Protein Brownie Brittle
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This simple 5-ingredient protein brownie brittle recipe makes crispy, crunchy brownie bark that’s coated in a dark chocolate drizzle. While it’s not the lowest calorie recipe on my blog, you’ll get a protein boost and a big reduction in sugar content compared to regular brownie brittle. And that’s without sacrificing flavor or the crunch factor you expect from brownie bark.
I’ll run you through the simple recipe below and follow that up with ingredient modifications/notes. You can find the printable recipe card at the bottom of the post.
How to Make Protein Brownie Brittle
Strap in, this recipe tutorial will take maybe 30 seconds.
Start out by mixing protein powder and sugar free brownie mix together in a large bowl, whisking an egg in another, and microwaving some chocolate chips and adding butter to melt.
Mix everything together, starting with the egg first and chocolate after it’s fully incorporated. That’s it for the batter.
Use a rubber spatula to spread the brownie brittle batter into a thin layer on a baking sheet. The batter might be a tiny bit sticky the more you work it. Spraying the backside of your spatula with nonstick cooking spray can prevent sticking and make life much easier.
Important Brownie Brittle Batter Note
Once you have a rectangle that’s around 12×8 inches and even in thickness throughout, it’s time to bake. While you don’t have to measure your rectangle, if your batter is too thick you’ll have a tough time getting crispy brownie brittle without burning parts.
Bake the brownie brittle for 22-25 minutes until crisp. See how one corner of my brittle looks a little toasty? If you notice this, you can rotate the baking sheet to help even out the bake.
Ideally you check on your brownie brittle before minute 22 like me. 🙂
Transfer your brownie brittle to a wire rack or countertop to cool. It will continue to harden as it cools.
Once cool, melt a few more chocolate chips and drizzle over the top. Let the chocolate set and it’s time to dig in!
Protein Brownie Brittle Ingredient Notes
There are only 5 ingredients in this recipe, and I doubt you’ll have many questions about the egg, chocolate chips, or butter (I use Land O’ Lakes light butter, by the way). Though you may have a question about the other two ingredients—protein powder and brownie mix.
For the protein powder, I used PEScience Select, which is a blend of whey and casein protein powder. This blend makes it much thicker in consistency and hard to match with whey-only protein powder. So if you’re using another protein powder, you may need to slightly increase the dry ingredients or decrease the wet ingredients.
It’s best to stick to the script if possible. Like I mentioned in my protein sugar cookies recipe, smaller recipes like this brownie brittle can be difficult to make substitutions in.
You can buy a single serving or 5-scoop serving of PEScience Select on their website. And if you decide to pick up a larger tub, you can use my affiliate discount code mason to save 15%.
Sugar Free Brownie Mix
For the brownie mix, I used Pillsbury sugar free brownie mix. I buy this at Walmart, but you can use their product locator to track some down in your area.
While I haven’t tested every brownie mix in the world out for this protein brownie brittle, I’m gonna go out on a limb and say most will work with minor tweaks here and there.
Another option, which I have actually tested, is Kodiak Cakes Chocolate Chip Blondie Mix. They have a regular brownie mix that works, too. I’ll include the ingredient tweaks in the notes section of the recipe card below if you want to make the Kodiak Cakes protein brownie brittle.
Final Protein Brownie Brittle Recipe Notes
The nutrition information for this recipe is split into 8 servings. Since the shape and size of your brittle will be different from mine, I’d recommend weighing your finished brownie brittle to determine the weight of each serving.
Storing your brownie brittle in an airtight container at room temp should keep it crisp and fresh for a few days but if you’re flying solo and eat one serving at a time, consider cutting the recipe in half. Nobody wants stale brownie brittle!
Okay, I think that should cover it. If you have a question about this protein brownie brittle recipe, drop a comment below!
- 1 C (116g) Pillsbury Sugar Free Brownie Mix
- 1 scoop (31g) Protein Powder*
- 1 large Egg
- 6 Tbsp (84g) Dark Chocolate Chips, divided
- 2 Tbsp (28g) Light Butter
- Preheat oven to 325F and line a baking sheet with parchment paper. Set aside.
- Mix the protein powder and brownie mix together in a large bowl.
- Whisk an egg and add to the dry ingredients. Stir until you can no longer see any egg.
- Microwave 1/4 C (56g) of the chocolate chips in a small bowl for 30-45 seconds to melt. Add the butter and stir until smooth. Add the melted chocolate and butter to the mixture and stir to form the final brownie brittle batter.
- Transfer the batter to the baking sheet and use a rubber spatula to spread the batter into a large rectangle, about 12"x8". The batter should be semi-sticky. You can spray the spatula with a bit of nonstick cooking spray to prevent sticking as you spread.
- Bake for 22-25 minutes or until the edges are super crispy. The brownie brittle will continue to dry/crisp once it's out of the oven. You shouldn't smell any burning. Let the brownie brittle fully cool (to the touch) before using a knife or your hands to break it into pieces.
For the Chocolate Drizzle
- Melt the remaining 2 tablespoons of chocolate chips in the microwave and drizzle over the top of the brittle. Let the chocolate set. Store leftover brittle in an airtight container at room temp.
*I used vanilla PEScience Select. Feel free to use chocolate protein powder.
Each serving of protein brownie brittle has 5 Smart Points.
For the Kodiak Cakes Protein Blondie Brittle
- 1 C (105g) Kodiak Cakes Chocolate Chip Blondie Brownie Mix
- 1 scoop (31g) PEScience Select, vanilla
- 1 large Egg
- 1/4 C (56g) White Chocolate Chips
- 2 Tbsp (28g) Light Butter
- 2 Tbsp (28g) Dark Chocolate Chips (for drizzling after baking)
Follow the same steps, using the white chocolate chips in place of the dark chocolate chips in the original recipe.
For 1 serving (makes 8): 142 calories, 6.4 grams of protein, 16.5 grams of carbs, 6 grams of fat
Nutrition Information:Yield: 8 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 134 Total Fat: 6.4g Carbohydrates: 19.1g Protein: 4.3g