These brownie protein bars are the perfect mix of indulgent chocolate flavor and nutritious fuel. They’re rich, fudgy, and packed with protein, making them ideal for a post-workout snack or a guilt-free dessert. I love how easy they are to whip up with simple pantry staples.
Why You’ll Love This Recipe
I make these bars when I’m craving something sweet but still want to stick to my fitness goals. They satisfy my chocolate cravings without the sugar crash. They’re naturally sweetened, gluten-free, and can be made dairy-free or vegan with a few tweaks. Best of all, they’re no-bake and ready in no time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup chocolate protein powder
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup almond butter (or peanut butter)
1/4 cup maple syrup
2 tablespoons almond milk (add more if needed)
1/4 teaspoon salt
1/4 cup dark chocolate chips (optional, for topping or mix-in)
Directions
In a large bowl, I combine the protein powder, almond flour, cocoa powder, and salt.
I add in the almond butter and maple syrup, mixing well until the mixture starts to come together.
I pour in almond milk a tablespoon at a time, mixing until I get a thick, dough-like consistency.
Once fully mixed, I press the mixture firmly into a lined 8×8-inch baking pan.
If I’m using chocolate chips, I press them into the top or fold them into the dough before pressing.
I refrigerate the bars for at least 1 hour to set before slicing into squares or bars.
Servings and timing
This recipe makes 10 bars. Prep time: 10 minutes Chill time: 1 hour Total time: About 1 hour and 10 minutes
Variations
I swap almond butter for peanut butter for a different flavor.
To make them vegan, I use a plant-based protein powder and dairy-free chocolate chips.
I add chopped nuts or shredded coconut for more texture.
For a mocha twist, I mix in 1 teaspoon of instant coffee powder.
storage/reheating
I store these bars in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them for up to 2 months. I let them thaw at room temperature or in the fridge—no need to reheat since they’re no-bake.
FAQs
How much protein is in each brownie bar?
Each bar contains roughly 10–12 grams of protein, depending on the protein powder I use.
Can I bake these if I prefer a firmer texture?
Yes, I can bake them at 350°F (175°C) for about 10 minutes for a firmer texture, but they’re meant to be no-bake.
Can I use oat flour instead of almond flour?
Absolutely. I’ve used oat flour before, and it gives a slightly denser texture but still works well.
What kind of protein powder works best?
I prefer using a chocolate-flavored whey or plant-based protein powder. The flavor and sweetness level can vary, so I adjust the maple syrup if needed.
Can I make this without nut butter?
Yes, I’ve tried sunflower seed butter as a nut-free alternative, and it works great.
Conclusion
These brownie protein bars are one of my go-to healthy treats. They’re rich, satisfying, and easy to make with ingredients I usually have on hand. Whether I’m looking for a quick snack or a chocolatey bite after the gym, these bars hit the spot every time.
These no-bake brownie protein bars are rich, fudgy, and packed with chocolate flavor and protein. Perfect as a post-workout snack or healthy dessert, they are gluten-free and can be made vegan with simple swaps.
Ingredients
1 cup chocolate protein powder
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup almond butter (or peanut butter)
1/4 cup maple syrup
2 tablespoons almond milk (add more if needed)
1/4 teaspoon salt
1/4 cup dark chocolate chips (optional)
Instructions
In a large bowl, combine the protein powder, almond flour, cocoa powder, and salt.
Add in the almond butter and maple syrup, mixing until the mixture starts to come together.
Pour in almond milk one tablespoon at a time, mixing until a thick, dough-like consistency forms.
Press the mixture firmly into a lined 8×8-inch baking pan.
Press chocolate chips into the top or fold them into the dough, if using.
Refrigerate for at least 1 hour to set before slicing into bars.
Notes
Use peanut butter instead of almond butter for a different flavor.
Use plant-based protein and dairy-free chocolate chips for a vegan version.
Add nuts, shredded coconut, or coffee powder for variation.
Bars can be baked at 350°F (175°C) for 10 minutes for a firmer texture.
Store in the fridge for up to 1 week or freeze for up to 2 months.
