Day 2 of 7 Days, 7 Protein Desserts - Fudgy Protein Brownies

The one everyone’s going to ask about.

Brownies were always going to make this list, but I wasn’t going to post just any brownie. I wanted fudgy, deeply chocolatey, and protein-dense enough to actually matter. These deliver 45–50g protein per batch, and when I tell you nobody guessed the secret ingredient was paneer… they really didn’t.

What makes these work

Paneer is the hero here, and it’s a genius one, blended smooth, it gives the brownie a dense, creamy body without any protein powder. Melting dark chocolate with coconut oil and whisking it into the paneer base creates that signature shiny, fudgy batter you’d expect from a bakery brownie. Oats flour keeps it light enough to bake through, and chocolate chunks on top mean you get actual molten pockets in every bite.

A few things before you start

Blend the paneer mixture until it’s completely lump-free, any graininess will show up in the final texture. Pull the brownies out when the center still has a slight wobble; they firm up as they cool and that’s where the fudgy texture comes from. Do not rush the cooling. Cut them warm and you’ll have a crumbly mess. Cut them cold and you’ll have perfect squares.

Note

Fudgy Protein Brownies

Serves 9 | Prep: 15 mins | Bake: 22–28 mins

45–50g protein per batch (approx 5–6g per square)

Ingredients

• Paneer — 150g

• Curd — 80g / ⅓ cup

• Milk — 60ml / ¼ cup

• Jaggery powder — 90g / ½ cup

• Dark chocolate — 80g / ½ cup, chopped

• Coconut oil — 35g / 3 tbsp

• Oats flour — 80g / 1 cup

• Cocoa powder — 30g / ¼ cup

• Baking powder — ½ tsp

• Chocolate chunks — 40g / ¼ cup

Method

1. Blend paneer, curd, milk, and jaggery powder until completely smooth with no lumps.

2. Melt dark chocolate and coconut oil together until glossy, a double boiler or 30-second microwave bursts both work.

3. Combine both mixtures and whisk well until the batter is shiny and uniform.

4. Gently fold in oats flour, cocoa powder, and baking powder, don’t overmix.

5. Fold in the chocolate chunks, then transfer to a lined baking tin.

6. Bake at 175°C for 22–28 minutes. The center should look just set with a very slight
   wobble.

7. Cool completely before slicing, this is non-negotiable for the fudgy texture.

Storage: Refrigerate in an airtight container for up to 5 days. They taste even better on Day 2.

How to serve them

Straight from the fridge for a clean, dense bite or 20 seconds in the microwave if you want them gooey. A pinch of flaky salt on top right before serving takes these from great to ridiculous.

Coming up tomorrow…

Day 3 is already one of my favourites in this series, don’t miss it. Make these brownies, tag me, and let me know if you guessed the secret ingredient before reading the post 🍫

Tags: protein brownies, high protein dessert, healthy brownies, fudgy brownies, chocolate brownies, protein recipes, easy dessert recipes, brownie recipe, post workout snacks, healthy baking