Protein Brownie Bites

I’ve been on a serious brownie kick lately –and I’m not just talking about the classic chocolate squares we all know and love (though my Tahini Brownies and Fudgy M&M Brownies are SO GOOD). I’ve also been finding ways to sneak that decadent brownie flavor into stuff you wouldn’t expect, like this Brownie Baked Oatmeal and now these Protein Brownie Bites!

I’m calling them “bites” because, well, they’re bite-sized, but if you want to call them “balls” or even “bombs,” by all means, go for it. Whatever you name them, one thing’s for sure –they hit the spot. They’ve got that deep chocolatey richness and soft, chewy texture, just like a chocolate fudge brownie. 

The exact protein content depends on the protein powder you use, but on average, a two-bite serving weighs in at 224 calories, 24 grams of carbs, 12 grams of fat, and a whopping 10 grams of protein –perfect for a quick snack to hold you over between meals, a pre or post-workout fuel-up, or even a little after-dinner sweet treat. Basically, you need these brownie bites in your life TODAY. 

Recipe highlights 

• Quick and easy. Just toss everything in a food processor, roll it into balls, and voila! Rich, fudgy, chocolatey brownie goodness in a no-bake, bite-sized ball!
• No oats or flour. Perfect for those avoiding gluten or looking for a grain-free, protein-packed dessert.
• Perfect for meal prep. Make a batch ahead of time to keep on hand for a grab-and-go sweet treat whenever you need it. 

Ingredients you’ll need

• Raw nuts. I used raw walnuts and raw almonds. However, any nut combo works. Feel free to mix and match pecans, cashews, hazelnuts, or macadamia nuts. 
• Chocolate protein powder. I find Earth Fed Muscle Chocolate Whey Protein adds just enough sweetness and chocolate flavor, but you can use your favorite chocolate-flavored whey or plant-based protein powder. 
• Cocoa powder. Dutch-process cocoa is best for deep, chocolatey flavor, but any high-quality unsweetened cocoa powder or even cacao powder works well. The latter adds extra antioxidants but has a slightly more bitter taste.
• Pitted Medjool dates. These naturally sweeten the bites while acting as a binder. If your dates feel dry, soak them in warm water for 5 minutes to soften them for easy blending.
• Almond butter. For the best results, use the creamy, no-stir kind (or homemade!). Cashew or peanut butter also works wonderfully in this recipe. 
• Milk. It adds just enough moisture to help blend the ingredients into a smooth, sticky dough. Any dairy or non-dairy milk works, such as almond, oat, cashew, coconut, or Fairlife milk, for an extra protein boost.
• Salt. A tiny pinch goes a long way, enhancing the chocolate flavor. 
• Mini chocolate chips. These are optional but highly recommended for extra bursts of chocolate in every bite. Use sugar-free or dark chocolate chips for a lower-sugar option.

How to make protein brownie bites

Step 1: Blend the base. In a food processor fitted with the S-shaped blade, process all of the ingredients (except the chocolate chips) until the mixture is well-combined and starts sticking together.

Step 2: Mix in the chocolate chips. If you’re adding mini chocolate chips, toss them in and pulse a couple of times to disperse them throughout the mixture while keeping them intact. 

Step 3: Form into balls. Scoop out about one tablespoon of the mixture at a time and roll it between your hands to form 16 balls.

Step 4: Chill for the best texture. While you can enjoy your brownie bites immediately, refrigerating them for at least 30 minutes helps them firm up and enhances the flavors.

Recipe tips and FAQs

• Taste the mixture before rolling. Protein powders vary in sweetness. If yours isn’t sweet enough, you may need to add an extra date or a slight drizzle of honey or maple syrup.
• If the mixture feels overly dry and crumbly, add a splash of milk or an extra date and process again until it holds. If it’s still too dry, a small drizzle of almond butter can also help.
• If your mixture feels wet and too sticky to roll, pop it in the fridge for 10-15 minutes to firm it up. You can also lightly dampen your hands with water to make rolling the mixture easier. 

Variations

One of the best things about these chocolate brownie protein bites is how easy they are to customize! Here are some delicious ways to jazz the balls up a bit:

• Sprinkle with a pinch of flaky sea salt for a salty-sweet contrast. 
• Roll in cocoa powder for an extra chocolatey touch,
• Roll in crushed nuts like almonds, pecans, walnuts, or pistachios for crunch.
• Roll in unsweetened shredded coconut for a slightly chewy, tropical twist.
• Drizzle them with dark or white chocolate before chilling for extra decadence.

Storing and freezing

Storing: Store extra protein balls in an airtight container lined with wax paper in the refrigerator for up to 2 weeks. 

Freezing: You can also freeze them for up to 3 months –just let them thaw at room temperature for a few minutes before eating.

More protein balls, bites, and bombs

• Birthday Cake Protein Bombs
• Chocolate Protein Date Balls
• Nutella Protein Balls
• Peanut Butter and Jelly Energy Bites
• Peanut Butter Protein Balls 

If you love this chocolate fudge brownie protein bites recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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