With just 6 ingredients, you can make this protein brownie bark recipe to have throughout the week or for months down the road! It comes together in just a few minutes and then sets for 10 minutes making it a quick and simple treat or snack. Enjoy this brownie bark on its own or as a topping for yogurt bowls and more!
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protein brownie bark highlights
- Incredibly simple with minimal ingredients
- Can be made with or without protein powder
- So easy to snack on, just like brownie brittle from the store!
- Great as a topping too!
When brownie brittle hit the market, my family bought the large bags at Costco thinking they were healthy since they were so thin. They had to be, right? Ah, but the marketing that gets you.
Anyways, fast forward and I've learned a few things and developed a handful of my own snacks inspired by other store-bought so-called healthy treats. Some of them are brownie protein balls, edible protein brownie batter, and copycat birthday cake Heavenly Hunks.
This protein brownie bark was inspired by both brownie brittle and the viral cookie dough bark. What I came up with is a delicious and easy recipe that I know you'll love!
ingredients & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for the full chocolate brownie bark quantities.
- Almond flour: You might be able to use oat flour for a nut free version, but I haven't tried it.
- Chocolate protein powder: Use your favorite protein powder since the taste is pretty front and center. If you don't want to use protein powder, see the notes below.
- Coconut oil: Do not substitute this. It's used for both the brownie mixture and the topping.
- Maple syrup: This is pure maple syrup but feel free to use honey or agave.
- Chocolate chips: I like to use dairy free ones but you can use your favorite or chopped chocolate. You can also use a few extra ones to mix into the brownie batter portion.
- Water & flaky sea salt: You only need a little bit of water to bring the mixture together. And flaky sea salt is optional but SO good!
Variations
- Salted caramel brownies: Add caramel chips to the brownie mixture.
- Mint chip brownies: Add ⅛th teaspoon of peppermint extract to the chocolate coating. Hello thin mint brownie brittle!
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 this
Be sure to scroll to the recipe card for the full brownie bark recipe!
- Mix together the almond flour, coconut oil, protein powder, and water as needed to make the brownie batter.
- Spread onto a lined sheet tray to bout ¼" thick.
- Melt and mix together the chocolate chips and remaining coconut oil
- Pour this over the brownie batter and spread evenly.
- Freeze for 15 minutes and then break apart.
- Store in an airtight container or enjoy.
quick recipe video
helpful tips
- What's the right texture? You are trying to achieve a wet sand-like texture for the brownie batter so add water slowly until you reach this texture.
- Use parchment paper: Use it to line the tray and to press down the top of the mixture so it doesn't stick and it's nice and smooth.
ideas for using brownie bark
This protein bark is super versatile. Beyond just eating it, you can use it as a topping on:
- Yogurt bowls
- Chia seed pudding
- Overnight oats
- Ice cream
- on top of brownie batter overnight oats, brownie batter protein yogurt parfait, or chocolate chia seed pudding with coconut milk
how to store it
fridge
You can keep this brownie brittle in the fridge in an airtight container for up to a week. It will get a bit softer in the fridge and I recommend keeping it in the freezer.
frozen
Store this protein brownie bark in the freezer for up to 3 months. Make a double batch to enjoy for months on your favorite ice cream!
Recipe
protein brownie bark recipe (just 6 ingredients)
Ingredients
- ½ c almond flour
- ½ c chocolate protein powder (your favorite brand)
- ¼ c melted coconut oil (plus ½ teaspoon for the coating)
- 2 tablespoon maple syrup (or honey or agave)
- 2-3 tablespoon water (as needed)
- 1.5 tablespoon chocolate chips (vegan or sugar free as needed)
- Flaky sea salt (optional)
Before you start!
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Instructions
- Line a baking tray with parchment paper.Mix together the ¼ c melted coconut oil, ½ c chocolate protein powder, ½ c almond flour, and 2 tablespoon maple syrup and see what the texture is like. We want wet sand texture. If it needs a little moisture, add water slowly, 1 tablespoon at a time until you've reached the desired consistency.
- Spread this mixture out onto the prepared tray and use another piece of parchment paper to press it down into an even layer. It should be about ¼th of an inch thick.
- Make the chocolate coating by melting together the ½ teaspoon of coconut oil remaining and 1.5 tablespoon chocolate chips in 30 second increments. Spread this over the brownie batter mixture into a thin, even layer.Freeze this for 10 minutes and then break it apart. Store in an airtight container or enjoy right away.
Video
Notes
- What's the right texture? You are trying to achieve a wet sand-like texture for the brownie batter so add water slowly until you reach this texture.
- Use parchment paper: Use it to line the tray and to press down the top of the mixture so it doesn't stick and it's nice and smooth.
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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