Triple Chocolate & Fudge Protein Brownies
These brownies are for the true chocolate lovers who want that deep, dense, fudgy ‘heavy lava’ texture. By using your favourite chocolate protein powder and light brown sugar, you get a high-protein treat that actually feels like a bakery-style indulgence. No weird aftertaste or additives, just pure, gooey goodness.
Base recipe: 1 batch (makes 9–12 servings) • Tray: 8x8 in (20x20 cm)
Written for an 8x8 in tray (20x20 cm). If you scale up, use a bigger tray or multiple trays so the brownies bake evenly.
Imperial uses a UK cup assumption: 1 cup = 250 ml.
Ingredients
Note: Water is a range — use enough to get a thick but spreadable batter.
Instructions
Preheat your oven to 180°C (356°F)
Line your baking pan with baking paper so the brownies are easy to remove later. An 8x8-inch square pan is recommended for the best results.
In a large bowl, mix together the flour, light brown sugar, and chocolate protein powder. Use your spoon to break up any lumps of sugar until the mixture is even.
Add two whole eggs, the melted coconut oil and vanilla essence to the bowl and stir them into the dry ingredients. The mixture will be very thick at this stage, but should still be spreadable.
If it is too thick, slowly pour in the warm water while you continue to stir. You are looking for the batter to become a glossy and heavy lava that ribbons off your spoon. Stop adding water once you reach that consistency.
Fold in the dark chocolate chips, milk chocolate chips, white chocolate chips, and fudge pieces.
Spread the batter into your prepared pan and smooth out the top. If you have any spare chocolate chips or fudge pieces, sprinkle them over the top now.
Bake for 20 to 25 minutes. The brownies should be set on top but still feel soft in the middle so they stay fudgy.
Use the baking paper to lift the brownies out of the pan. Let them cool completely before you cut them into squares.