Small-Batch Protein Brownies

These small-batch protein brownies are chewy, fudgy, and gluten-free, making them the perfect quick dessert for chocolate cravings without leftovers.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: gluten-free brownies, Healthy Dessert, protein brownies, quick brownie recipe, small batch brownies

Servings: 2 servings

Calories: 180kcal

1 large Egg Can be substituted with a flax egg for a vegan option.
2 tablespoons Nut butter (peanut or almond) Adds richness; sunflower seed butter for nut-free.
1/4 cup Sweetener (maple syrup or honey) Adjust based on the sweetness of the protein powder.
1/4 cup Cocoa powder (unsweetened) Dutch process for deeper flavor or regular for sharper taste.
1/4 cup Protein powder (whey or plant-based) Different brands may absorb liquids differently.
1/4 cup Gluten-free flour blend Basic 1-to-1 blend is recommended.
1/4 teaspoon Baking powder
1/4 teaspoon Salt
2-4 tablespoons Milk (any type) Use more or less depending on batter consistency.
1/4 cup Chocolate chips Optional but recommended for authentic brownie texture.

Preheat your oven to 350°F. Line a small baking pan (like a loaf pan) with parchment.
In a bowl, whisk together the egg, nut butter, and sweetener until smooth.
Stir in cocoa powder, protein powder, gluten-free flour, baking powder, and salt until combined.
Gradually add milk until the batter is thick but spreadable.
Fold in chocolate chips if using.
Spread the batter into the prepared pan and smooth the top.

Bake until the edges are set and center is just barely set; a toothpick should come out with moist crumbs.
Cool before slicing to enhance chewy texture.

Store in an airtight container. Can freeze slices. For vegan, use a flax egg and adjust liquid accordingly. Best slightly underbaked for chewiness.