Why You'll Love It
- 10g of protein per serving keeps you satisfied longer
- Perfect balance of sweet and salty flavors
- Easy to make with simple ingredients
- Great for meal prep and lunchboxes
"I make these weekly - my family can't believe they're actually good for you!" - Sarah, Colorado
Essential Ingredient Guide
- Vanilla protein powder: Choose a high-quality powder that mixes well - it forms the protein backbone of these blondies and adds that lovely vanilla aroma that fills the kitchen
- Almond butter: Provides healthy fats and that rich, nutty base that makes these blondies so satisfying. I like to use the creamy kind that's just starting to separate in the jar
- Maple syrup: The natural sweetness here gives that classic blondie flavor without being overly processed. You can really taste the difference compared to regular sugar
- Oat flour: Creates that soft, chewy texture we all love in blondies. I usually make my own by blending rolled oats - it's cheaper and has this lovely rustic quality
- Dark chocolate chips: These little pockets of melty chocolate make each bite special. They sink into the batter just enough to create those lovely gooey spots
- Sea salt: A good pinch really makes the flavors pop and balances the sweetness beautifully. You'd be surprised what a difference it makes
Complete Cooking Process
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Ingredient Readiness:
Everything should be at room temperature - the almond butter will mix smoothly, the eggs will incorporate better, and you'll get that perfectly even texture we're after. Honestly, I sometimes forget to take things out ahead of time and just set the almond butter jar in warm water for a few minutes.
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Flavor Development:
When you mix the wet ingredients with the maple syrup and vanilla, that's where the magic starts. The kitchen smells like warm caramel and comfort. This is also when you'll want to taste the batter - just a little dab on your finger to check the sweetness.
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Texture Control:
Folding in the chocolate chips gently is key - you don't want to overmix and lose those lovely pockets. And when you press the batter into the pan, don't smooth it too much. A few bumps and ridges make for interesting texture in the finished blondies.
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Finishing Touches:
That final sprinkle of sea salt right before baking makes all the difference. It settles into the surface and creates these little bursts of flavor that contrast beautifully with the sweet batter.
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Serving Timing:
Let them cool completely before cutting - I know it's hard to wait, but they firm up so nicely and the flavors settle. They're actually even better the next day, if they last that long.
- Line your pan with parchment paper - makes cleanup so much easier
- Don't overbake - a toothpick should have moist crumbs, not be clean
- Let them cool in the pan - they continue cooking as they sit
- Store in an airtight container - they stay soft for days
Pro Tips
You know, I've made these so many times now that I don't even need to look at the recipe anymore. It's become one of those comforting routines, like making chicken soup on a cold day or pulling out the slow cooker for busy weeknights. There's something about having a reliable treat recipe that just feels like home. My neighbor's kids come over sometimes after school, and they always ask if I have 'the good cookies' - that's what they call these blondies. It makes me smile every time. They're perfect with a glass of milk or even crumbled over yogurt for breakfast. Honestly, they've become our household staple, right up there with our favorite comfort food casseroles.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
Frequently Asked Questions
→ Can I use a different protein powder?
Yes, but stick with vanilla or unflavored varieties. Chocolate protein powder works well too, but will make them more like brownies. Avoid fruit-flavored powders as they can taste artificial.
→ Why are my blondies dry?
You likely overbaked them or used too much protein powder. Protein powders vary in absorbency, so you might need to adjust liquid slightly. Remember, the toothpick test should show moist crumbs, not come out clean.
→ Can I make these vegan?
Absolutely! Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of regular eggs, and make sure your chocolate chips are dairy-free. The texture might be slightly different but still delicious.
→ How do I store them properly?
Room temperature in an airtight container for up to 5 days. They also freeze wonderfully - wrap individually and they'll keep for 3 months. Thaw at room temperature when ready to eat.
→ Can I add other mix-ins?
Of course! Dried cherries, chopped nuts, or even a swirl of peanut butter all work beautifully. Just keep total add-ins to about 1 cup so the batter can hold together.
