High Protein Blondies

High protein blondies are a softer, lighter alternative to brownies when you want something sweet, simple and easy to portion. This version uses chickpeas for structure, nut butter for richness, chocolate chips for the classic blondie feel and Bare Blends Vanilla Coconut Plant Protein for a vanilla-style protein boost that fits naturally into the batter.

We keep the ingredient list practical: everything blends in one food processor, bakes in a square tin and slices into snackable bars once cooled. The result is not trying to be a cafe-style butter blondie. It is a more everyday Bare Blends version: soft, lightly golden, lightly sweet and easy to make ahead.

Why high protein blondies are worth making

Blondies are a useful base for protein baking because the flavour is more flexible than chocolate brownies. Vanilla, coconut, cinnamon, peanut butter and dark chocolate all work well, which means the protein powder can support the recipe rather than fight it.

The trick is moisture. Protein powder can make baked snacks dry if the batter is too lean, so this recipe uses chickpeas, maple syrup and nut butter to keep the centre soft. Blending the base until completely smooth also helps the blondies slice cleanly without tasting heavy.

Ingredients

Makes 9 blondies.

• 1 x 400 g tin chickpeas, rinsed and drained very well
• 1/2 cup smooth almond butter or peanut butter
• 1/3 cup maple syrup
• 1 full serving (30 g) Bare Blends Vanilla Coconut Plant Protein
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/3 cup dark chocolate chips, plus extra for the top
• Optional: 1 to 2 tablespoons milk of choice if the batter needs help blending

If using peanut butter, the flavour will be a little richer and more nutty. Almond butter gives a milder blondie-style base and lets the vanilla coconut flavour come through more clearly.

How to make high protein blondies

1. Preheat the oven to 170°C fan-forced and line a 20 cm square baking tin with baking paper.
2. Add the chickpeas, nut butter, maple syrup, Vanilla Coconut Plant Protein, vanilla, baking powder and sea salt to a food processor.
3. Blend until the batter is smooth and creamy, scraping down the sides as needed. If it is too thick to move, add 1 tablespoon of milk at a time.
4. Fold through the chocolate chips by hand.
5. Spread the batter into the lined tin and smooth the top with a spatula.
6. Sprinkle with a few extra chocolate chips and a small pinch of sea salt.
7. Bake for 20 to 24 minutes, or until the edges are lightly golden and the centre is just set.
8. Cool in the tin for at least 30 minutes, then transfer to a rack and cool fully before slicing.

The blondies will feel soft when they first come out of the oven. That is normal. They firm up as they cool, so resist slicing them straight away.

Texture tips

A good protein blondie should be soft and fudgy, not dry or powdery. These small details make the biggest difference:

• Drain the chickpeas well so the batter is not watery.
• Blend until completely smooth before folding through the chocolate chips.
• Do not overbake; the centre should be set but still soft.
• Let the blondies cool fully before cutting.
• Store them chilled if you prefer a firmer snack-bar texture.

If the batter tastes too earthy before baking, add another 1/2 teaspoon vanilla extract and a small pinch of sea salt. The flavour softens once baked and cooled.

Easy variations

Peanut butter chocolate chip

Use smooth peanut butter and add an extra tablespoon of chocolate chips. This makes the blondies richer and slightly more dessert-like.

Lemon coconut blondies

Use almond butter, add 1 teaspoon lemon zest and keep the chocolate chips to a lighter sprinkle. The Vanilla Coconut Plant Protein works well with citrus when you want a fresher flavour.

Cinnamon snack blondies

Add 1 teaspoon cinnamon to the batter and top with chopped walnuts. This is a good lunchbox-style version when you want less chocolate.

Cacao blondies

For a deeper chocolate direction, use Raw Cacao Fava Protein instead of Vanilla Coconut Plant Protein and add 1 tablespoon cocoa powder. You may need a small splash of extra milk because cacao plant protein can thicken the batter differently.

Why we use Vanilla Coconut Plant Protein

We have chosen Vanilla Coconut Plant Protein for this recipe because its flavour suits a blondie-style base and it keeps the recipe dairy-free. The vanilla profile works with chickpeas, nut butter and chocolate chips without making the blondies taste overly sweet.

If you prefer a whey option, Vanilla Bean WPC can also work in this style of recipe, although the batter may need a slightly different liquid adjustment. For a neutral plant-based version, Bare Plant Protein lets the nut butter and chocolate lead. You can also browse our vegan protein range if you want to compare plant-based options from our online store.

How to serve and store

Slice the blondies into 9 squares once completely cool. Keep them in an airtight container in the fridge for up to four days, or freeze individual pieces for a quick snack later.

They are good straight from the fridge, but we like letting them sit at room temperature for 5 to 10 minutes before eating so the centre softens slightly. Serve with Greek yoghurt, coconut yoghurt, berries or a coffee if you want a more filling snack plate.

Ready to bake a tray?

Keep these high protein blondies on hand when you want a soft, simple snack that still feels like a homemade treat. Start with Vanilla Coconut Plant Protein, blend the batter until smooth and let the tray cool fully before slicing.