Introduction

These Fudgy Peanut Butter Swirl Protein Brownie Bites are a perfect blend of rich chocolate and creamy peanut butter with a protein-packed twist. Easy to make and irresistibly delicious, they are ideal for a quick snack, lunchbox treat, or wholesome dessert.

Three chocolate and peanut butter layered brownies sit on a white plate with a white marbled surface underneath. Each brownie has a thick dark brown chocolate base with a lighter beige peanut butter swirl mixed in the middle layer. The top layer features a shiny swirl of peanut butter with glossy dark chocolate chips scattered on it. The front brownie has a bite taken out of it, showing the soft, moist texture inside with clear layers of chocolate and peanut butter. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (50g) chocolate protein powder
1/3 cup (80g) natural creamy peanut butter, plus 2-3 tbsp extra for swirling
1/4 cup (25g) unsweetened cocoa powder
2 large eggs, room temperature
1/4 cup (60ml) maple syrup
1/4 cup (45g) mini chocolate chips (optional)
1/8 tsp salt (optional, skip if peanut butter is salted)
1/2 tsp vanilla extract (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Lightly grease a 24-count mini muffin tin or line it with paper liners.
Step 2: In a medium mixing bowl, whisk together eggs and maple syrup until smooth and slightly frothy. Add peanut butter and blend thoroughly. Microwave peanut butter for 15 seconds if thick.
Step 3: Sprinkle in chocolate protein powder, cocoa powder, and salt (if using). Stir until just combined; avoid overmixing to keep the fudgy texture.
Step 4: Gently fold in mini chocolate chips and vanilla extract (if using).
Step 5: Scoop about 1 tablespoon of batter into each mini muffin well, filling each about 3/4 full.
Step 6: Warm 2-3 tablespoons extra peanut butter in the microwave until runny. Drop a small dollop (about 1/2 teaspoon) on top of each brownie bite, then swirl gently with a toothpick or butter knife.
Step 7: Bake for 10-12 minutes, checking at 10 minutes. Edges should look set while centers remain slightly glossy.
Step 8: Let bites cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm for a gooey texture or chill for firmer bites.

Tips & Variations

Do not overmix the batter to maintain a fudgy texture.
Swirl peanut butter gently to create pretty ribbons without losing texture.
Use flax eggs and plant-based protein powder for a vegan version.
Swap peanut butter for almond, cashew, or sunflower seed butter as you like.
Add 1 tsp instant coffee to the batter for a mocha twist.
Try stirring in dried cherries or freeze-dried raspberries for a fruity accent.
Use a lined 8×8-inch pan instead of mini muffin tin and bake for 15-18 minutes; cut into squares.

Storage

Store leftover brownie bites in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week to keep them fudgy longer, or freeze in a zip-top bag for up to 2 months. Reheat briefly in the microwave (10-15 seconds) to refresh the gooey texture.

How to Serve

The image shows thick, square brownie bites with two clear layers. The bottom layer is dark brown, dense, and rich looking. The top layer is lighter brown with a swirled, gooey texture. On top of each brownie piece, there is a drizzle of caramel-colored sauce and several glossy dark brown chocolate chips, placed irregularly. The edges of the brownies are slightly crisp, and one piece at the front has a bite taken out, revealing the soft inside. The brownies are arranged on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond butter instead of peanut butter?

Absolutely! Almond butter works well and offers a slightly different flavor. Cashew and sunflower seed butters also substitute nicely.

Are these brownie bites gluten-free?

Yes, provided your protein powder and cocoa powder are certified gluten-free. Always check labels to be sure.

How do I make these vegan?

Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use a plant-based protein powder. Choose dairy-free chocolate chips if adding extras.

Can I freeze these brownie bites?

Yes, freeze them in an airtight container or zip-top bag for up to 2 months. Thaw at room temperature or warm slightly in the microwave before serving.

Why did my brownie bites turn out dry?

Overbaking is usually the cause. Also, some protein powders absorb more moisture. Try reducing the baking time by a minute or switching protein powder brands.