Chocolate protein brownies are ordinary chocolate brownies with a scoop of whey protein added, so they contain protein as well as cocoa. Below is the full recipe: first, a brief explanation of what they are, then the ingredients and steps, and finally a few frequently asked questions.
What are chocolate protein brownies?
Chocolate protein brownies are brownies with protein powder added – in this case, cocoa-flavoured whey protein. As a result, they contain protein from the whey powder as well as the flavour of raw cocoa.
In terms of texture, they’re somewhere between a light sponge cake and a dense, fudgy brownie. They’re firm enough to take with you and make a great snack, for example after a workout or with a cup of coffee. Where possible, use organic eggs, milk and cocoa. Please note: not all the ingredients in this recipe are available organically (including the whey protein), so the brownies are not entirely organic.
What do you need for chocolate protein brownies?
For around twelve brownies, you’ll need the ingredients listed below. The recipe is broadly divided into the ingredients for the batter and a simple topping.
- 100 g coconut flour
- 100 g raw cocoa powder
- 50 g Ekopura Whey Protein Cacao
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon agave syrup
- 8 eggs
- 100 g coconut oil, melted
- 200 ml milk
For the topping:
- 3 tablespoons date syrup
- 2 tablespoons cocoa powder
- 1 teaspoon coarse sea salt
- A handful of chopped nuts, to taste
Tip: where possible, opt for organic eggs, milk and cocoa, so you’re using organic versions of those ingredients. For the protein component, we’re using cocoa-flavoured whey protein here – more on that later.
How do you make chocolate protein brownies?
First, whisk together the eggs, oil and milk, then stir in the remaining ingredients to form a thick batter. Follow the steps below from start to finish.
- Preheat the oven to 180 degrees Celsius and line a brownie tin or baking dish (approximately 20 by 20 cm) with baking paper.
- In a separate bowl, whisk together the melted coconut oil, milk and eggs.
- Add the coconut flour, raw cocoa, whey, baking powder, salt and agave syrup. Mix everything together with a mixer until you have a smooth batter.
- The batter should have the consistency of thick porridge. If it’s too dry, add a little extra milk, a splash at a time.
- Spoon the batter into the tin and give it a gentle shake to ensure it’s evenly distributed.
- Bake the brownies in the centre of the oven for about 35 minutes. They’re ready when the top feels firm and a skewer comes out reasonably clean.
- Meanwhile, make the topping: mix the date syrup with the cocoa and coarse sea salt until smooth.
- Allow the brownies to cool slightly, spread the topping over them and sprinkle with the chopped nuts.
- Cut the slab into about twelve pieces and serve.
There are many ways to serve and vary this recipe. When warm, the brownies are softer and fudgy; once cooled, they become a bit firmer and easier to take with you. If you fancy a change, replace some of the nuts in the topping with a spoonful of chopped dark chocolate, or stir a handful of raspberries into the batter before it goes into the oven. Bear in mind, however, that adding extra moist ingredients may slightly increase the baking time, so after 35 minutes, give it a quick prick with a skewer to check whether the centre is cooked through.
Which whey protein do you use for protein brownies?
For these brownies, we use Ekopura Whey Protein Cacao, a whey protein powder that contains 76% protein and has a dark chocolate flavour. The chocolate flavour complements the recipe, so you don’t need any extra sweetener or flavouring.
In principle, you can use any chocolate- or cocoa-flavoured protein powder, but bear in mind that the flavour and moisture absorption vary from one powder to another. A neutral or vanilla-flavoured powder will also work, although the chocolate flavour will be slightly less pronounced. You can read more about the different types in this article on whey protein and in the benefits of protein powder.
Variations
These combinations work just as well with a scoop of protein powder (whey or plant-based):
- Black bean brownies: replace some of the coconut flour with a tin of rinsed, finely puréed black beans; this makes the batter extra moist and fudgy.
- Walnuts and dark chocolate: stir roughly chopped walnuts and a handful of chopped dark chocolate into the batter before it goes into the oven.
- Mini brownie bites with chocolate chips: spoon the batter into a muffin tin lined with paper cases, scatter chocolate chips on top and bake for a shorter time (about 15 to 18 minutes) until the top is just set.
- Smaller portion: halve all the ingredients for a smaller baking tin, using about three eggs and one scoop of protein powder, and reduce the baking time slightly.
Frequently asked questions about protein brownies
Can I make the brownies with plant-based protein as well?
Yes, you can replace the whey protein with a plant-based protein powder. In that case, it’s best to choose a chocolate- or vanilla-flavoured variety; our vegan protein powder is a good option. As plant-based powders often absorb a bit more liquid, you may need to add a little extra milk until you have a thick batter again.
Why do you add protein to a brownie?
Protein is a building block your body needs every day, and a scoop of whey protein is an easy way to add some to a snack. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. You can find out how much protein you need each day in this article.
How do you store protein brownies?
Store the brownies covered in the fridge, where they’ll usually keep for a few days. They’re also suitable for freezing: cut them into portions first, so you can take one out of the freezer at a time.
Can I use fewer eggs?
Eight eggs give this recipe plenty of binding power and a light, airy texture. You can reduce the number, but the batter will then become drier and denser; compensate for this with a splash of extra milk and keep an eye on the baking time, as a thinner slice will cook more quickly.
Give it a go
These brownies are one of the simpler ways to combine cocoa and a scoop of protein into something you’ll actually enjoy. If you want to make them exactly as described above, you can use Ekopura Whey Protein Cacao, which contains 76% protein and has a cocoa flavour. For more on using protein powder in the kitchen, see our guide to the benefits of protein powder, and for more inspiration, check out our recipe blog.
