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    Home » All Desserts » Slices, bars and brownies

    Published: Nov 24, 2021 · Modified: Feb 7, 2022 by Anthea

    Vegan Protein Brownies

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    5 from 3 votes

    Easy vegan protein brownies made with only 6 ingredients and are incredibly easy to make! They are flourless, healthy yet fudgy and decadent.

    And if you have any dietary requirements, these brownies are refined sugar-free, gluten-free, naturally eggless, keto and grain-free!

    Stack of fudgy and dark vegan protein brownies with bite out of top brownie showing texture.

    6 ingredients you'll need

    Banana puree is our main sweetener and binder. I used banana puree instead of mashed banana because I didn't want chunks of banana throughout my chocolate treats! The banana puree gives the brownies a slight banana taste which helps balance out the taste of the protein powder.

    Smooth natural peanut butter, as a source of protein and fat. This helps make the brownies rich, fudgy and oh so delicious.

    Cocoa powder or raw cacao powder. I prefer using cocoa powder as it tends to give brownies a classic 'chocolatey' flavour whereas cacao powder can make baked goods a little bitter. You can read about the difference between cocoa and cacao powder at Taste of Home.

    Vegan chocolate protein powder which is already sweetened. If your protein powder isn't sweetened, I'd recommend adding maple syrup.

    Maple syrup (optional) for flavour and some sweetness. The banana adds a lot of sweetness but with a strong banana flavour. Instead of adding more bananas, I compensated with a little maple syrup. However, if you find your brownies sweet enough, you don't have to add maple syrup.

    Baking soda helps the brownies rise a TINY amount so they don't have the texture of pure fudge. Many vegan protein brownie recipes don't have raising agents creating overly dense brownies (fudge in the shape of brownies). By adding a little baking soda, these brownies are closer to traditional brownies.

    As always, the quantities of ingredients are at the BOTTOM of this post in the grey recipe card. For ingredient substitutions, see the FAQ at the bottom of this post.

    Flatlay of 6 ingredients for the brownies.

    How to prepare the protein brownies

    These vegan protein brownies are awesome because you only need one bowl to make them. AND the raw batter is edible!

    First, if you haven't pureed your banana, add them to your large mixing bowl and use a stick blender to puree them.

    Simply add ALL your ingredients and mix until you have a smooth fudgy batter. The batter should be thick and slightly sticky. However, it shouldn't be too thick that it's hard to mix.

    In this case, a thick brownie batter leads to more dense brownies. Conversely, a thinner brownie batter creates slightly cakier brownies. We want somewhere in between!

    Two image collage of how to make the protein brownie batter.

    Decorating and baking the brownies

    Simply pour the batter into a square baking pan and smooth the top with a spatula. You can bake the vegan protein brownies undecorated OR top them with sliced berries for a pop of colour and freshness!

    The brownies took around 20 minutes to bake (give or take) every time I tested them. For fudgier and moist brownies, bake them for a little less time. Or for sturdier brownies, bake them for a little longer.

    The brownies may puff up a little in the oven. They are ready when you can poke a skewer in the middle and there are some wet crumbs or a tiny smudge of batter. Unless you want to be eating unbaked batter with your brownies (I won't judge, it's delicious), make sure your skewer isn't coated in wet batter.

    Two image collage showing undecorated brownie batter in tin and brownie batter covered in sliced strawberries.

    Customising this recipe

    Can I use something instead of bananas?

    Yes, you can use apple sauce instead! Pumpkin puree or sweet potato puree will work but your brownies won't be as sweet.

    Can I use something except peanut butter?

    Any other smooth nut butter (such as almond butter) or sunflower seed butter will also work. I haven't tried tahini, though I predict it'd have a very strong aftertaste!

    What kind of protein powder can I use for these?

    I tested these brownies with a vegan protein powder blend which is mostly pea protein and was sweetened with stevia. It worked well without the additional maple syrup.

