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Close-up of five square pistachio protein brownies with green pistachio swirls, held by a hand with glossy red nail polish, showcasing their fudgy texture and vibrant colors.

Pistachio protein brownie

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These fudgy, gluten-free, sugar-free, high-protein pistachio brownies are the ultimate indulgence without compromise. Packed with chocolate chunks and swirls of creamy pistachio, they’re perfect for a healthy treat or post-workout snack. Beautifully marbled and topped with vibrant green pistachio dots, they taste as amazing as they look!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 16 brownies
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
 
 

  • ¾ cup almond flour
  • 3 tbsp unsweetened cocoa powder
  • ¼ cup chocolate protein powder
  • pinch of salt
  • 2 large eggs
  • 3½ tbsp unsweetened almond milk
  • 2 tbsp melted butter or coconut oil
  • ⅔ cup Splenda baking blend
  • 1 tsp vanilla extract
  • ¼ cup sugar-free dark chocolate
  • 1 tbsp sugar-free pistachio cream for marbling

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8×8 in pan with parchment paper.
  2. Dry stuff: In a medium bowl, whisk together almond flour, cocoa powder, protein powder, and salt.
  3. Wet stuff: In another bowl, whisk eggs, almond milk, melted butter, Splenda, pistachio cream, and vanilla until smooth.
  4. Pour the dry into the wet and fold with a spatula until combined. The batter should be thick and creamy.
  5. Fold in the chocolate chunks, then spread the batter into the pan.
  6. Marble: Drop 1–2 tsp pistachio cream on top and swirl with a knife.
  7. Bake 20 minutes, until edges are set but the center is slightly gooey.
  8. Let cool completely. Chill at least 1 hour before slicing to let flavors set.

Notes

Tips

  • For extra creaminess, stir in 1 tbsp Greek yogurt into the batter.
  • This brownie keeps well in the fridge for up to 5 days in an airtight container, and it freezes beautifully.

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