Protein Blondies Recipe: You Won’t Believe How Chewy & Guilt‑Free These Bars Are!
A high‑protein twist on the classic blondie—ready in 30 minutes, packed with flavor, and perfect for snacking, dessert, or post‑workout fuel.
Recipe at a Glance
| Yield | 12 bars |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Difficulty | Easy |
| Category | Snack / Dessert / Protein Bar |
Picture this: A warm, chewy blondie straight from the oven—edges golden, center fudgy, and flecked with pockets of melty chocolate.
Now imagine each bite delivers a hefty 10–12 grams of protein. Sounds too good to be true? Trust me, as a chef who’s spent years balancing taste and nutrition, these Protein Blondies hit the sweet spot.
Why you’ll love them:
- High‑Protein, Lower Sugar: Each blondie is powered by whey (or plant) protein, nut butter, and oats—no refined flour in sight.
- Quick & Simple: Minimal ingredients, one bowl, and under 30 minutes from start to finish.
- Versatile: Customize with your favorite mix‑ins—chocolate chips, nuts, seeds, or dried fruit.
- Perfect Anytime Snack: Grab one for breakfast on the go, post‑workout recovery, or a healthier dessert.
Whether you’re a busy parent, a fitness enthusiast, or simply craving a better-for‑you treat, these blondies deliver on flavor and macros. Let’s dive in!
Ingredients
Below is the breakdown of everything you’ll need. Feel free to swap ingredients according to dietary needs—see “Substitutions & Variations” later on.
| Ingredient | Amount | Notes / Substitutions |
|---|---|---|
| Rolled oats or Oat flour | 1 cup (90g) | Pulse oats in a blender for oat flour |
| Vanilla whey protein powder | 1 scoop (30g) | Or plant‑based protein |
| Nut butter | ½ cup (120g) | Almond, peanut, cashew; creamy or crunchy |
| Eggs | 2 large | Or 2 flax “eggs” for vegan |
| Maple syrup or Honey | ⅓ cup (80ml) | Or agave, brown rice syrup, monk fruit syrup |
| Baking powder | 1 tsp | For lift |
| Salt | ¼ tsp | Flaky sea salt for finishing |
| Vanilla extract | 1 tsp | Pure vanilla preferred |
| Mix‑ins | ½ cup (optional) | Dark chocolate chips, chopped nuts, seeds, etc. |
Equipment & Prep
- Mixing bowl (large)
- Whisk or spatula
- 8×8‑inch (20×20 cm) baking pan
- Parchment paper or nonstick spray
- Measuring cups & spoons
Prep Steps:
- Preheat your oven to 350 °F (175 °C).
- Line the baking pan with parchment, leaving an overhang for easy removal.
- Gather and measure all ingredients—mise en place makes this foolproof.
Step‑by‑Step Directions
1. Blend the Oats (if using whole oats)
- Place 1 cup rolled oats in a blender or food processor.
- Pulse until you have a fine oat flour.
Tip: Aim for a texture similar to all‑purpose flour.
2. Whisk Dry Ingredients
- In a large bowl, combine:
- 1 cup (90 g) oat flour
- 1 scoop (30 g) vanilla protein powder
- 1 tsp baking powder
- ¼ tsp salt
- Whisk until evenly distributed.
3. Mix Wet Ingredients
- In a separate bowl (or the same bowl after whisking dry), add:
- ½ cup (120 g) nut butter
- ⅓ cup (80 ml) maple syrup (or honey)
- 2 large eggs
- 1 tsp vanilla extract
- Whisk vigorously until smooth and glossy.
4. Combine & Fold
- Pour the wet mixture into the dry.
- Fold with a spatula just until no streaks of flour remain.
- Stir in your chosen mix‑ins (up to ½ cup)—I love ⅓ cup dark chocolate chips + 2 Tbsp chopped pecans.
5. Transfer to Pan & Top
- Scrape the batter into the prepared pan.
- Use an offset spatula (or the back of a spoon) to spread evenly.
- Optional: Sprinkle a few extra chocolate chips, nuts, or a pinch of sea salt on top.
6. Bake
- Place in the oven on the center rack.
- Bake 18–22 minutes, or until the edges turn golden and the center is just set (a toothpick will come out with a few moist crumbs).
- Important: Do not overbake—these blondies should be chewy, not dry.
