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Peanut butter protein brownies cut on a surface.
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Peanut Butter Protein Brownies

These rich and deliciour brownies are a healthier option than the classic brownie. They are rich, dark, and so good!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: brown sugar, brownies, chocolate protein, granulated sugar, peanut butter
Servings: 16
Author: Amy- A Red Spatula


  • 4 eggs
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • cup chocolate protein flour
  • ½ cup cocoa powder
  • ½ cup peanut butter
  • 3 tablespoons butter
  • ½ cup chopped dark chocolate


  • Preheat oven to 325 degrees. Line your 9x9 baking dish with parchment paper and set it aside. You don't have to do this, it just makes it easier to take it from the pan after baking. If you don't have it, or don't want to use it, spray your pan with pan spray or brush with butter.
  • Combine your flour, salt, protein powder, and cocoa powder into a small bowl, mix well, and set aside.
  • Place your eggs in a medium-sized bowl and whip them on high for about 4 minutes.
  • Then add in the sugar and vanilla and mix for another minute. Add your peanut butter, butter, and chocolate to a small bowl. Microwave for about 30-45 seconds then mix well.
  • Add the peanut butter mix to the eggs and mix until they are combined. Last, add in the flour mixture and mix onto to combine.
  • Pour it into the prepared pan and place it in the oven. Bake for 40-45 minutes.
  • Remove and allow it to cool for about 5 minutes in the pan, then carefully lift the parchment out and set it on a cooling rack.
  • These are delicious warm, and just as good cooled! Enjoy!


  • These brownies aren’t hard to make, but let me share some tips that will help you get the perfect brownie the first time!
  • One of the biggest things I can tell you is, don’t overbake. These brownies are so much better if they are fudgy, and one of the easiest ways to keep them that way is not to overbake. 
  • If you don’t have chocolate protein powder, you can always use vanilla powder too. It will give a slightly different texture, but it is still good. 
  • If whole wheat flour is not your thing, you can easily sub out the whole wheat flour the recipe calls for with all-purpose flour.