If you want a simple, satisfying sweet treat that’s packed with protein, this Protein Brownie Bark is perfect! Made in under 10 minutes, you simply pop it in the freezer, break into pieces, and enjoy for an indulgent, yet nourishing snack or dessert!
Protein bark
Protein bark is taking over the internet – and for good reason! Back in 2022, I shared my cookie dough bark that went viral. I was just thinking the other day how i’m shocked I haven’t shared another flavor yet. It’s THE BEST recipe when you’re craving something sweet but don’t have time or simply don’t want to spend a bunch of time baking and t’s fool-proof! If you’re looking for the perfect answer to your chocolate cravings without the heavy, sugary brownie aftermath, this is the recipe for you!
Why you’ll love this brownie bark recipe
- Only a handful of simple ingredients
- Light, crispy, chocolatey flavor
- A healthy dose of healthy fats & protein
- Gluten-free, dairy-free, refined sugar-free (can also be made nut-free!)
- Quick to bake and perfect for meal prep
- Easy to customize with toppings
Recipe video
Ingredients you’ll need
Be sure to scroll down to the recipe card at the bottom of the post for the full measurements/steps!
- Peanut butter: feel free to use almond butter, cashew butter, or sunflower seed butter for a nut-free option!
- Maple syrup: just a tad is used to sweeten the bark!
- Cocoa powder or cacao powder: I like to use raw cacao powder because it’s packed with antioxidants!
- Chocolate chips: use your favorite brand or whatever fits your dietary needs. I used sugar-free Lily’s chocolate chips. I also love Hu and Just Date chocolate chips (sweetened with dates!)
- Protein powder: I prefer using chocolate protein powder in this recipe. I love Wellious peanut butter chocolate protein!
- Coconut oil: Just one tablespoon is used! This helps create a firmer, bark-like outcome.
- Pantry staples: Vanilla extract, sea salt
Steps to make brownie bark
Scroll to the recipe card at the bottom of the post for full measurements, instructions, tips, etc.
Make the brownie bark
Combine all ingredients together in a bowl, mixing well. Spread out onto a parchment-lined baking sheet. You’ll want it 1/4-1/2″ thick.
Top with melted chocolate.
Melt your chocolate chips with the coconut oil, until smooth. Pour over the brownie bark and smooth out evenly. I like to top mine with crushed peanuts and flakey sea salt.
Freeze!
Freeze for 2-3 hours, until completely firm. Then break into pieces. INHALE!
How to store protein brownie bark
Store the pieces of brownie bark in an air-tight container in the freezer for 2-3 months (although, they will never last that long!)
Recipe variations
- Use almond or cashew butter in the brownie bark and top the melted chocolate layer with sprinkles for a cosmic brownie flavor!
- Sprinkle over chopped nuts, chocolate chips, cacao nibs, dried fruit, etc.
- Add some melted white chocolate.
More healthy high protein recipes to try
- Protein cookie dough
- High protein Ninja Creami recipes
- No-bake protein brownies
- Snickers protein shake
- Healthy Cookie Dough Blizzard
- Almond joy yogurt bowl
- Protein Frozen S’mores bars
- Strawberry frozen S’mores
- Dilly bars
If you try this recipe and love it’d mean the world to me if you left a star rating & review below! Tag me in your remakes on Instagram @danishealthyeats!
Protein Brownie Bark
Ingredients
Bark
- 3/4 cup peanut butter (or other nut butter)
- 1/3 cup protein powder (I used a peanut butter chocolate flavor)
- 2 scoops collagen (optional! Don't add more protein)
- 5 tbsp cacao powder
- 5 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- pinch of sea salt
Topping
- 1 cup chocolate chips
- 2 tsp coconut oil (optional, but helps thin it out!)
- chopped peanuts & flakey sea salt
Instructions
- Combine all ingredients together in a bowl, mixing well. Spread out onto a parchment-lined baking sheet. You'll want it 1/4-1/2" thick.
- Melt your chocolate chips with the coconut oil, until smooth. Pour over the brownie bark and smooth out evenly. I like to top mine with crushed peanuts and flakey sea salt.
- Freeze for 2-3 hours, until completely firm. Then break into pieces. INHALE!
- Store leftovers in an air-tight container in the freezer. They should last 2-3 months, although mine never last more than a week!
