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Three dark chocolate protein brownies stacked slightly offset on top of each other, featuring a dense, moist texture and a crinkled matte top.

Protein Brownies: Fudgy Dark Chocolate Squares with Sea Salt

These dense, fudgy Protein Brownies feature a crinkled matte top, a rich dark chocolate drizzle, and coarse sea salt. An SEO-optimized, highly satisfying high-protein dessert perfect for enthusiastic home cooks seeking a bakery-style treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated monk fruit sweetener or standard sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened dark cocoa powder sifted
  • 1/2 cup chocolate whey protein powder sifted
  • 1/4 cup all-purpose flour
  • 1/4 tsp fine sea salt
  • 2 tbsp dark chocolate chips melted for drizzle
  • 1 tsp coarse white sea salt flakes for sprinkling

Equipment

  • 1 8x8-inch metal baking pan Light-colored metal preferred for even baking.
  • 1 Fine-mesh Sieve Essential for removing lumps from the whey protein.

Method
 

Step-by-Step Baking Process
  1. Preheat the oven to 325°F (165°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang. Lightly mist with cooking spray.
  2. In a large bowl, vigorously whisk the melted butter and monk fruit sweetener for 60 seconds. Add the room temperature eggs and vanilla extract. Whisk aggressively for 2-3 minutes until the mixture transforms into a pale, thick, and highly glossy emulsion.
  3. Place a fine-mesh sieve over the wet mixture. Sift in the dark cocoa powder, chocolate whey protein, flour, and fine sea salt. Use a rubber spatula to gently fold the dry ingredients into the wet until just combined. Do not overmix.
  4. Pour the dense batter into the prepared pan and smooth the top. Bake for 18-22 minutes. The top should appear matte and crinkled, while a toothpick inserted into the center should come out with thick, moist crumbs.
  5. Let cool completely in the pan for at least 1 hour. Lift out using the parchment overhang and cut into squares. Melt the dark chocolate chips, zigzag the chocolate over the cut squares, and immediately sprinkle with coarse white sea salt flakes.

Notes

Tip 1: Always sift your whey protein to prevent chalky lumps.
Tip 2: Undercooking slightly by 1-2 minutes guarantees a fudgier center as the brownies will set while cooling.