My protein brownies are still one of my favorite recipes on the blog, but sometimes you just don’t feel like baking.
That’s where this comes into play.
I mean, just look at that beauty.
This edible brownie batter is grain-free, gluten-free, high-protein, low-carb, and absolutely delicious.
I split this recipe into 2 servings because it is incredibly filling.
If you’d rather go to town on the entire batch, then, by all means, go for it!
But if you split this into 2 servings as I did, this edible brownie batter contains:
230 Calories, 8g fat, 19g carbs (5g fiber & 6g sugar), and 28g protein
And even though this brownie batter is so high in protein, you’d never know by tasting it. This is as good as any brownie batter you’ve tasted.
If you want to turn this protein brownie batter into an even lower-calorie treat, I’ve got some substitution tips to help ya out. Read on, my friend.
Ingredients needed for protein brownie batter
Since this is no-bake & safe to eat raw, we do have some flexibility with the ingredients we use.
That being said, substitutions with high-protein recipes can be tricky, so let’s break down the main ingredients and what you can use as possible substitutions.
If you follow the recipe exactly as-written, I promise you this is going to taste unbelievable. But I know that sometimes substitutions are a necessity, so I’ll do my best to help…
Chocolate Whey/Casein Blend Protein Powder
When I first developed this recipe, I used vanilla protein powder, and it actually worked great. Since we’re adding cocoa powder and melted chocolate to this brownie batter, it contains plenty of chocolate flavor.
So, if you’re in a pinch, vanilla will work great. However, once I tried this recipe with chocolate protein powder, it really took the flavor to the next level.
I love using PEScience protein (I have a referral code “Matt” to save you 10%) because it’s a blend of whey & casein protein. The addition of casein leads to a silky smooth consistency, but the whey protein prevents it from becoming too fluffy. A combination of the two is always what I prefer.
Whey protein alone is going to be stickier, but should still work for a no-bake like this. The end result may just look a little different than what you see here.
If you have a vegan protein powder, that should also work. Just keep in mind that sometimes vegan protein requires some extra sweetener because it’s going to taste a bit “earthier.” If you want to go the vegan route, I recommend checking out my No-Bake Vegan Brownies.
I use canned pumpkin in this recipe for the texture, but I promise you cannot taste any pumpkin. Canned pumpkin is a magic ingredient that stays nice and soft as it sits without adding any flavor, and it’s the secret ingredient in many recipes like my 6oz Chocolate Chip Protein Cookie and Protein Brownies.
If you absolutely need to omit it, or you don’t have access to this ingredient, you can swap it out for unsweetened applesauce, or most other fat sources: , etc., ,
Keep in mind that if you do make a swap here that you may need to adjust the amount- add a little bit at a time until you have a consistency!
Remember, this is very forgiving since it does not require baking, so you can adjust as needed.
Peanut Butter Powder
I use peanut butter powder in this recipe to act as a thickener. The end result doesn’t taste at all like peanut butter, but it really helps the final consistency.
If you don’t have peanut butter powder, hate the taste, or have allergies, you can use almond flour as a substitute. Almond flour has a very mild taste and should work just as well! Like any other substitution, it may require a slightly different amount of liquid, so be sure to add your liquids slowly in case you need to make an adjustment.
If you have a nut allergy and can’t use either of those, something like oat flour should also work.
I melted down some dark chocolate chunks to use in this recipe, and it really helps both the flavor and consistency. I’ve made this recipe without the melted chocolate, and it still tastes great, but I recommend adding it in.
If you want to save calories, leaving this out is a very easy way to do so.
In this edible brownie batter, I used both granular sugar substitute and sugar-free syrup to keep the calories lower. Since the sweeteners I use are a 1:1 replacement, you can use any sweetener you’d like!
The sugar substitute can easily be replaced for regular sugar, and the sugar-free syrup can be swapped for maple syrup, honey, or any sticky sweetener that you prefer.
How to make edible brownie batter
Simple no-bake recipes are quickly becoming my favorite around here because let’s face it… sometimes you just don’t feel like cooking.
