Desserts
High-Protein Blondies
Soft, gooey high-protein blondies with a buttery vanilla flavor. Easy to make, macro-friendly, and even better chilled.
Why You’ll Love This Recipe
These high-protein blondies are soft, gooey, and packed with vanilla flavor. If brownies are the brooding cousin, these are the better-behaved blonde sibling that still knows how to deliver.
Simple Ingredients
The ingredient list is built for texture as much as macros. The combination of whey and casein is what keeps these from turning dry or rubbery, while the yogurt and butter bring everything together so it actually tastes like a real dessert.
If you’ve ever made protein desserts that came out disappointing, it usually comes down to the type of protein used.
- Grass-fed whey (very sweet, often replaces added sweetener): https://amzn.to/41yeBaZ
- Equip beef protein isolate (clean ingredients, great flavor options):
Vanilla: https://amzn.to/4sFwHEg
Chocolate: https://amzn.to/4sA7BGJ
Salted Caramel: https://amzn.to/4uHTCzY - Casein (key for soft, dense texture): https://amzn.to/3NLLYUv
Best Ways to Enjoy Them
These blondies are best straight from the fridge. Eat them as-is, add white chocolate if you want a sweeter version, or drizzle a little Biscoff on top when you want something richer.
Inspiration
At CraveSmart, we take viral recipes and rebuild them with smarter macros, cleaner ingredients, and clear step-by-step instructions so they actually work in real kitchens.
Tools That Make These Turn Out Right
This is one of those recipes where the tools actually make a noticeable difference in the final texture.
-
Blender (for a smooth batter):
Vitamix: https://amzn.to/4uNl7Iy
Ninja: https://amzn.to/3PIuKIh -
Mixing bowls (for clean mixing and folding):
Stainless: https://amzn.to/47m1j4S
Glass: https://amzn.to/41x4rHC -
8x8 baking pan (this is what controls thickness and gooey center):
USA Pan: https://amzn.to/3O18qJt
Nordic Ware: https://amzn.to/4rUFMry -
Parchment paper (prevents sticking and keeps edges clean):
https://amzn.to/3PnXdDl
High-Protein Blondies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
9
Calories
109
Protein
11g
Carbs
9g
Fat
3g
Ingredients
Switch between US and metric measurements. Metric conversions are approximate.
Dry Ingredients
- 3/4 cup + 1 tbsp plain flour 180ml + 15ml plain flour
- 1/2 cup vanilla whey protein isolate 120ml vanilla whey protein isolate
- 1/2 cup vanilla casein protein powder 120ml vanilla casein protein powder
- 2 tsp sweetener of choice 10ml sweetener of choice
- Pinch of Himalayan salt Pinch of Himalayan salt
Wet Ingredients
- 2/3 cup egg whites 160ml egg whites
- 2 large eggs 2 large eggs
- 1/2 cup high-protein Greek yogurt, 0% fat 120ml high-protein Greek yogurt, 0% fat
- 1 1/2 tbsp applesauce 15ml applesauce
- 1 tbsp + 1 tsp maple syrup 15ml + 5ml maple syrup
- 1 1/2 tbsp light butter 15ml light butter
Optional
- White chocolate chunks White chocolate chunks
- Melted Biscoff Melted Biscoff
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper so the blondies release cleanly.
- In a medium bowl, whisk together the flour, whey protein, casein protein, sweetener, and salt until evenly combined.
- Add the egg whites, eggs, Greek yogurt, applesauce, maple syrup, and light butter to a blender. Blend for about 10 seconds until smooth.
- Pour the wet mixture into the dry ingredients and fold until a thick blondie batter forms.
- Spread the batter evenly into the lined pan.
- Add white chocolate chunks or melted Biscoff on top if using.
- Bake for 12 to 15 minutes, depending on how gooey you want the center.
- Cool completely before slicing. For the best texture, chill in the fridge before serving.
Tips
- Do not overmix once the wet and dry ingredients are combined.
- Casein helps the blondies stay soft and gooey.
- Using an 8x8 pan keeps these thick and soft in the center instead of thin and dry.
- These taste best chilled after they’ve fully set.
Variations
- Add white chocolate chips for a sweeter blondie.
- Swirl in a little Biscoff for a richer dessert.
- Use vanilla bean paste for an even stronger vanilla flavor.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- These are best served cold.
FAQ
Why use both whey and casein?
Whey adds protein, while casein helps create a softer, thicker blondie texture.
Can I skip the optional toppings?
Yes. The blondies are designed to work without them, and the listed macros do not include those extras.
Are these better warm or cold?
They’re best cold from the fridge once they’ve fully set.
Source Note
Inspired by a viral blondie recipe and adapted for CraveSmart.
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