These rich and fudgy no-bake protein brownies are the ultimate feel-good treat, packing 12 grams of protein per brownie. Topped with a smooth dark chocolate ganache, they’re indulgent yet made with wholesome ingredients — vegan and gluten-free!

I have a special place in my heart for no-bake desserts—they were some of the first recipes I experimented with when I started making healthier treats. The best part (besides how delicious they are)? They couldn’t be easier to make! Just mix the ingredients and chill in the fridge—no oven required.

I love keeping a batch of homemade protein bars on hand, and who doesn’t love brownies? That got me thinking: why not make a cross between the two? Using a similar set of ingredients as my protein bar recipe, I set out to create a more decadent twist that felt totally worthy of dessert status. After a few test batches, I landed on these irresistible protein brownies — a perfect mash-up of chewy, protein-packed goodness and fudgy brownie bliss! They somehow taste like brownie batter, but in a thick, satisfying protein brownie form. And that silky ganache on top? It just takes them over the edge.

Unlike traditional brownies, these are made without flour, eggs, dairy, or refined sugar. You might be wondering — what are these brownies made of, then? Not air, I promise. They’re packed with wholesome ingredients like sunflower seed butter (or your favorite nut butter), pure maple syrup, and plant-based protein powder — a treat that leaves you feeling good afterward. Who knew indulging in brownies could come with health benefits?

I’d definitely call these brownies a dessert — they’re rich, chocolatey, and totally decadent. But they also make a great midday snack. One is enough to satisfy your chocolate craving, though I won’t judge if you sneak 2, 3, or 4… I may have done the same. For taste testing and quality assurance purposes, obviously. 😉

If you enjoy this recipe, check out my single serve protein brownie batter next! And if healthier no-bake dessert bars are your thing, you’ll also love my no-bake cookie dough bars.

Why Add Protein to Brownies?

One thing about protein is, when you pair it with your sweet treats, it helps prevent blood sugar spikes. This is because protein slows the digestion of carbohydrates, or in other words, it takes longer for your body to break everything down. This means glucose (sugar) enters your bloodstream more gradually, helping avoid the spike and crash you may feel after eating sweets or highly refined, carb-heavy foods. There’s absolutely nothing wrong with enjoying those things in moderation, but if you’re looking for a more balanced option that still satisfies your cravings, this protein brownie recipe is a must-try. It’s an easy way to hit your protein goals and tastes amazing!

Ingredients & Substitutions

• Sunflower seed butter: The base of this recipe is SunButter, which gives the brownies a rich texture and mild, nutty flavor while binding them together. You can also use almond or cashew butter, or peanut butter — just keep in mind that peanut butter will give the brownies a more pronounced peanut flavor (a very good thing, if you ask me!).
• Vegan chocolate protein powder: Adds a delicious protein boost and acts as the “dry ingredient” instead of flour. It also enhances the chocolate flavor and adds a touch of sweetness. Ora Organic and Macro Mike make really tasty chocolate protein powders. Vanilla protein works too — just add a bit more cocoa powder. I’ve only tested with plant-based protein, but whey protein should work; it may require an extra tablespoon or two to achieve a thick, workable consistency.
• Cocoa powder: Adds a rich chocolate flavor — make sure it’s unsweetened to avoid added sugar. Cacao powder works well too.
• Non-dairy milk: A small amount helps loosen the mixture, giving the brownies a moist texture and preventing them from becoming too dense. Any non-dairy milk, like almond, oat, soy, or coconut milk, will work.
• Maple syrup: Naturally sweetens the brownies and adds stickiness to help hold them together. Agave nectar or other liquid sweeteners can also be used.
• Vanilla extract: Rounds out the chocolate flavor and elevates the overall taste.
• Salt: Enhances flavors and balances sweetness.
• Dark chocolate chips: For the chocolate ganache topping. I use Guittard dairy-free chocolate chips, and Lily’s stevia-sweetened chocolate chips are great as a sugar-free option. The higher the cocoa percentage of your chocolate, the less sweet the ganache will be. I prefer 60–70% for a richer, more intense flavor that isn’t overpoweringly sweet.
• Coconut cream: Makes the ganache silky and luscious without heavy cream. Use canned coconut cream if possible (it’s in the baking or international aisle), or use canned coconut milk. If using coconut milk, chill it in the fridge for at least 12 hours and use only the firm cream that rises to the top. These do add a very subtle coconut flavor to the brownies; if you prefer, you can use dairy-free heavy cream like Country Crock or Silk.
• Flaky sea salt: Just a sprinkle for the finishing touch. Optional, but highly recommended if you enjoy a sweet-and-salty combo!

Find the full ingredient list with measurements in the recipe card below.

How to Make No-Bake Protein Brownies

Forget the boxed brownie mix! Prep these brownies in just 15 minutes with these simple steps:

Step 1: In a bowl, mix the sunflower seed butter, protein powder, cocoa powder, non-dairy milk, maple syrup, vanilla, and salt until well combined. The mixture should be thick; if it’s too stiff, add a splash more milk.

Step 2: Press the brownie mixture firmly into a parchment-lined loaf pan.

Step 3: Place the chocolate chips in a small bowl and microwave in 30-second intervals, stirring in between, until melted. Stir in the coconut cream until smooth and silky.

Step 4: Pour the ganache over the brownie layer and spread evenly. Cover and chill in the fridge for about 2 hours.

Step 5: Remove from the pan and optionally sprinkle with flaky sea salt. Slice into squares and enjoy!

Serving Suggestions

These protein brownies are the perfect way to satisfy your sweet cravings after lunch or dinner — or as a sweet end to your day. They’re amazing on their own, but even more heavenly with these pairings:

• Glass of milk: Serve the brownies alongside cold non-dairy milk to cut through the richness and make each bite even more satisfying. For extra protein, try soy milk!
• Fresh berries: Strawberries or raspberries add a refreshing pop of flavor for a nice contrast to the rich chocolate.
• Ice cream: Top with a scoop of vegan vanilla ice cream for an extra decadent treat.

How to Store These No-Bake Brownies

Store these brownies in an airtight container in the fridge for up to one week — though I doubt they’ll last that long. 😉 For longer storage, freeze them for up to 3 months. When ready to enjoy, thaw in the fridge before serving.

Frequently Asked Questions

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