Made with protein packed almond flour and collagen (can be left out too), this high protein skillet brownie recipe is the perfect evening nightcap. The batter is quick to whip up all in one bowl and bakes in just 20 minutes! Keep it all to yourself or share with friends and family!
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protein skillet brownie highlights
- It's SO simple to make in one bowl. There's no mixing dry ingredients first and then wet ingredients - it all just gets mixed together.
- Collagen adds protein and has been shown to help your joints, hair, skin, and nails! But - you can easily leave this out if you like and the brownie will taste exactly the same!
- Super chocolatey fudgey flavor thanks to melted chocolate chips and coconut oil.
I don't know if you've noticed but I'm on a bit of a brownie kick. There's brownie protein fudge, brownie batter protein yogurt parfait, and this high protein brownie in a mug just to name a few of my tasty protein snacks.
I made a cookie skillet a while back that was out of this world good and a brownie in a mug. So, I thought why not combine these two to make a killer protein brownie skillet? The results were shall we say - next level delicious!!
recipe ingredients
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- The fudge: To get that really fudgy texture, you'll need chocolate chips, coconut oil, eggs, and coconut sugar. The key to fudgy brownies is there's more sugar and fat than there is flour. Butter can be used in place of coconut oil and brown sugar will work in place of coconut sugar.
- The dry stuff: Unflavored collagen peptides and almond flour add the protein to this skillet brownie.
- Vanilla & salt
variations
- More chocolate please! Add in extra chocolate chips for more chocolate goodness.
- Peanut butter brownie skillet: Swirl in peanut butter just before baking.
- Cream cheese brownie: Add dollops of cream cheese just before baking.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make protein brownies
Be sure to scroll to the recipe card for the full recipe!
- Melt the chocolate chips with the coconut oil.
- Stir in everything else.
- Bake in a 5" skillet (or similar) for 20ish minutes.
- Remove when it's just barely set in the center - not all the way baked! Let it rest for 10 minutes then enjoy!
quick recipe video
helpful tips
- Chocolate chunks: The chocolate chips don't need to be all the way melted. This adds bites of chocolate that are tucked in every bite.
- Don't overbake it! When baking with almond flour, you want it to be just set and it will continue to bake after you remove it from the oven.
common questions
A bread pan would be the most comparable dish to bake these brownies in. Here are the bake times for some other common pan sizes.
8" skillet: 15 minutes (will be thinner)
8x8 pan: Use foil to block off ⅓rd of the pan to make it smaller, then bake for 15 minutes.
Bread pan: 20 minutes
No, these are 2 very different ingredients so do not swap them.
Yes, you can totally leave it out and not even notice! That's the beauty of collagen is that it's completely unflavored.
how to store & meal prep it
fridge
Wrap the skillet in plastic wrap of foil so it's as airtight as possible. Store in the fridge for up to 4 days (if you haven't just eaten it all right away). Just FYI, it does get much harder when cold because of the coconut oil.
reheating
I like to reheat this in the oven at 300 degrees for 5-10 minutes. Otherwise, the microwave works great too.
Recipe
High Protein Skillet Brownie (without protein powder!)
Ingredients
- ½ c chocolate chips
- ½ c coconut oil (or butter)
- ¼ c collagen peptides (can omit)
- ½ c almond flour
- ½ c coconut sugar (or brown sugar)
- 2 eggs
- Pinch of salt
- ¼ teaspoon vanilla extract
Before you start!
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Instructions
- Preheat the oven to 350 degrees.Melt together the ½ c chocolate chips and ½ c coconut oil for 30 seconds in a large microwave safe bowl. You want some chocolate chunks still left but depending on the size of the chocolate chips or chunks, you might need to heat it for another 30 seconds.
- Add the ¼ c collagen peptides, ½ c almond flour, ½ c coconut sugar, 2 eggs, Pinch of salt, and ¼ teaspoon vanilla extract to the bowl until well mixed.
- Transfer to a greased 5" cast iron skillet or bread pan and bake for 20-25 minutes. You want the center to be just set but not fully cooked. When you remove it, let it rest for 5-10 minutes to cool and finish cooking but remain fudgy. See notes for cooking this in different size pans.Enjoy with ice cream or as is!
Video
Notes
helpful tips
- Chocolate chunks: The chocolate chips don't need to be all the way melted. This adds bites of chocolate that are tucked in every bite.
- Don't overbake it! When baking with almond flour, you want it to be just set and it will continue to bake after you remove it from the oven.
8" skillet: 15 minutes (will be thinner)
8x8 pan: Use foil to block off ⅓rd of the pan to make it smaller, then bake for 15 minutes.
Bread pan: 20 minutes In general, if the batter thickness is about 1.5" thick the bake time will remain at 20 minutes.
how to store & meal prep it
fridge
Wrap the skillet in plastic wrap of foil so it's as airtight as possible. Store in the fridge for up to 4 days (if you haven't just eaten it all right away). Just FYI, it does get much harder when cold because of the coconut oil.reheating
I like to reheat this in the oven at 300 degrees for 5-10 minutes. Otherwise, the microwave works great too.Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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