    I also tested these brownies with unflavoured protein powder (brown rice protein powder) and found the brownies needed a little extra sweetness. However, you can taste the raw batter and adjust as needed!

    Flatlay of sliced protein brownies with a shiny surface and sliced strawberries throughout.
    Can I add vanilla extract, vegan chocolate chips, nuts or other things to these brownies?

    Yes! All of these will take this high protein vegan dessert to the next level :).

    Can I use powdered peanut butter?

    I haven't tested this recipe so can't vouch for results!

    Can I serve these as mini protein bites?

    Yes, these brownies are sturdy enough to be divided into mini bites!

    How long do the vegan protein brownies last with the strawberries on them?

    After 1-2 days, the strawberries tend to soak in the colour of the cocoa powder and lose their natural colour. This is only natural! However, they still taste delicious.

    Stack of vegan protein brownies with strawberries on top of each brownie.

    Other healthy vegan desserts

    • Flourless Vegan Chocolate Cake (oil free)
    • Vegan Almond Flour Shortbread Cookies (3 ingredients)
    • 3 ingredient Vegan Peanut Butter Cookies
    • Raw Vegan Brownies (5 ingredients)

    Other vegan chocolate desserts

    • BEST Sweet Potato Brownies (vegan + real chocolate)
    • Vegan Beetroot Brownies with Chocolate Avocado Frosting
    • Fudge stuffed chocolate chip cookies (vegan)
    Print Recipe
    5 from 3 votes

    Vegan protein brownies

    Easy vegan protein brownies made with only 6 ingredients and in 1 bowl! They are healthy yet fudgy and decadent.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Cuisine: American, Vegan
    Servings: 16
    Author: Anthea

    Ingredients

    • 1 ⅔ cups (375g) overripe banana puree, equivalent of ~3 medium/large bananas or apple sauce (note 1)
    • 1 cup (250g) smooth natural peanut butter
    • 2 tablespoons (40g) maple syrup, optional to taste
    • ⅓ cup (35g) cocoa or raw cacao powder
    • ⅓ cup or 1 scoop (35g) vegan protein powder, (note 2)
    • ½ tsp baking soda

    To decorate (optional)

    • ¼ cup strawberries, or berries of choice, sliced thinly

    Instructions

    • Preheat oven to 180°C (350°F). Line an 8 x 8 inch (20 x 20 cm) square baking tray.
    • Add all ingredients to a mixing bowl and mix until well combined.
    • Pour the brownie batter into your lined baking tray and smooth the surface with a spoon or spatula.
    • If desired, scatter some strawberries (or berries of choice) on top and lightly press them into the surface.
    • Bake the brownies for 18-23 minutes (shorter for fudgier brownies, longer for denser brownies). If you insert a skewer into the middle, there should only be a tiny amount of crumbs but no wet batter.
    • Allow the brownies to completely cool down. Cut into 16 small pieces, 9 large pieces or as desired. Enjoy!
    • Leftover brownies can be stored in an airtight container in the fridge for 3 days or in the freezer up to 1 month.

    Notes

    1. To puree the bananas, add them to your mixing bowl and puree using stick blender. I haven't tried mashed bananas for this recipe but I imagine it will make the brownie batter thicker with chunks of bananas.
    2. I used a lightly sweetened chocolate vegan protein powder and found the brownies needed a very small amount of maple syrup. However feel free to omit or add more maple syrup, to taste.

    Nutrition

    Serving: 1 brownie | Calories: 132kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Sodium: 68mg | Potassium: 221mg | Fiber: 2g | Sugar: 8g | Vitamin A: 183IU | Calcium: 24mg | Iron: 3mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This recipe was originally published in 2018 and updated in 2021.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Nela says

      April 21, 2022 at 3:44 am

      5 stars
      Made these last night! They’re good! I just mashed the bananas and you’re right: some bites have more banana flavor than others. I like that so it’s all good. I used unflavored/unsweetened pea protein and all the maple syrup. Also added some vegan chocolate chips and chunks - great addition. Only change I’d make is maybe using almond or sun butter next time, as the peanut butter flavor is quite prominent. Either that or lean more into the PB flavor, maybe adding crushed peanuts to the batter and on the top.
      Thanks for the recipe! Very happy with it.