→ Why use oat flour instead of regular flour?
Oat flour gives a softer, chewier texture that's perfect for blondies. It also adds fiber and has a mild flavor that doesn't compete with the other ingredients. You can make your own by blending rolled oats.
Chef's Tips
For gluten-free, ensure your oat flour is certified gluten-free,Store in an airtight container at room temperature for up to 5 days,These freeze beautifully - wrap individually and freeze for up to 3 months
Nutrition Facts
per serving
210
Calories
10g
Protein
18g
Carbs
11g
Fat
Taste Profile
Caramel-like sweetness with nutty undertones and rich chocolate accents
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Other nut butters work well, but avoid peanut butter as it overpowers the flavor
Liquid sweeteners work best - granulated sugars will change the texture
Recipe Variations
Try these delicious twists on the original
Cookie Dough Version
Add 1/4 cup of rolled oats and use chocolate chunks instead of chips for a cookie dough texture
Nutty Crunch
Fold in 1/4 cup chopped walnuts or pecans along with the chocolate chips
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough blondies
- Overbaking leading to dry texture
- Using cold ingredients that don't incorporate properly
- Not lining the pan making removal difficult
Meal Prep & Storage
Make Ahead Tips
The batter can be mixed and refrigerated for up to 24 hours before baking. Bring to room temperature before baking for best results.
Leftover Ideas
Store leftovers in an airtight container. They're delicious cold, or warm briefly in the microwave for 10-15 seconds
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and prepare baking pan with parchment paper
Mix wet ingredients until smooth and well combined
Whisk dry ingredients together in separate bowl
Combine wet and dry ingredients, fold in chocolate chips
Press batter into pan, add toppings, and bake
Cool completely in pan before cutting and serving
Soft & Gooey Protein Blondies Recipe
Soft, gooey protein blondies that feel indulgent but pack 10g of protein per serving. A satisfying treat perfect for an afternoon pick-me-up or a healthier dessert option.
Timing
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Wet Ingredients
- 01 1/2 cup creamy almond butter
- 02 1/3 cup pure maple syrup
- 03 2 large eggs, room temperature
- 04 1 teaspoon vanilla extract
Dry Ingredients
- 01 1 cup oat flour
- 02 1/2 cup vanilla protein powder
- 03 1/2 teaspoon baking soda
- 04 1/4 teaspoon sea salt
Add-Ins
- 01 1/2 cup dark chocolate chips
- 02 Extra sea salt for sprinkling
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal. Honestly, this little trick makes cleanup so much easier.
In a medium bowl, whisk together the almond butter, maple syrup, eggs, and vanilla extract until smooth. You'll notice the mixture thickening up and smelling wonderfully nutty.
In another bowl, combine the oat flour, protein powder, baking soda, and sea salt. Whisk them together until well blended - this ensures everything distributes evenly through the batter.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick - that's exactly what we want. Fold in the chocolate chips gently, saving a handful for the top.
Transfer the batter to your prepared pan and press it into an even layer. Sprinkle the remaining chocolate chips over the top and add an extra pinch of sea salt. This creates those lovely flavor contrasts.
Bake for 20-25 minutes, until the edges are golden and the center is set but still soft. A toothpick should come out with moist crumbs, not clean. Let them cool completely in the pan before cutting into 9 squares.
Notes & Tips
- 1 For gluten-free, ensure your oat flour is certified gluten-free
- 2 Store in an airtight container at room temperature for up to 5 days
- 3 These freeze beautifully - wrap individually and freeze for up to 3 months
Tools You'll Need
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8x8 inch baking pan
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Parchment paper
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Mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
Must-Know Tips
- Don't overmix the batter - gentle folding preserves texture
- Let ingredients come to room temperature for best results
- Cool completely before cutting for clean slices
Professional Secrets
- Weigh protein powder for accuracy - cup measurements vary
- Underbake slightly for extra gooey centers
- Add mix-ins after combining wet and dry to prevent overmixing
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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