Delicious High Protein Chocolate Brownies Recipe UK
Rated 5.0 stars by 1 users
Category
Protein
Servings
9
Prep Time
10 minutes
Cook Time
20 minutes
Calories
190
Looking for a tasty way to add more protein to your snacks? These high protein chocolate brownies fit the bill.
They come packed with rich, fudgy chocolate flavour and a boost from protein powder, making them ideal after a workout or as a better dessert choice.
This recipe uses Whitakers dark chocolate for that deep cocoa taste. It keeps things easy with basic ingredients like Greek yoghurt, eggs and cocoa powder.
The result? Soft, chewy brownies that satisfy cravings without too much sugar.
Ready in under 30 minutes. Plus, they store well and freeze for later.
Follow this simple recipe for protein brownies today.
Ingredients
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½ cup (120g) Greek yoghurt
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¼ cup (60ml) milk (dairy or plant-based)
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2 large eggs
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⅓ cup (80ml) maple syrup or honey
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1 tsp vanilla extract
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½ cup (60g) cocoa powder
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1 scoop (30g) chocolate protein powder
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½ cup (60g) plain flour
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½ tsp baking powder
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Pinch of salt
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½ cup (75g) Whitakers dark chocolate, chopped (or use Whitakers chocolate chips)
Directions
Preheat the oven:
Heat your oven to 175°C (350°F) and line a small square baking tin (approx. 20cm x 20cm / 8in x 8in) with parchment paper.
Mix the wet ingredients:
In a bowl, whisk together the Greek yoghurt, milk, eggs, maple syrup, and vanilla extract until smooth.
Combine the dry ingredients:
In a separate bowl, mix the cocoa powder, protein powder, flour, baking powder, and salt.
Bring the mixtures together:
Pour the wet ingredients into the dry ingredients and fold gently until combined.
Do not overmix, a few lumps are fine.
Add the chocolate:
Fold in the chopped Whitakers chocolate or chocolate chips.
Bake:
Spread the batter evenly into the prepared tin.
Bake for 18–22 minutes, depending on how fudgy you prefer them.
The centre should be just set but still soft.
Cool and cut:
Allow to cool in the tin for at least 15 minutes before slicing into 9 squares.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 9 delicious portions of high-protein brownies.
Calories per serving: Only 190 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Protein Chocolate Brownies.
For extra fudginess, remove the brownies while the centre is still slightly underdone.
You can increase the protein by adding an additional half scoop of chocolate protein powder, but you may need to add 1–2 tbsp extra milk.
For a richer flavour, swirl 1 tbsp melted Whitakers chocolate into the batter before baking.
These brownies freeze well — ideal for meal prep treats.
Nutritional Information for This Recipe
| Nutrient | Amount per brownie | % Daily Value* |
|---|---|---|
| Calories | 162 kcal | - |
| Total Fat | 6g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0g | - |
| Cholesterol | 49mg | 16% |
| Sodium | 85mg | 4% |
| Total Carbohydrate | 22g | 8% |
| Dietary Fibre | 4g | 14% |
| Total Sugars | 10g | - |
| Protein | 8g | - |
* Percent Daily Values are based on a 2,000 calorie diet.
How to Store Your Homemade Protein Brownies
Put them in an airtight container at room temperature. They last up to 2 days this way.
For longer freshness, place them in the fridge. They stay good for up to 5 days.
To freeze, wrap each brownie on its own in cling film or foil. Store in a freezer bag or container. They keep for up to 2 months.
When ready to eat, thaw at room temperature. Or, heat in the microwave on low for a few seconds to warm them up.
This method works well for meal prep or saving extras.
A Brief History of Chocolate Brownies
Chocolate brownies originated in the United States in the late 1800s.
The popular story credits their invention to 1893 at Chicago's Palmer House Hotel, where Bertha Palmer requested a portable dessert for the World's Columbian Exposition—resulting in a chocolate bar with walnuts and apricot glaze.
The first published recipe appeared in 1896 in Fannie Farmer's Boston Cooking-School Cook Book, as a non-chocolate blonde bar.
Chocolate versions became common by the early 1900s.
Some tales suggest accidental origins, like forgetting baking powder in cake batter.
Brownies spread worldwide in the 20th century, inspiring variations like nutty, frosted, or protein-enriched recipes.