      Reply
      • Anthea says

        May 23, 2022 at 11:43 am

        So glad you enjoyed these Nela! And that's a good point about the PB flavor. Thanks so much for your feedback 🙂

        Reply
    2. Aishwarya says

      September 05, 2020 at 12:11 pm

      Hey ! What is the tray size u used ? And the protein what flavor ? Vanilla it chocolate?

      Reply
      • Anthea says

        September 09, 2020 at 4:26 pm

        I used a 20x20cm baking tin and plain protein powder. I've just updated the recipe to say this!

        Reply
    3. Jaye says

      June 29, 2020 at 6:26 pm

      I made these and the batter tasted amazing. It seemed a little watery so I added another cup of almond flour. They still came out underdone (left them in for 45 min) and I can’t seem to get three to bake through. Suggestions? Does it need more flour? Thanks!

      Reply
      • Jaye says

        June 29, 2020 at 6:27 pm

        I actually added an additional 1/4 c of almond flour —not a cup LOL.

        Reply
        • Anthea says

          June 29, 2020 at 6:30 pm

          Hey! Oh 1/4 c sounds much better than 1 cup haha. Just checking your oven is 160 celcius rather than farenheit? It should be 320 farenheit if so. Also, sometimes ovens are cooler than what they say. I'd turn up the oven a little and cover it the brownies with a heatproof tray. Also Almond flour acts differently from almond meal so the skewer might not come out 100% clean and it'll allow the insides to remain fudgy. I hope that helps?

    4. Emma Skafte says

      January 21, 2020 at 12:37 am

      I am allergic to bananas and very much appreciate your alertnatives for this recipe! Banana allergies are more common than most think and is a cross reactor for those with latex allergies. These are beautiful they look so much like a regular brownie! I steer clear of most vegan protein powders because I am allergic to soy and peas, and pea protein is usually in those blends but the rice one I could try! I use whey in my smoothies, and you re right it s awful in baked goods!

      Reply
    5. Darcey says

      April 02, 2019 at 3:34 am

      5 stars
      These brownies taste great!

      Reply
    6. denise says

      October 22, 2018 at 6:52 pm

      I can't wait to try this!! I've been looking for a good vegan, nut-free, protein brownie recipe that doesn't call for too much. im definitely going to try these girl

      Reply
      • Anthea says

        November 13, 2018 at 6:45 pm

        Aw! Glad you like the look of them! Let me know how you go if you try them!

        Reply
    7. Isa says

      July 08, 2018 at 9:37 am

      Hi! How long do these keep?

      Reply
      • Anthea says

        July 18, 2018 at 9:11 pm

        Hey! They keep for up to 5 days in your fridge in an airtight container or in the freezer for up to a month 🙂

        Reply
    8. Beth says

      May 23, 2018 at 11:43 am

      5 stars
      These look absolutely delicious and such a simple recipe also! I have put these on my list to make this weekend 🙂
      Thanks alot!!

      Reply
      • Anthea says

        June 12, 2018 at 10:52 am

        I'm so glad to hear that. Let me know if you ever make them 🙂

        Reply
    9. lulu says

      May 19, 2018 at 8:06 pm

      that looks amazing! would love to make it tonight!
      just wondering if i can swap protein powder with other kinds of powder? say, cake flour?

      thanks! Your recipe always inspires me :)!

      Reply
      • Anthea says

        May 19, 2018 at 8:23 pm

        Thanks Lulu! Yes, I don't see why you can't replace protein powder with another powder! Let me know how you go xo

        Reply
    10. Kate - gluten free alchemist says

      May 14, 2018 at 6:54 am

      Oh my goodness..... these sound incredible.So beautiful too! x

      Reply

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