Protein Bonfire Brownies

I think it’s safe to say that we’ll be spending bonfire night at home this year. However, these delicious protein bonfire brownies will definitely add a little sparkle to your evening!

They’re super gooey, chocolatey and have the most incredible toasted mallow frosting! This was my first attempt at making a s’mores icing and using a kitchen torch and I think I’m now a little bit obsessed! So you can definitely expect to see a lot more of this kind of thing over the next few months!

This recipe is gluten free, super simple to make and also contains added protein from this delicious PHD chocolate brownie Smart Protein. Not only does this up the protein content of the recipe, but also adds a little extra sweetness and chocolatey flavour. These proteins blend perfectly into baked recipes and the flavours are so tasty! These protein bonfire brownies are also completely flourless, as the protein powder and cacao powder is all that’s needed! This helps to achieve that gloriously gooey, moist texture that I absolutely love in a brownie!

What do I need to make these brownies?

  • Good quality cocoa or cacao powder. I’ve used cacao powder in this recipe because it has a super rich, chocolatey flavour.
  • Chocolate whey protein: this recipe works best with the PHD chocolate brownie smart protein because that’s the one I’ve tested it with. I’m not sure how it would work with a plant based blend, so can’t guarantee that it would get the same result. If you try it, please let me know how you get on! 🙂
  • Dark chocolate: I know.. more chocolate! This recipe calls for good quality dark chocolate (75% or higher) for both the brownies and chocolate chunks!
  • Nut butter: this recipe using part vegan butter and part nut butter to add moisture to the brownies. I love this chocolate brownie smart protein nut butter from PHD.

How do I make the frosting?

You can do the frosting two ways for this recipe, depending on how much time you have! The easy way is simply to add marshmallows and toast these with a kitchen torch or by simply popping them under the grill. I would however really recommend using a kitchen torch if you’re a keen baker, because it comes in pretty handy for various recipes and also achieves a much neater result. Otherwise, the grill will definitely do the job!

The second method is to make the Italian meringue style frosting. Which, might I just add is SO delicious! If you would like the recipe to be sugar free, then you’ll need to grab some sugar free icing sugar alternative to swap in. When making the frosting, it’s important to heat the sugar and egg whites first because you’re not actually going to be cooking the meringue. You’ll need to place them in a heat proof bowl over a pan and whisk until all of the sugar is dissolved. Then you can whip up your luscious frosting with an electric whisk as normal!

Protein Bonfire Brownies

Prep Time20 minutes
Cook Time17 minutes
Course: Dessert
Cuisine: Baking, Desserts
Keyword: brownies, chocolate, protein brownies


  • 1 small banana or half a regular banana
  • 1 scoop PHD chocolate brownie smart protein
  • 1/2 cup coconut sugar
  • 1/4 cup + 2 tbsp vegan butter
  • 3 tbsp PHD chocolate brownie smart nut butter
  • 2 eggs
  • 1/4 cup cacao powder
  • 50 g dark chocolate
  • 1/2 tsp cinnamon
  • Pinch salt
  • 1/3 tsp baking powder
  • 50 g dark chocolate chips/ chopped dark chocolate

Topping: (can swap this for marshmallows)

  • 2 egg whites
  • 1/2 cup caster sugar
  • 1/4 tsp cream of tatar
  • Pinch salt


  • Preheat your oven to 180c and line a brownie tin with baking paper. 
  • Mash the banana until smooth, then beat in the sugar, 1/4 cup of the butter and nut butter. Whisk in the eggs, then add your dry ingredients. 
  • Melt the chocolate and remaining butter together, then pour this into your batter whilst mixing to create a smooth, velvety texture. Fold through your chocolate chunks and transfer into the baking tin.
  • Pop these into the oven for around 11 minutes, then reduce the heat to 170c and bake for a further 7 minutes.
  •  Once your brownies are cooled, you can either top these with marshmallows or make your own frosting. To make the frosting, in a Bain Marie gently heat the sugar, egg whites, cream of tater and salt whilst whisking until all of the sugar is dissolved. Remove from the heat and whisk to firm, glossy peaks with an electric whisk (should take around 8 minutes).
  • Spread this over your brownies and use a kitchen torch to toast/or pop under the grill. Alternatively, layer on your marshmallows and light toast these instead! Slice into squares and enjoy!

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