Soft, moist chocolate chip blondies that contains protein powder that you can barely taste! This quick and easy protein chocolate chip blondie is ready in 30 minutes. A delicious baked good for a snack or dessert time. [Dairy-free adaptable]
Jump to:
This protein blondie recipe is super easy to make with simple pantry ingredients! It's a tasty dessert to sneak in some protein.
I love making this because the ingredients are minimal and it comes together with little time and effort. It's also great snack for post-workout, days at the office or for on-the-go or commuting.
The key to ensuring this protein blondie doesn't taste chalky is to use a protein powder that doesn't contain artificial fillers, sweeteners and is whey based if possible.
Protein powders with pea protein isolate are usually more chalky tasting, in my opinion.
I created this recipe as I was looking for a way to sneak in protein in my daily snack. Since I love blondies, I thought this was a perfect way and that's how this recipe was developed!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Mini Chocolate Chips: miniature chocolate chips work best for this recipe because the regular sized ones are too large for this size of blondie. If you're dairy-free, substitute with mini vegan chocolate chips.
Wet Ingredients
- Coconut oil: or substitute with melted butter or vegan butter if you're dairy-free.
- Large eggs: at room temperature ideally.
- Vanilla Extract
- Milk: or substitute with plain oat milk, almond milk or soy milk if you're dairy-free. Avoid using whole fat coconut milk or light coconut milk because it's too strong in flavor.
Dry Ingredients
- All-purpose flour: a general use white wheat flour.
- Chocolate Protein Powder / Coffee Protein Powder: use one that you enjoy in a smoothie that doesn't contain artificial fillers, sweeteners or pea isolate protein (if possible), which can cause it to taste chalky.
- Baking Powder
- Cane sugar: or substitute with coconut sugar or brown sugar.
- Salt
Expert Tips
- Use a protein powder that you would enjoy in a smooth and isn't chalky tasting. Protein powders that aren't chalky tasting will contain less artificial fillers, sweeteners and are usually whey based.
- Avoid using protein powders with pea protein isolate (if you're not vegan or vegetarian) because they usually taste more chalky.
- Bring the eggs to room temperature if they're chilled. You can easily do this by soaking them in warm water until the egg shell is not cold to touch.
- Make sure to separate wet from dry ingredients first before mixing altogether for an even distribution of ingredients.
- Use the mini chocolate chips as the regular sized ones are too big for this size of a blondie.
- Slice the blondie into squares after it's cooled down or the blondie will break apart easily.
Instructions
Below are step-by-step instructions on how to make protein chocolate chip blondies:
- Preheat the oven to 300 degrees F. Grease a 9-inch square pan with coconut oil or line it with parchment paper.
- In a large bowl, combine the wet ingredients.
- In a separate large bowl, whisk together the dry ingredients, except for the chocolate chips.
- Gradually whisk the dry ingredients into the wet ingredients just until combined. Do not over mix.
- Then mix in the chocolate chips.
- Pour the blondie batter into the square pan and spread with a spatula so it's evenly flat.
- Bake for 12-15 minutes in the middle rack until a wooden toothpick inserted in the middle comes out clean.
- Allow the blondie to cool down completely before slicing into 9 squares to serve.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator or at room temperature. To reheat from cold, microwave each piece for 30-60 seconds or until warm.
- Freezer-friendly? Protein chocolate chip blondies can be frozen for up to 2 months in a freezer-safe bag or container after allowing them to cool down. To enjoy, let them thaw out and enjoy cold or reheat them in the microwave.
Pairing Suggestions
Protein chocolate chip blondies serve well with:
- coffee, tea or milk
- desserts like brownies, cakes, cookies, pastries, ice cream or frozen yogurt
- fresh fruits like berries, bananas, apples or pears
- whipped cream or coconut cream
FAQ
Protein chocolate chip blondies can be made up to 4 days in advance and stored in an airtight container at room temperature or in the fridge. To reheat from cold, microwave each piece for 30-60 seconds until warm.
📖 Recipe
Quick & Easy Protein Chocolate Chip Blondie
Ingredients
- 3 ½ tablespoon mini chocolate chips or sub with vegan mini chocolate chips for a dairy-free version
Wet Ingredients
- 2 ½ tablespoon coconut oil melted (or sub with a neutral tasting oil)
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 4 tablespoon milk or sub with plain oat/soy/almond milk for a dairy-free version
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cane sugar or coconut sugar/brown sugar
- 2 tablespoon protein powder chocolate or coffee flavored
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 300 degrees F. Grease a 9-inch square pan with coconut oil or line it with parchment paper.
- In a large bowl, combine the wet ingredients.
- In a separate large bowl, whisk together the dry ingredients, except for the chocolate chips.
- Gradually whisk the dry ingredients into the wet ingredients just until combined. Do not over mix.
- Then mix in the chocolate chips.
- Pour the blondie batter into the square pan and spread with a spatula so it's evenly flat.
- Bake for 12-15 minutes in the middle rack until a wooden toothpick inserted in the middle comes out clean.
- Allow the blondie to cool down completely before slicing into 9 squares to serve.
Kristen
Soft and delicious! Just what I am looking for in a blondie.