Protein Brownies

Okay, so I’m going to share the secret recipe to my world famous protein brownies!  Enjoy the fruits of my labor 😉


  • 9 egg whites
  • 3 whole eggs
  • 2 cups non-fat cottage cheese
  • 4 scoops chocolate whey protein powder (approx 60 gms)
  • 1 cup apple sauce
  • 3-4 cups oatmeal (quick cooking kind)
  • 1/4 cup almond flakes
  • 1/4 cup walnut/pecan chunks
  • 1/2 – 3/4 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened coconut flakes
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp splenda or brown sugar


  • Big metal mixing bowl
  • Whisk
  • 1/2 cup measurer
  • 1 tbsp measurer
  • 2 baking pans (one to cook in, the other to cut and serve in.  you can use one but i found that cutting the brownies ruined the pan over time.  also don’t use cooking spray!  your pan should have teflon coating and doesn’t need it.  spray is full of chemicals and ruins the pan)


  1. First turn on your oven and set it to 400 degrees.  It’ll be ready when you’re done with your mix.
  2. Next get your eggs ready then add cottage cheese and whey protein powder.  whisk!
  3. Next add baking powder, splenda, cinnamon and vanilla extract.  whisk!
  4. Now add almond flakes, walnut chunks, chocolate chips, coconut flakes, and apple sauce.  whisk!
  5. Last add oatmeal.  whisk!
  6. Put mix into baking pan.  Set onto middle/top rack.  Cook for 30 minutes.  When finished, let cool for a few minutes, then transfer the entire cake to another baking pan (the one you cut and serve in).
  7. I cut them into a dozen pieces.  It’s a healthy snack that lasts me a few days.  In between, keep the brownies in the serving pan (pan should have a cover that seals it, keeps moisture in and prevents them from drying out.).
  8. As soon as the brownies are cooled off, put them in fridge right away.  There’s cottage cheese in there and you don’t want them to spoil.

(be sure to drink a cup of water after eating, this helps to expand the fiber in the brownie and fill up your stomach. great for controlling hunger pangs)

Enjoy Steve Kim’s World Famous Protein Brownies!

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  1. How fortuitous that I happened to stumble upon a memoir of you while cleaning my room, only to discover this very entertaining and informative video.

    The best part was when you recommend a nice pan for baking and a battered pan to be sacrificed for cutting, though I think if you line the whole pan with parchment paper prior to pouring in the batter you should be able to just pop the whole thing out after cooling, cut on a flat surface and save yourself some wash-time too. 😛 I’m not sure what consistency those brownies have though so I won’t purport to teach the master.

    Best of luck, just wanted to send warm fuzzies for making me smile.

  2. Hey Steve – Thanks for recommending using a Teflon pan while making your brownies (it’s always nice to avoid sprays and one of the benefits of using Teflon pans). I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

  3. I couldn’t help but notice your cute doggie in the background! Why is he/she in a cage though?

  4. Hey, Steve….I’m def gonna try these. Pretty voluminous list of ingredients. How large of pans are you using?

  5. @rob, i use the largest pans i can find that fit my oven.. so the basic medium to large variety should work.. get the high quality kind.. worth it when it comes to cleaning up afterwards!

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