Protein Blondies with Chocolate Chips

Name: Chocolate Chip Protein Blondies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp ground flaxseed meal (18g); ⅓ cup almond milk or water (90g); ½ cup salted vegan butter (110g - melted and cooled); 1 cup Swerve sugar-free light brown sugar substitute (200g - or use regular- see notes*); 1 ¼ cup all purpose flour (150g - spooned into the cup and leveled off); ½ cup Vanilla Protein Powder (60g - get $15 off with this link); ¾ tsp baking powder (4g); ½ tsp salt (3g); ½ cup vegan dark chocolate chocolate chips (optional, 60g - or a sugar free option like Lily's); 1-2 tbsp almond milk (optional- if dough looks very thick or dry)

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These chocolate chip Protein Blondies have chewy edges and a gooey, melted, chocolatey center. They’re vegan, dairy free and taste like a classic blondie but they have extra protein added in to keep you fuller longer!

vegan chocolate chip protein blondies. — chocolate chip protein blondies

Why You’ll Love These Protein Blondies

These Vegan Protein Blondies are not just a treat, they’re a celebration of all things sweet and satisfying. Often called blonde brownies, they taste like a chocolate chip cookie with a brownie texture. They’re made with some extra protein without sacrificing flavor or texture. Here’s why we love this recipe and you will too:

Protein-Packed: Thanks to Vanilla Protein Powder, these aren’t your average blondies. They’re high protein blondies, making them a snack or dessert that keeps you satiated.

Chewy and Gooey: These protein blonde brownies boast irresistible chewy edges with a gooey, melted, chocolatey center for a combination of the best textures.

Simple to Make: With only 9 ingredients and a total time of under an hour, these blondies are as straightforward as they are scrumptious.

Customizable: Want to switch it up? Feel free to add your favorite vegan-friendly add-ins like nuts or dried fruit! Or use a sugar free alternative instead of regular light brown sugar.

Ingredients

Whipping up these protein powder blondies requires only a handful of ingredients (9 to be exact), many of which you likely already have on hand. Here’s what you’ll need:

Ground flaxseed meal: This will serve as our vegan “egg” to bind the ingredients together.

Almond milk or water: This is used to help thicken the ground flaxseed meal.

Vegan butter: Our source of fat for a tender crumb. Make sure it’s melted and cooled before using (we don’t want to melt the sugar).

Light brown sugar: This gives our blondies their signature caramel flavor and sweetness plus it helps with that gooey center.

All-purpose flour: This provides the structure for our blondies. For best results, use a digital scale or the spoon and level method to measure it out.

Vanilla Protein Powder: This vegan protein powder is our secret weapon! I originally tested this recipe with No Cow’s Vanilla Protein Powder but they’ve since discontinued it. Lately I’ve been using this one by Ritual. It is so delicious and creamy! You can get $15 off your order with this link (affiliate). Because the protein powder is vanilla flavored, no vanilla extract is needed in this recipe!

Baking powder and salt: Our leavening agent and flavor enhancer, respectively.

Vegan dark chocolate chips or chocolate chunks: These are folded into the batter for those deliciously chocolatey pockets in every bite.

Additional almond milk: Optional, but handy if the dough looks a bit thick. Flour absorbs moisture differently depending on temperature, weather, and/or your kitchen’s elevation.

the sliced vegan protein blondies on crumpled wax paper with a vintage silver knife. — the sliced vegan protein blondies

Substitutions

Dietary restrictions, allergies, or a lack of certain ingredients shouldn’t stop you from enjoying these dairy free protein blondies. Here are some simple substitutions:

Almond milk: Any plant-based milk like soy, oat, or rice milk can be used in place of almond milk.

Vegan butter: Melted coconut oil can be used as a substitute for vegan butter, but it may slightly alter the flavor or texture. Make sure it’s cool (so it doesn’t melted the sugar) and be sure to add ¼ tsp extra salt if using coconut oil.

Light brown sugar: Looking to cut down on sugar? A granulated sugar-free alternative like Swerve brand can be used in place of light brown sugar. This recipe has been tested with Swerve’s Granulated Brown Sugar in addition to regular light brown sugar- the end result with Swerve’s sugar was absolutely delicious, with a slightly cakier overall texture.

All-purpose flour: While I haven’t tested this exact substitution, if you’re gluten-free, you can use a 1:1 gluten-free baking flour or a very finely ground oat flour. The texture will be different, and the blondies may have a looser crumb.

