor.
How to make vegan protein brownies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line a 7x7 or 8x8-inch square baking dish with parchment paper.
Next, in a large bowl, add mashed banana, peanut butter, cocoa powder, chocolate protein powder, vanilla extract, and salt. Mix together until evenly combined. Then, add the chocolate chips. Mix together.
Then, pour brownie batter into the baking dish. Spread across the pan in an even layer. Sprinkle extra chocolate chips on top, if desired.
After, bake brownies for 40-45 minutes. Remove from the oven and let cool inside the pan. Once cooled, gently lift the parchment paper to remove the brownies from the pan. Slice and enjoy!
Tips for making the best flourless brownies
Use overripe bananas. Make sure you use bananas are that overripe. This will create the sweetest flavor and most fudgy texture. The banana peels should be soft and yellow with brown spots all over them.
Use your favorite protein powder. Be sure to use a protein powder brand that you truly enjoy. Since these vegan protein brownies are made with minimal ingredients, you'll be able to taste the flavor of whatever powder you use.
Add toppings. Feel free to top the brownie batter with extra chocolate chips or any ingredient of your choosing! Try crushed walnuts, pecans, shredded coconut, or even sprinkles.
Cool protein brownies before slicing. They are delicate while warm, so let them cool completely before slicing.
Recipe variations for protein brownies
Customize these healthy brownies by making them nut-free or refined sugar-free.
- Nut-free: replace the peanut butter with sunflower seed butter or tahini
- Refined sugar-free: use stevia-sweetened chocolate chips
- No banana: swap the mashed banana with mashed sweet potato or pumpkin
How to store healthy protein brownies
Store leftover protein powder brownies inside a sealed container in the refrigerator. Enjoy within 3-5 days.
If you would like to save them longterm, store inside a ziplock bag in the freezer. Enjoy within 1 month for the best flavor and texture.
More healthy brownie recipes
- No Bake Vegan Brownies
- Vegan Banana Brownies
- No-Bake Snickers Brownies
- Brownie Protein Bars
- Cosmic Brownie Bites
- No Bake Turtle Brownies
- No Bake Brownie Bites
If you try these Vegan Protein Brownies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Print
Vegan Protein Brownies
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This vegan protein brownies recipe is healthy, gluten-free, dairy-free, and grain-free! These flourless brownies are fudgy, moist, and rich. The easy recipe is made with banana, peanut butter, and chocolate protein powder. Enjoy this high protein dessert for a post-workout snack or to satisfy a sweet tooth! #proteinpowder #proteinbrownies #healthybrownies #veganbrownies #proteindessert #highprotein #flourless #postworkout #proteintreats #brownierecipes
Ingredients
- 1 and ½ cups mashed overripe banana*
- ¾ cup peanut butter (or almond butter)
- ⅓ cup cocoa powder
- ⅓ cup chocolate protein powder
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 7x7 or 8x8-inch square baking dish with parchment paper.
- In a large bowl, add mashed banana, peanut butter, cocoa powder, chocolate protein powder, vanilla extract, and salt. Mix together until evenly combined. Then, add the chocolate chips. Mix together.
- Pour brownie batter into the baking dish. Spread across the pan in an even layer. Sprinkle extra chocolate chips on top, if desired.
- Bake brownies for 40-45 minutes. Remove from the oven and let cool inside the pan. Once cooled, gently lift the parchment paper to remove the brownies from the pan. Slice and enjoy!
Notes
- *Use bananas are that overripe. The peels should be soft and yellow with brown spots all over them.
- Make sure you let the brownies cool completely before slicing. They are ultra fudgy and moist, which makes them delicate while warm.
- Store brownies inside a sealed container inside the refrigerator. Enjoy within 3-5 days. If saving longterm, store inside the freezer for 1 month.
Nutrition
- Serving Size: 1 brownie
- Calories: 253
- Sugar: 10g
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
Keywords: vegan protein brownies, protein powder brownies, flourless brownies
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Kathryn
Wow. These look delicious and the comments say it all!! I'm going to try them, but waiting until I have the ripe bananas. I'd like to use cacao instead of cocoa. Do you you I can simply replace the same amount or would you suggest any other adjustments to the recipe?
