Vegan Protein Brownies
on Mar 31, 2021, Updated Oct 15, 2026
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These vegan protein brownies are an easy way to satisfy a chocolate craving with just 5 main ingredients. Made with ripe bananas, applesauce, cocoa powder, vegan protein powder and chocolate chips, they’re simple to prepare with no flour or added oil.
Unlike traditional brownies, these have a soft, fudgy texture that’s closer to a dense chocolate mousse than a classic chewy brownie. They’re not overly sweet, and the banana adds a subtle fruity flavour. Once chilled, they become firmer, richer and easier to slice.
If you’d like to try more recipes made with protein powder, these Vegan Coconut Protein Brownies and No-Bake Chocolate Protein Bars are both easy and delicious too.
What Readers Are Saying
I just made these and they are incredible. I love love dark chocolate so they are perfect for me. But I may have to add a little sweetener like maple or agave for the rest of the family. Easily my favourite vegan protein brownie recipe. Thank you so much.
Why You’ll Love These Vegan Protein Brownies
- Just 5 main ingredients: You only need bananas, applesauce, cocoa powder, vegan protein powder and chocolate chips.
- Easy to make: Mix everything in a bowl or use a food processor for a smoother batter.
- Rich chocolate flavour: Cocoa powder and chocolate chips give these brownies plenty of chocolate flavour.
- No flour or added oil: The banana and applesauce provide moisture without needing flour or oil.
- Vegan and nut-free: The base recipe is made without dairy, eggs or nuts, provided your protein powder and chocolate chips are suitable for your dietary needs.
- Under 100 calories per brownie: The recipe card estimates 87 calories per serving, based on eight brownies. Actual values will vary by ingredient brand.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Bananas: Use ripe or overripe bananas for the best sweetness and moisture. Mash them thoroughly to avoid large chunks in the brownies. The banana flavour is noticeable in the finished recipe.
- Applesauce: Unsweetened applesauce works well, but sweetened applesauce can also be used. It adds moisture and helps create the soft texture.
- Cocoa powder: Use unsweetened cocoa powder or cacao powder for a rich chocolate flavour.
- Vegan protein powder: A chocolate or vanilla pea protein powder is recommended. Protein powders vary in sweetness, absorbency and flavour, so results may differ between brands. Choose a powder you enjoy the taste of.
- Chocolate chips: Use dairy-free chocolate chips to keep the brownies vegan. An extra sprinkle on top adds more chocolate flavour and texture.
- Vanilla and salt: Both are optional, but vanilla enhances the flavour and a little salt balances the sweetness.
Variations
- Chocolate or vanilla protein powder: Both work, depending on your preferred flavour. Vanilla protein powder gives the brownies a milder chocolate flavour, while chocolate protein powder makes them richer.
- Add chopped nuts: Fold in a small handful of chopped walnuts or pecans for extra texture. Note that this changes the recipe from nut-free.
- Add extra chocolate chips: Sprinkle additional dairy-free chocolate chips over the batter before baking for a more chocolatey finish.
- Adjust the sweetness: The sweetness depends on how ripe your bananas are and which protein powder and chocolate chips you use. Choose sweeter chocolate chips or a sweeter protein powder if you prefer a sweeter brownie.
Can you use whey protein? Whey protein behaves differently from plant-based protein powders, so the texture may change. I recommend sticking with vegan protein powder for the most reliable results with this recipe.
How to Make Vegan Protein Brownies
Step 1: Prepare the pan. Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang on the sides, or lightly coat it with non-stick cooking spray.
Step 2: Mash the banana. Add the banana to a mixing bowl and mash with a fork until smooth. You can also use an immersion blender to remove larger lumps.
Step 3: Mix the batter. Add the applesauce, cocoa powder, protein powder, chocolate chips, and optional vanilla and salt. Stir until a thick batter forms. It may look dry and powdery at first, but continue mixing for 1–2 minutes until the ingredients come together.
Alternatively, blend the banana, applesauce, cocoa powder, protein powder, vanilla and salt in a food processor until smooth, then stir in the chocolate chips.