Vanilla Protein Powder: You can use any vegan-friendly protein powder, but it may change the flavor and sweetness. Choose one you enjoy the taste of! Not a fan of protein powder? You can sub the powder with a 1:1 ratio with more all-purpose flour to make good ol’ fashioned vegan blondies. Be sure to add 2 tsp of vanilla extract if substituting the vanilla vegan protein powder for an unflavored version or flour.

Vegan dark chocolate chips: Feel free to use vegan milk chocolate chips or white chocolate chips for a different flavor.

Step-By-Step Instructions

Follow these simple steps to make these protein blondies:

STEP 1: Start by preheating your oven to 350°F (175°C). Then, grease and line your baking pan with parchment paper. Be sure to leave some overhang for easy removal later.

STEP 2: In your small bowl, mix together the ground flaxseed meal and almond milk (or water). Give it a stir, then set it aside to thicken for about 5-10 minutes. This concoction will serve as your flax eggs.

melted vegan butter and light brown sugar in a glass mixing bowl. — melted vegan butter and sugar

the whisked wet ingredients for the blondies in a glass bowl. — melted vegan butter and sugar

Make the Blondie Batter

STEP 3: While your flax eggs set up, take your large bowl and whisk together your melted (and cooled) vegan butter and light brown sugar. This mixture should be well combined before you move on to the next step.

STEP 4: Now that the flax eggs have thickened, stir it into the butter and sugar mixture.

STEP 5: Time to add your dry ingredients. This includes your all-purpose flour, No Cow’s Vanilla Protein Powder, baking powder, and salt. Give them a quick sift with a fork, then mix them into the wet ingredients.

STEP 6: Once your batter is well combined, fold in the chocolate chips or chunks.

the flour on the wet ingredients in a glass bowl. — the dry ingredients

the mixed protein blondie batter with chocolate chips. — the dry ingredients

Baking the Protein Blondies

STEP 7: Pour the batter into your prepared baking pan, spreading it evenly with a spatula. If you’re feeling a little extra, sprinkle additional chocolate chips on top for an added touch of indulgence.

the blondie batter in a parchment lined square baking pan. — the batter in the prepped pan

the baked protein blondies in the pan. — the batter in the prepped pan

STEP 8: Bake your blondies for 28-35 minutes. To ensure they’re done, insert a toothpick into the center. If it comes out with a few moist crumbs, they’re ready!

📌 Remember: the blondies will continue to cook as they cool, so don’t over-bake them.

STEP 9: Allow your blondies to cool completely in the pan on a wire rack. Once they’ve cooled, use the parchment paper overhang to lift the blondies out of the pan. Then, cut your blondies into 16 equal squares, and voilà – the most delicious vegan protein blondies are ready to be devoured!

a stack of three vegan protein blondies with coconut whipped cream on top with melted dark chocolate drizzled. — vegan protein blondies with coconut whipped cream

Storage

Any leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 4 days. Reheat the blondies in the microwave for 15-20 seconds to re-melt the chocolate and make them gooey again.

⭐️ TIP: To keep them extra fresh, wait to slice the bars until you’re ready to serve them. This ensures they stay moist and tender inside.

You can also freeze these blondie bars- wrap them tightly in plastic wrap and store in the freezer for up to 2 months.

helpful Tips

Follow these tips for the best vegan protein blondies!

Baking Time: The baking time will influence the texture of your blondies. If you prefer a gooier, fudgier texture, bake them for a shorter time.

Don’t Overbake: Keep a close eye on your blondies during the baking process. The edges should be golden brown and should pull away slightly from the edges of the pan. Remember, they will continue to cook as they cool.

Sugar Substitute: If you want to experiment with a sugar-free alternative, you can substitute the regular light brown sugar with a sugar-free alternative using a 1:1 ratio. Note that this will result in a slightly cakier and less fudgy texture.

the sliced protein blondies. — the sliced protein blondies

FAQ

Can I use a sugar-free alternative to make protein blondies?

Absolutely! If you prefer, you can substitute the regular light brown sugar with a sugar-free granulated brown sugar (like Swerve brand) using a 1:1 ratio. Note that using a sugar-free brown sugar substitute will result in a slightly cakier and less fudgy texture in comparison to using regular light brown sugar.

Can I add nuts or dried fruit to these blondies?

Definitely! Adding nuts or dried fruit can add an extra layer of texture and flavor to these blondies. Just be sure to fold them in with the chocolate chips to ensure they’re evenly distributed.

Can I make protein blondies with maple syrup?

I don’t recommend swapping the brown sugar for maple syrup in this recipe.