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–+ servings
close-up of 2 brownie protein bars stacked on white parchment paper

Brownie Protein Bars

Author Erin Dooner
Course Snack
Cuisine American
Servings 12
Prep Time 5 minutes
Fudgy no-bake brownie protein bars made with peanut butter, cocoa powder, vanilla protein powder, and maple syrup. Easy to make paleo and vegan.

Ingredients

  • 1 cup (256 grams) natural peanut butter just peanuts and salt - or another natural nut/seed butter
  • 1/4 cup (29 grams) Dutch-process cocoa powder
  • 21 to 42 grams vanilla protein powder this is about 3-6 tablespoons (and you might need an additional 1-2 teaspoons if the mixture isn't firm enough)
  • 2 1/2 to 5 tablespoons (51-102 grams) maple syrup

Topping:

  • 3 tablespoons chopped semi-sweet chocolate
  • 1/2 teaspoon coconut oil
  • about 2 tablespoons finely chopped peanuts

Instructions

  • For a more dessert-like flavor, use the higher range of protein powder and maple syrup. Otherwise, stick to the lower amounts for a snack-style bar. You can always taste the mixture and stir in the extra syrup after mixing if you prefer a sweeter finish, but be careful not to overmix as they'll become greasy.
  • Place all bar ingredients in a medium mixing bowl and stir with a wooden spoon until totally combined. If the mixture seems too dry, use your hands, and it will instantly come together more easily.
  • If it’s too wet, add a tiny bit of protein powder at a time until it’s firm enough to shape into a rectangle. It should be firm enough to hold its shape when stacked.
  • Place on a piece of parchment paper. I made a 4”x7” rectangle.
  • Melt the chocolate and coconut oil in a microwave-safe bowl at 50% power, stirring after every 30 seconds, until melted.
  • Drizzle the melted chocolate over the top of the rectangle and sprinkle the chopped peanuts over the top.
  • Cut into bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Because of the peanut butter base, they remain fairly firm at room temperature but may soften slightly in a warm kitchen. They can be frozen for up to 2 months. Just let them sit at room temperature for a few minutes to soften before serving. If you chose the higher amounts, place the bars in the fridge immediately and store them there until you're ready to serve. This is to keep the base firm and prevent oil from pooling at the bottom.

Notes

  • Vegan - ensure your protein powder and chocolate are plant-based.
  • Nut-free - use natural sunflower seed butter and a nut-free protein powder. This is the closest paleo-friendly swap for peanut butter.
  • Paleo - use almond, cashew or sunflower seed butter. Ensure your protein powder and chocolate are paleo-compliant.
  • Nutritional information calculated based on a yield of 12 bars. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. I calculated the values using the lower amount of protein powder and maple syrup.

Nutrition

Calories: 173.7kcalCarbohydrates: 11gProtein: 6.5gFat: 13gSaturated Fat: 3.4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 6.1gTrans Fat: 0.003gCholesterol: 3.8mgSodium: 9.3mgPotassium: 185mgFiber: 2gSugar: 6.3gVitamin A: 1.9IUCalcium: 28.7mgIron: 0.9mgNet Carbs: 9
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