Step 4: Fill the pan. Transfer the batter to the prepared loaf pan and spread it evenly with a spatula. The batter will be thick. If desired, sprinkle a few extra chocolate chips over the top.
Step 5: Bake. Bake for 20 minutes. Let the brownies cool in the pan for 10–15 minutes before removing them.
Step 6: Cool and slice. Lift the brownies out using the parchment paper, if used, and cut into 8 pieces. For the best texture, let them cool completely and chill in the fridge before serving. They will firm up as they cool.
Recipe Tips
- Expect a different texture: These brownies are softer and more mousse-like than traditional flour-based brownies. Chilling them helps them become firmer and easier to slice.
- Banana flavour: The banana is noticeable in this recipe. Use very ripe bananas for the best sweetness and flavour.
- Sweetness varies: The finished brownies are not overly sweet. The sweetness depends on the ripeness of the bananas, the protein powder and the chocolate chips.
- For a chocolate topping: Once the brownies come out of the oven, gently spread the softened chocolate chips over the top for a thin chocolate layer.
- For the best texture: Allow the brownies to cool completely, then refrigerate before slicing.
Recipe FAQs
I recommend vegan protein powder for this recipe because that is what it was developed with. Whey protein behaves differently and may produce a different texture. Some readers have reported success using whey protein, but I haven’t tested it myself.
The recipe does not contain wheat flour, but check your protein powder and chocolate chips to confirm that they’re suitable for a gluten-free diet. If you need to avoid gluten strictly, choose products labelled gluten-free.
These brownies have a naturally soft, mousse-like texture because they contain no flour or added oil. Let them cool completely, then refrigerate them to help them firm up before slicing.
Yes. Mash the banana thoroughly with a fork, then mix the remaining ingredients in a bowl. The batter may take a minute or two of stirring to come together.
The sweetness depends on your bananas, protein powder and chocolate chips. Use very ripe bananas and a sweeter vegan protein powder, or choose sweeter dairy-free chocolate chips if you prefer a sweeter result.
How to Store
- Refrigerator: Let the brownies cool completely, then store them in an airtight container in the fridge for up to 5 days. Chilling also helps them firm up, making them easier to slice and serve.
- Freezer: For longer storage, freeze the brownies in an airtight, freezer-safe container. Separate the layers with parchment paper to prevent sticking. Thaw in the fridge before serving.
- These brownies are best served chilled because their texture is naturally soft and fudgy.
More Healthy Brownies
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Protein Brownies
Ingredients
- 2 medium ripe bananas, 240 g
- 1/4 cup unsweetened applesauce, 60 g
- 1/2 cup cocoa powder, 60 g
- 1 scoop chocolate or vanilla vegan protein powder, 30 g
- 3 tbsp dairy-free chocolate chips, 45 g, plus 2-3 tbsp for sprinkling on top, if desired
- 1/4 tsp sea salt, optional
- 1 tsp vanilla, optional
Instructions
- Preheat oven to 350 F. Prepare a standard-sized loaf pan with a light coating of non-stick cooking spray or line with a strip of parchment paper so it sticks out over the edges. This will make it easy to lift the brownies out once they're baked.
- To prepare the batter in a bowl, mash the banana in a smooth paste using a fork or immersion blender. Add the rest of the ingredients and mix into a thick batter. It will seem dry and powdery when you start mixing and may take 1-2 minutes of stirring until you have a wet batter. To use a food processor to prepare the batter, add everything but the chocolate chips and blend into a thick batter then stir in the chocolate chips.
- Spread the mixture into the prepared loaf pan. The batter will be quite thick so use a spatula to spread evenly until flat. Sprinkle evenly with an additional 2-3 tablespoon of chocolate chips. Optional but recommended!
- Bake the brownies for 20 minutes then let cool in the pan for 10-15 minutes.
- If you lined the pan with parchment, use the edges to lift the brownies out of the pan and onto a cutting board. Slice into 8 squares. If you didn't use parchment, slice the brownies in the pan and pop them out one by one using a knife or fork. The brownies will continue to firm once they cool and are best after they've chilled in the fridge.
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Notes
Nutrition
Originally published March 13, 2016.
Overall these were okay, needed some type of sweetener for me liking.