Stack of 3 chocolate brownies on a small white plate.

Vegan Flourless Protein Brownies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

These easy vegan protein brownies are under 100 calories and made with just 5 simple ingredients for a healthy dessert you can enjoy any time.



  • 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 23 tbsp for sprinkling on top, if desired)
  • 1/4 tsp sea salt, optional
  • 1 tsp vanilla, optional


  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the mixture into the prepared loaf pan. The batter will be quite thick so use a spatula to spread evenly until flat.
  6. Sprinkle evenly with an additional 2-3 tablespoon of chocolate chips. Optional but recommended!
  7. Bake the brownies for 20 minutes then let cool in the pan for 10-15 minutes.
  8. 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.
  9. Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
  10. The brownies will continue to firm once they cool and are best after they’ve chilled in the fridge.


Recommend storing in the fridge. Let cool completely then store up to 1 week in a sealed container.

I haven’t tried this recipe with whey protein so I can’t guarantee how they’ll turn out if you use it. Some readers have used it with success and you can find their feedback in the comment section below.

These are not like traditional brownies. We can only ask so much from 5 ingredients with no flour, added sugar, oil or fat. The brownies have almost a mousse-like texture but once they chill in the rich they’re wonderfully rich, dense and decadent. 

These have somewhat of a banana flavour to them so if you don’t like banana, you may not like them. It’s not super overpowering but it is noticeable.


  • Serving Size: 1
  • Calories: 87
  • Fat: 3 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 5 g

Keywords: protein brownies, vegan protein brownies