Lucky for you, this edible brownie batter could not be easier.
To start, we just need to mix all our dry ingredients. This is essentially just a mix of protein powder, cocoa powder, sugar substitute, and powdered peanut butter.
Then, we’re going to add the canned pumpkin, sugar-free syrup, and melted chocolate to our bowl.
Since it will still be a little bit dry at this point, we’re also going to add 2 tablespoons of milk to bring it all together to become the brownie batter consistency we’re after.
Overall, this protein brownie batter is going to be thick, but still smooth and spoonable.
Once it’s all mixed up, it’s time to transfer it. A jar is a great idea if you plan to save it for later, but if you want to eat this brownie batter right away, you can serve this up in bowls instead.
This brownie batter tastes amazing right away, but if you find that the protein powder or sugar substitute flavor is too prominent, let this protein brownie batter sit in the fridge for about an hour.
As with all no-bake recipes, the flavors typically enhance as they sit in the fridge. Personally, I found this recipe to be delicious right away, but if you find the flavor to be less than ideal, some time in the fridge changes everything.
How to store this edible brownie batter
As long as you keep this in the fridge, it will stay delicious throughout the week.
If you find that your is sticky, the texture will actually smooth out as it sits in the fridge. You may prefer the final product after a day or two, especially if you choose to use whey protein instead of a whey & casein blend.
I kept my in a sealed jar in the fridge- as long as it is covered, it will stay fresh.
When you’re ready to dig in, I suggest topping it with some additional chips and coarse sea salt for a little extra flavor.
Both are totally optional, and the is delicious on its own, but nobody would ever complain about more
Enjoy this , or make my Stuffed Bites! as a with a , top with a little
- 66g (2 Scoops) Chocolate Whey/Casein Blend Protein Powder (code "Matt" saves 10% on Pescience)
- 50g Granular Sugar Substitute
- 13g (2 Tbsp) Peanut Butter Powder
- 20g Unsweetened Cocoa Powder (I used Hershey Special Dark cocoa powder for extra rich flavor)
- 70g Canned Pumpkin
- 1/4 cup Sugar-Free Syrup (or any sticky sweetener of choice)
- 15g Melted Dark Chocolate
- 2 Tbsp Milk of Choice
- Combine all of the dry ingredients (protein powder, cocoa powder, sugar substitute, powdered peanut butter) in a bowl and whisk together.
- Melt down your chocolate in the microwave (about 30 seconds, stirring every 10 seconds to prevent it from burning) and add it to the bowl along with the canned pumpkin and syrup.
- Mix to combine, then add two tablespoons of milk (any milk works) to bring it all together. If you use a different type of protein powder, you may not need the milk at all, which is why I like to add it last. With the whey/casein blend that I used, 2 tablespoons was the perfect amount.
- Enjoy right away, or store in the fridge to enjoy later. If you find the protein powder or sugar substitute flavor to be too prominent, one hour in the fridge will help significantly! Personally, I loved the flavor right away, but the time in the fridge will enhance the flavor.
- I used a Whey/Casein blend of protein powder because the addition of casein yields a very smooth consistency. Whey alone is going to be stickier, but will still work! If you find it too sticky, melt down some chocolate chips and stir the chocolate right into your batter to help smooth it out.
- I recommend using the PEScience chocolate protein powder because it is so delicious, but vanilla does work great as well.
- The canned pumpkin is the magic ingredient that will yield the consistency we want here without needing to rely on any butter or other fat source. Without it, this batter will be very sticky. If you need to omit it for any reason, you can likely use applesauce, but that will give a stronger taste than pumpkin.
- This recipe is very forgiving since it is no-bake, so feel free to play around with the ratios and add more of a specific ingredient if needed.
- I do not count sugar substitutes in my carb totals since they contribute 0 calories. If you are very strict with your carb counts, be sure to include those.
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Nutrition InformationYield 2 Serving Size 1/2 of Recipe
Amount Per Serving Calories 230Total Fat 8gCarbohydrates 19gProtein 28g