Vegan Brownies with Chocolate Protein Icing

Feb. 02, 2026

If your brownies don’t deliver protein and personality, what are they even doing?

Fudgy, chocolatey, and filled with protein, this vegan brownie recipe from Lizzie Cawley proves that indulgence and nourishment can live in the same bite. Made with Sunwarrior’s signature protein powder and rich cacao, this dessert delivers bakery-level decadence with ingredients that hold no guilt. Finished with a protein-packed chocolate icing, these brownies are equal parts treat and fuel.

The recipe comes together in just 60 minutes, makes nine satisfying brownie servings, and requires nothing fancy… oh wait, maybe a serious love for chocolate?

Ingredients

Brownie

3/4 cup all-purpose flour

1/4 cup Warrior Blend Strength Protein Powder - Chocolate

1/4 cup Sunwarrior Cacao Powder

3/4 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup melted coconut oil

1/2 cup unsweetened plant milk

1 teaspoon vanilla extract

1/2 cup vegan chocolate chips

Chocolate Frosting

1/2 cup Sunwarrior Cacao

1/3 cup Warrior Blend Strength Protein Powder - Chocolate

1 1/2 cup powdered sugar

1/3 cup plant milk

2 tablespoon melted coconut oil

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on two sides to make removal easier. Lightly grease the parchment if desired.

Mix the dry ingredients. In a large mixing bowl, whisk together the flour, Sunwarrior Warrior Blend Protein Powder, Sunwarrior Cacao Powder, sugar, baking powder, and salt until evenly combined and free of lumps.

Add the wet ingredients. Pour in the melted coconut oil, plant milk, and vanilla extract. Stir gently with a spatula until just combined and a thick batter forms. Avoid overmixing to keep the brownies tender.

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Spread the batter evenly into the prepared pan, smoothing the top with a spatula to ensure even baking.

Bake for 28–30 minutes, or until the edges are set, and a toothpick inserted near the center comes out with a few moist crumbs. The center should remain slightly soft for a fudgy texture.

Prepare the protein icing. While the brownies bake, add Sunwarrior Cacao Powder, Sunwarrior Warrior Blend Strength Protein Powder, and powdered sugar to a medium bowl. Whisk to combine.

Add the plant milk, melted coconut oil, and vanilla extract. Whisk vigorously until smooth, fluffy, and spreadable. Adjust consistency with an extra splash of plant milk if needed.

Remove the brownies from the oven and allow them to cool in the pan for at least 20–30 minutes before frosting for a thicker, set icing. For a glossy, fudge-like icing, spread over slightly warm brownies.