High-Protein Brownies: Fudgy, Easy and No Protein Powder Needed
Brownies that help your protein instead of ruining your day: quark and eggs do the work, the texture stays fudgy, and you need no protein powder.
Written by Velion Physique. I have done nutrition coaching since 2019, alongside working as a personal trainer with five trainer licences.
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- 250 g low-fat quark
- 2 eggs
- 60 g oat flour (blended oats)
- 40 g unsweetened cocoa
- 60–80 g sugar or sweetener to taste, 1 tsp baking powder, a pinch of salt
- A handful of dark chocolate chips
Mix everything smooth, pour into a small lined tin (about 20 × 20 cm) and bake at 175 °C for 20–25 minutes. The middle should still look slightly soft. Let cool completely – they firm up in the fridge. About 7 g protein per piece, around 55–60 g for the whole tray.
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3 variations
- Extra protein: replace 30 g of the oat flour with chocolate protein powder. About 10 g per piece.
- Black bean brownies: 1 can black beans (drained and rinsed), 2 eggs, 30 g cocoa, 50 g oats, sweetener, blended. About 6 g per piece and lots of fibre – nobody tastes the beans.
- Cheesecake swirl: before baking, swirl 100 g vanilla skyr through the top.
Tips
- Do not overbake – quark brownies turn dry and cake-like if the middle is fully set in the oven.
- Keep them in the fridge for up to 4 days.
- Fits a fat-loss phase best when you eat one piece, not the tray. More on that: calorie deficit.
More sweet ideas: high-protein desserts · baked oats · quark recipes. How much protein you need: free Protein Calculator.
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The High-Protein Cookbook
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Protein values are approximate and depend on brand and portion. With milk or egg allergy, lactose intolerance or medical conditions, check with a doctor or dietitian.
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