Fudgy Gluten-Free Vegan Protein Brownies

Why You’ll Love This Recipe

You’ll love these brownies because they’re everything a brownie should be—dense, fudgy, and full of rich chocolate flavor—while being completely vegan and gluten-free. The addition of protein powder not only boosts their nutritional value but also makes them extra satisfying. Plus, they’re easy to make with simple pantry ingredients, and no one will guess they’re secretly healthy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Gluten-free all-purpose flour
• Unsweetened cocoa powder
• Vegan chocolate protein powder
• Baking powder
• Salt
• Unsweetened almond milk (or any plant-based milk)
• Coconut sugar or brown sugar
• Maple syrup or agave nectar
• Coconut oil (melted) or vegan butter
• Vanilla extract
• Vegan chocolate chips or chopped dark chocolate

Directions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, cocoa powder, protein powder, baking powder, and salt.
3. In a separate bowl, mix almond milk, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and fudgy.
5. Fold in the vegan chocolate chips.
6. Spread the batter evenly in the prepared pan.
7. Bake for 20–25 minutes, or until the edges are set but the center is still slightly soft.
8. Let the brownies cool completely before slicing for the perfect fudgy texture.

Servings and timing

This recipe makes about 9–12 brownies, depending on size. Preparation takes around 10 minutes, and baking takes 25 minutes, with an additional 15 minutes for cooling.

Variations

• Add a handful of chopped walnuts or pecans for crunch.
• Use peanut butter or almond butter swirled on top for extra flavor and protein.
• Replace cocoa powder with cacao powder for a richer taste.
• Add a pinch of espresso powder to intensify the chocolate flavor.
• For a nut-free version, use oat milk and sunflower seed butter instead of nut-based options.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months. To enjoy warm, microwave a brownie for 10–15 seconds to bring back its fudgy texture.

FAQs

1. Can I use any protein powder?

Yes, but a plant-based chocolate protein powder works best for flavor and texture. Unflavored or vanilla protein powders can also be used, though the taste will vary slightly.

2. Can I make these brownies without oil?

Yes. Substitute the coconut oil with applesauce or mashed banana for an oil-free version, though the texture may be slightly softer.

3. What gluten-free flour works best?

A 1:1 gluten-free all-purpose flour blend is ideal, but almond flour or oat flour can work with slight texture differences.

4. Can I use regular sugar instead of coconut sugar?

Absolutely. You can substitute with brown sugar or cane sugar at a 1:1 ratio.

5. Are these brownies high in protein?

Yes, thanks to the addition of protein powder and other plant-based ingredients, they provide a protein boost perfect for post-workout snacking.

6. How can I make them extra fudgy?

Don’t overbake—remove them from the oven while the center is still slightly soft, as they’ll continue to set while cooling.

7. Can I add frosting or glaze?

Yes, you can top them with a simple vegan chocolate ganache made from melted dark chocolate and a splash of plant-based milk.

8. Are these brownies refined sugar-free?

If you use coconut sugar and maple syrup, they are naturally sweetened and refined sugar-free.

9. Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan, adding 5–10 extra minutes to the baking time.

10. Do these brownies taste like protein powder?

No—the rich chocolate and sweetness balance the flavor, making them taste like classic brownies rather than a protein snack.

Conclusion

These Fudgy Gluten-Free Vegan Protein Brownies combine the best of both worlds—indulgence and nourishment. With their dense, chocolatey texture and wholesome ingredients, they’re the perfect treat for satisfying a sweet tooth while staying on track with your health goals. Easy to make, store, and customize, these brownies are sure to become a go-to recipe for any chocolate lover seeking a better-for-you dessert.

Fudgy Gluten-Free Vegan Protein Brownies

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These Fudgy Gluten-Free Vegan Protein Brownies are rich, chocolatey, and packed with plant-based protein. With a soft, chewy center and a crackly top, they deliver indulgent brownie flavor without gluten, dairy, or eggs. Perfect for dessert, snacks, or post-workout fuel.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes (including cooling)
• Yield: 9–12 brownies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 3/4 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup vegan chocolate protein powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil or vegan butter
• 1 tsp vanilla extract
• 1/3 cup vegan chocolate chips or chopped dark chocolate

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, cocoa powder, protein powder, baking powder, and salt.
3. In another bowl, whisk almond milk, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour wet ingredients into the dry ingredients and stir until just combined to form a thick, fudgy batter.
5. Fold in the vegan chocolate chips.
6. Spread the batter evenly into the prepared pan.
7. Bake for 20–25 minutes, or until edges are set and the center is slightly soft.
8. Let cool completely before slicing for the best fudgy texture.

Notes

• Do not overbake; the brownies will continue to set as they cool.
• Use a plant-based chocolate protein powder for the best flavor.
• Substitute applesauce or mashed banana for an oil-free version.
• Add nuts, nut butter, or espresso powder for variations in flavor.
• Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Nutrition

• Serving Size: 1 brownie
• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg