Dessert

Guilt-Free Chocolate Protein Brownies That Taste Like Dessert Recipe

BySimon Carel October 16, 2025October 16, 2025

Introduction

These guilt-free chocolate protein brownies are a perfect blend of healthy ingredients and dessert-worthy taste. They’re quick to make, packed with protein, and satisfy chocolate cravings without the extra guilt.

Four chocolate brownies sit closely together on a white plate, each having a thick, dark brown base with a soft crumb texture. The top of each brownie is covered with a delicate, cracked layer of shiny, lighter brown chocolate that looks crispy and slightly flaky. The brownies are round and thick, standing upright on the plate, which rests on a white marbled surface. The lighting highlights the rich chocolate colors and the cracks on the shiny tops, giving the brownies a fresh-baked appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup chocolate protein powder (whey or plant-based)
1/4 cup unsweetened cocoa powder
1/4 cup almond flour (or oat flour)
2 tablespoons Greek yogurt (plain, non-fat)
1 tablespoon maple syrup (or honey)
2 tablespoons almond milk
1 egg
1/2 teaspoon baking powder
Pinch of salt
1 tablespoon mini chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin.
Step 2: In a bowl, whisk together the egg, Greek yogurt, almond milk, and maple syrup until the mixture is smooth.
Step 3: Stir in the chocolate protein powder, cocoa powder, almond flour, baking powder, and salt until a thick batter forms.
Step 4: Gently fold in the mini chocolate chips, if using, to add extra bursts of chocolate.
Step 5: Divide the batter evenly into the muffin cups, filling each about three-quarters full. This should make 8 to 10 brownies.
Step 6: Bake for 10 to 12 minutes. Check doneness by inserting a toothpick; it should come out mostly clean.
Step 7: Let the brownies cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or proceed to storage.

Tips & Variations

Use oat flour instead of almond flour for a nut-free version.
Add a teaspoon of vanilla extract for extra flavor depth.
Swap maple syrup with honey or agave nectar to adjust sweetness.
For vegan brownies, use a flax egg and plant-based yogurt.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm them gently in the microwave for 10-15 seconds or until heated through.

How to Serve

Four round chocolate brownies sit close together on a smooth white plate placed on a white marbled surface. Each brownie has a cracked, shiny dark brown top layer that looks crisp and thin, while the sides are a darker, moist-looking chocolate color with small air holes. The brownies appear dense and rich with slight variations in the cracked top texture, making them look freshly baked and soft inside. The background is softly blurred, focusing attention on the brownies in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of protein powder?

Yes, you can use whey or plant-based protein powders according to your preference. Just make sure it’s unflavored or chocolate-flavored for best taste.