High Protein Peanut Butter Fudge Brownie Pie

High Protein Peanut Butter Fudge Brownie Pie

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If you’ve never had a fudge brownie pie, you’re in for a real treat. Not only does this version have the fudge brownie center on top of a toasty graham cracker crust, it’s also loaded with 26 grams of protein. 

And thanks to the mini ready crust, you can cook AND eat your fudge brownie pie in about 15 minutes. 

This peanut butter fudge brownie pie would be the perfect protein dessert to top off your night. And it's too easy not try!

two images of fudge brownie pie with title text on a center banner

How to Make This Fudge Brownie Pie

Let’s quickly run through the components of this personal pie and touch on potential modifications, tips, and all that jazz. 

The Crust

It doesn’t get any easier than this. The recipe calls for a ready made graham cracker crust from Keebler. I find these at Walmart, Target, and sometimes Kroger. 

If you have trouble finding them or wanted to make your own crust, here are a few of my recipes that could work: 

chocolate avocado tart on a white plate with a bite taken out of it

You could also go crustless and throw the fudge brownie batter in a ramekin for a few minutes at the same oven temperature. And if you’re really hungry, eat is straight out of the bowl. It doesn’t need to be baked! 

The Protein Fudge Brownie Filling

Here are the dry ingredients you’ll need with a quick note on potential swaps:

  • vanilla protein powder
  • unsweetened cocoa powder (or omit and use chocolate protein powder – I just buy vanilla since I can make it chocolate but can’t go the other way)

And the wet ingredients: 

  • creamy peanut butter
  • unsweetened apple sauce (canned pumpkin, mashed banana, light butter, or more peanut butter would be worthy alternatives) 

The brownie batter should be thick but not too thick to spread. I highly recommend weighing ingredients using a food scale for accuracy. If your batter is too thick, you can add a bit more apple sauce.

Air Fryer vs Oven

While the recipe calls for baking in an oven, you could certainly use an air fryer for the same time/temp. Every air fryer is a bit different, though. So keep an eye on your crust in the first step to avoid burning it. 

With either method, there aren’t really any food safety concerns in the brownie mix so you can slightly undercook the brownie for an extra gooey center. 

Final Fudge Brownie Pie Recipe Notes

With any protein dessert, I always like to mention that every protein powder is different, unfortunately. If you’re using a different protein than the recipe calls for, you may have to tinker with the recipe to get it just right. 

In the case of this fudge brownie protein pie, too dry means you probably need more peanut butter or apple sauce. On the other hand, if your batter is too runny, you may need more protein powder or less apple sauce. PEScience is a whey and casein blend, which means it’s a bit more dense and absorbent than whey on its own. 

Okay, that’s it! If you make this fudge brownie pie, take a pic and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.

 

a bite of pie hovering above the rest of the mini pie
4.64 from 25 votes
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High Protein Peanut Butter Fudge Brownie Pie

A single serving protein pie in a ready made graham cracker crust.

Course Dessert
Cuisine American
Keyword pie
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 pie
Calories 305 kcal
Author Mason Woodruff

Ingredients

  • 1 mini Keebler Ready Crust 4 oz graham cracker crust
  • 3/4 scoop (23g) PEScience Protein Powder vanilla
  • 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
  • 1 Tbsp (16g) Creamy Peanut Butter
  • 2 Tbsp (30g) Unsweetened Apple Sauce

Instructions

  1.  Preheat an oven to 350F and bake the pie crust for about 5 minutes until it begins to turn golden brown.

  2. While the crust bakes, mix the remaining ingredients together to form a batter.

  3. Remove the crust from the oven, add the batter, and bake for another 4-6 minutes. You want it to be gooey, so don’t over bake.

Recipe Notes

  • One pie has 7 Smart Points.
Nutrition Facts
High Protein Peanut Butter Fudge Brownie Pie
Amount Per Serving (1 pie)
Calories 305 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 25g8%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.

More Protein Brownie Recipes You Might Like

My one-minute, 100-calorie protein brownie is one of the most popular recipes on the blog. And with a title like that, you can see why. 

one minute protein mug brownie recipe

And if you’re looking for a larger dessert for an even or feeding a small army, my chocolate caramel protein brownies are a hit. They’re poke brownies with fat free whipped topping and toffee pieces on top. Yasss. 

chocolate caramel protein brownies recipe



12 thoughts on “High Protein Peanut Butter Fudge Brownie Pie”

  • 5 stars
    Seriously this cake is AMAZING. It is gooey and Rich and just what I need for my sweet tooth craving. Best part is it’s so low in calories it saves me room to add a scoop of ice cream on top, I love using Ben and Jerry’s lighter icecream 🤤🤤

  • 5 stars
    I make some version of this recipe (minus the crust) at least once per week. I usually use pumpkin puree, a little bit of honey or almond extract, and whatever protein powder and PB I have at the time. SUCH a versatile recipe.

  • 5 stars
    I absolutely loved these. I definitely recommend buying the Premade crusts as I tried to make my own and put them in muffin tins and the fudge brownie part stayed together but the crust fell apart. Live and learn. They were still delicious even without the crusts. I also used both vanilla and chocolate protein powder as I didn’t have enough of either flavor at the time and they still came out amazing. Thanks for a great macro friendly recipe!

  • 5 stars
    I have made these 4 times in the past two weeks and I’m not at all sorry. They are phenomenal and I’m not even a huge chocolate fan!

  • 5 stars
    I love that this hits my sweet tooth with only one serving so I don’t over do it. I love to drizzle a little extra pb over the top…why lie I love PB!

  • 5 stars
    One of the best protein desserts! I have subbed pb2 for peanut butter and added a bit more applesauce for consistency. Tastes great! Perfect for a single serving indulgent dessert that isn’t a mug cake.

  • 5 stars
    I made this little pie for breakfast! The only changes I made were to use Quest Salted Caramel protein powder (in the same quantity as specified), and I added four tiny dollops of coconut whipped cream after baking. I am only allowed 1460 calories a day with 120 grams allocated to protein, so I am a protein chaser, which is why this recipe (and so many Mason recipes) work for me. Besides the high protein, it is just delicious—tastes like fudge candy. Quick and easy if you don’t like extended periods in the kitchen.

  • 5 stars
    I make these 6 at a time and keep them in the fridge. These are actually great cold and taste richer after they’re cooled.

  • 5 stars
    made one of these with Myprotein brand powder and it was preeeettty good! I would definitely recommend getting the PEScience protein though, it truly makes a difference when doing baked goods!

  • 5 stars
    My all time favorite dessert! I’ve made it with apple sauce and pumpkin and if you want a thicker pie, use the pumpkin. I love switching the protein powders and different flavors. My favorite is the PEscience mint protein powder so I can top it with a thin mint and whipped cream. Ok, I’m drooling now.

  • 5 stars
    I’ve made this with Bowmar Nutrition Protein Frosted Cookie (used the same weight as the recipe calls for) and it was delicious! When I tried making it with the PEScience Gourmet Vanilla I had way too thick of batter so I added some more apple sauce (probably another 15g) and it came out perfectly thick and rich. The second time I made it with PEScience vanilla I also had too thick of batter but didn’t have any more apple sauce so I thinned it out with ~30g almond milk and this made my favorite one! It wasn’t as thick and rich as the first two were but it was a little more pudding-like which I thought was tasty!

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