Thanks so much. I'll let you know how they turn out. (Haha - time factor will depend on the weather. Fir a while it's been way too hot most days here near Toronto, Ontario, Canada to use my oven!) 😉
Kaylie Grace
Thanks so much, Kathryn! Yes, you can simply replace the cocoa with cacao powder instead 🙂 No adjustments will be needed. Happy baking and enjoy! 🙂
Selena
Delicious 😋 Thank you! Do these freeze well?
Kaylie Grace
Thanks, Selena! Yes, you can freeze them. I recommend storing them in a tightly sealed ziplock bag (with any extra air pushed out of it before sealing). Enjoy!
Theresa
Hi! I wanted to share that I have been making this recipe for a few months now. The brownies come out delicious every time and we look forward to this healthy snack. I accidentally added an egg the first time because I had been considering another recipe that called for an egg and got them mixed up. Having said that I am not vegan and they turned out great so I just keep adding the egg. My daughter
has also been making this recipe and really likes it as well.
Kaylie Grace
Thanks so much for sharing, Theresa! 🙂
Vickie
How much pumpkin purée do you use in the recipe?
Kaylie Grace
Hi Vickie! You can replace it 1:1 with the mashed bananas.
Amy
This recipe was exactly as tasty and easy as described. A light sprinkle of flaky salt on top was a nice addition. Highly recommended. Thanks for the recipe!
★★★★★
Kaylie Grace
Thank you, Amy! Adding flaky sea salt on top sounds delicious 🙂
Lucky Hein
I’ve made this recipe several times! But I don’t use chocolate chips I use walnuts instead. This is definitely my favorite post workout snack!
Kaylie Grace
Thank you, Lucky! It's great to hear that you are loving these vegan protein brownies 🙂
Vanessa
I rarely leave a comment but this one I had to. I am really impress with the taste and texture! I used almond butter and chocolate meal replacement protein. I served this as a desert and felt like eating something melty and therefore I melted dark chocolate mixed with Nutella🙈 It was better than at the restaurant and it was really sweet! I’ll eat the rest without the extra chocolate though 😅. Seriously thanks for the recipe, it was amazing! 🤎
★★★★★
Kaylie Grace
Aw thank you so much, Vanessa!! I am so pleased to hear that you loved these vegan protein brownies. 🙂 Adding nutella on top sounds SO delicious. Great idea! xo
sarah
hi what to do if I don't have nut butter?
Kaylie Grace
Hey, Sarah! Nut butter is needed for this recipe. You can use any type, like peanut butter, almond butter, cashew butter, etc. If you have a nut allergy, use sunflower seed butter or tahini instead 🙂
pearly yap
Oh no... mine cracked. Somehow it didn't turn out gooey. Any idea why? Is it because I used coconut oil plus almond butter at a 1:1 ratio?
Kaylie Grace
Hi! 🙂 Coconut oil is not an ingredient in this recipe, so I'm guessing that's why it didn't work out for you.
Jackie
These brownies really turned out great with using what I had on hand. I subbed butternut squash for the bananas, powdered peanut butter for the peanut butter and added only 1/4 cup of lily's chocolate chips. Straight out of the oven they were gooey, there was no inserting a knife and baking it until it came out clean. However after cooling and putting them in the fridge for the night they formed up into nice little fudgy brownies even with all those modifications. Perfect chocolate treat and super healthy too. Great recipe!
★★★★★
Kaylie Grace
Thanks, Jackie! I'm happy those subs worked out well for you 🙂 Enjoy!!
Sophie
Hello! Iam from greece ! I love your recipes... i would like to ask... what is the what is the ratio of materials in grams?
Kaylie Grace
Hi, Sophie! Thank you 🙂 I am unfamiliar with measuring by weight, since I am based in the US. You can always google the conversions though 🙂
Malala
Super quick and easy to do and so yummy! I was amazed by the texture it was moist like a regular brownie!
★★★★★
Kaylie Grace
Hi, Malala! Thanks for the comment! I'm happy you enjoyed these protein brownies! 🙂