These fudgy protein brownies are a simple and satisfying way to enjoy a rich chocolate treat while packing in extra protein. Made with just four basic ingredients, they stay moist and dense with a deep chocolate flavor that feels indulgent—yet they’re healthier and easier than traditional brownies. They’re perfect for post-workout snacks, lunchbox treats, or anytime you want a guilt-free dessert.
Equipment
- Large mixing bowl
- Spatula or wooden spoon
- 8×8-inch baking pan
- Parchment paper or nonstick spray
- Measuring cups and spoons
- Fork or masher
Ingredients
- Ripe bananas, mashed – 1 cup (about 2–3 medium bananas)
- Almond butter (or peanut butter) – ½ cup
- Unsweetened cocoa powder – ¼ cup
- Chocolate protein powder – ½ cup
Optional Add-Ins
- Pinch of sea salt
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the almond butter and stir until combined with the banana.
- Sprinkle in the cocoa powder and chocolate protein powder.
- Mix until a thick, cohesive batter forms.
- If using, gently fold in sea salt, vanilla extract, or chocolate chips/nuts.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 15–20 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan.
- Once cooled, cut into 9–12 squares and serve.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
- Servings: 9–12 squares
- Cuisine: American
- Course: Dessert/Snack
How to Store
- Store cooled brownies in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate for up to 5 days.
- You can also freeze individual brownies in a sealed bag for up to 2–3 months; thaw before serving.
What Not to Do
- Do not overbake—they should stay fudgy, not dry.
- Do not use underripe bananas; the natural sweetness and moisture come from very ripe fruit.
- Do not skip lining the pan or greasing it well; these can stick without it.
Tips & Variations
- For extra richness, add a handful of dark chocolate chips into the batter.
- Swap almond butter for sunflower seed butter for a nut-free version.
- Add a splash of vanilla extract for enhanced flavor.
- Sprinkle sea salt on top before baking for a sweet-salty contrast.
- Use your favorite chocolate protein powder for flavor variation.
Approximate Nutrition (Per Serving—9 servings)
- Calories: ~150 kcal
- Protein: ~10 g
- Carbohydrates: ~15 g
- Fat: ~7 g
- Saturated Fat: ~1 g
- Fiber: ~4 g
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the almond butter and stir until combined with the banana.
- Sprinkle in the cocoa powder and chocolate protein powder.
- Mix until a thick, cohesive batter forms.
- If using, gently fold in sea salt, vanilla extract, or chocolate chips/nuts.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 15–20 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan.
- Once cooled, cut into 9–12 squares and serve.
Notes
- Protein: ~10 g
- Carbohydrates: ~15 g
- Fat: ~7 g
- Saturated Fat: ~1 g
- Fiber: ~4 g
FAQs
Are these brownies gluten-free?
Yes—they are naturally gluten-free as written.
Can I make them without protein powder?
You can omit the protein powder, but texture and protein content will change.
Can I make them sweeter?
Add a little maple syrup or honey to the batter if you prefer more sweetness.
Can I use frozen bananas?
Yes—thaw and drain excess liquid before mashing.
Why are they fudgy?
The combination of mashed banana and nut butter creates a dense, moist texture.