7. Cool & Slice
- Remove from oven; let cool in pan for 10 minutes.
- Use the parchment overhang to lift the slab onto a wire rack.
- Cool completely (another 20 minutes) before slicing into 12 bars.
Pro tip: For clean cuts, chill the blondies for 15 minutes, then use a sharp knife warmed under hot water.
Recipe Card
Protein Blondies
—————-
Yield: 12 bars
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
- 1 cup (90 g) rolled oats (or oat flour)
- 1 scoop (30 g) vanilla protein powder
- ½ cup (120 g) nut butter
- ⅓ cup (80 ml) maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup mix‑ins (choc chips, nuts, seeds)
Directions
1. Preheat oven to 350 °F. Line an 8×8″ pan.
2. Blend oats into oat flour (if needed).
3. Whisk oat flour, protein powder, baking powder, salt.
4. Whisk nut butter, syrup, eggs, vanilla until smooth.
5. Fold wet into dry; stir in mix‑ins.
6. Transfer to pan; top with extra chips/nuts.
7. Bake 18–22 min until edges are golden.
8. Cool completely before slicing.
Nutrition (per bar)
Calories: 150 | Protein: 10 g | Carbs: 14 g | Fat: 7 g | Fiber: 2 g | Sugar: 6 g
Nutrition Information (Approximate per Bar)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 150 kcal | 10 g | 14 g | 7 g | 2 g | 6 g |
Substitutions & Variations
- Gluten‑Free: Use certified gluten‑free oats or oat flour.
- Vegan:
- Replace eggs with 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, gelled).
- Use plant‑based protein powder.
- Sugar‑Free: Swap maple syrup for allulose or erythritol syrup.
- Double‑Chocolate: Use double‑chocolate or chocolate protein powder + 2 Tbsp cocoa powder.
- Berry‑Swirl: Gently swirl 2 Tbsp berry jam into batter before baking.
- Peanut Butter Choco: All peanut butter + chocolate chips.
Troubleshooting & Tips
| Issue | Cause | Fix / Tip |
|---|---|---|
| Blondies are too dry | Overbaked; too much flour | Reduce bake time by 2–3 min; check center at 18 min |
| Blondies didn’t rise | Old baking powder; heavy batter | Use fresh baking powder; don’t overmix once wet & dry combined |
| Too dense or gummy | Excess liquid or protein powder | Slightly reduce nut butter or syrup; increase oat flour by 1 Tbsp |
| Crust too hard | Oven rack too low; overbake | Position rack center; tent with foil last 5 min |
| Blondies stick to pan | No parchment; no grease | Always line pan or grease well |
Storage & Make‑Ahead
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keep in airtight container up to 1 week—chewier texture!
- Freezer: Individually wrap bars; freeze up to 3 months. Thaw at room temp or microwave 10 sec.
Serving Suggestions & Pairings
- Drizzle with melted chocolate or warmed nut butter.
- Sprinkle with flaky sea salt or shredded coconut.
- Serve with fresh berries, Greek yogurt, or a cold glass of milk.
- Pair with your favorite coffee, latte, or post‑workout shake.
Frequently Asked Questions
Can I use almond flour instead of oat flour?
Yes—substitute 1:1 with almond flour. Keep an eye on moisture; almond flour absorbs less liquid, so you may need to reduce syrup by 1–2 Tbsp.
Why are my blondies crumbly?
Crumbliness often means they’re under‑moisturized or under‑mixed. Add a tablespoon of Greek yogurt or extra nut butter next time, and ensure wet and dry are fully combined.
Can I bake these in a muffin tin?
Absolutely! Grease or line 12 muffin cups and bake for 12–14 minutes. You’ll get blondie “bites” perfect for grab‑and‑go snacks.
Is protein powder necessary?
The protein powder gives structure and boosts protein content. Omitting it will yield a denser, less protein‑rich blondie—swap with extra oat flour and 2 Tbsp Greek yogurt if desired.
How do I make these nut‑free?
Use seed butter (sunflower or pumpkin seed butter) in place of nut butter. Check your protein powder is also nut‑free.
Conclusion & Next Steps
There you have it—Protein Blondies that taste indulgent yet fuel your body with protein, fiber, and wholesome ingredients. They’re perfect for meal prep, afternoon cravings, or dessert without the guilt.
Happy baking, and here’s to deliciously fit snacking!
