These Protein Peanut Mochi brownies sit somewhere between a regular homemade treat and a full-on fitness bake. Made with only 45g of granulated sugar across the batch, they are less sweet, wheat-free, and provide approximately 9g of protein per piece (divided into 9).

Unlike conventional brownies, these have a denser and chewier texture from the glutinous rice flour. You can still tell they are a protein-based bake, but the dark chocolate and peanut butter help transform and balance the use of protein powder into something much more enjoyable and more treat-like. This helps to increase the variety of protein-based treats we have, rather than eating another protein bar or drinking another shake.

I developed these while preparing some higher-protein snacks for my reservist training. Although they’re not intended to replace a proper meal or dedicated protein supplement, they offer a practical middle ground for anyone who wants a homemade treat that is less sweet and contributes more protein too.

Why You’ll Love This Recipe

  • Less sweet: The entire 7-inch batch uses only 45g of white sugar
  • Added protein: Each of the nine pieces contains approximately 9g of protein each, depending on the ingredients used
  • Dense and chewy: Glutinous rice flour creates a distinctly chewy texture rather than a conventional cakey crumb
  • Chocolate and peanut butter: Dark chocolate, cocoa and peanut butter help balance the recognisable flavour of protein powder
  • Made without wheat flour: Thanks to the use of glutinous rice flour, this bake is naturally gluten-free (do ensure the remaining ingredients are not cross “contaminated” with gluten if sharing!)

What Should You Expect From These Brownies?

They are not intended to imitate an ultra-rich, fudgy cafe brownie. They are also not designed to provide the maximum possible amount of protein for the fewest calories.

Instead, the occupy the middle ground: denser and more protein-forward than a regular brownie, but more satisfying and dessert-like than many highly optimised protein recipes. The glutinous rice flour gives the brownies a firm, chewy bite, although the added protein powder means that they will not have the same pronounced stretch as a conventional mochi cake. For the best texture, avoid overbaking them and allow them to cool fully before slicing.

Without further ado, the recipe!

Protein Peanut Mochi Brownies Recipe
by Javier Tan September-27-2026

These Protein Peanut Mochi Brownies are less sweet, gluten-free and satisfyingly chewy, with approximately 9g protein per piece.

Ingredients

  • 2 Large eggs, approx 60g each weighed inclusive of shell
  • Approx 1/4 Cup or 45g of Granulated White Sugar (50g ok too)
  • 2/3 Cup or 160g of Milk or Soy Milk
  • 2 Tbsps + 2 Tsps or 35g of Neutal Vegetable Oil / Melted Butter
  • 1 Tsp or 5ml Vanilla Essence
  • Approx 1/4 Cup or 50g of Dark Chocolate, melted and cooled slightly
  • 3/4 Cup or 120g Glutinous Rice Flour
  • Approx 1 Heaping Scoop or 35g Chocolate Protein Powder (Vanilla ok too)
  • 1/4 Cup or 25g Unsweetened Cocoa Powder
  • 1/2 Tsp or 2g Baking Powder
  • Pinch of Salt
  • Peanut Butter Swirl: Approx 1/4 Cup + 1 Tsp or 70g Smooth Peanut Butter + 2 Tsp or 10ml of Milk
  • Additional chopped roasted peanuts, optional

Instructions

  1. Whisk 2 eggs and sugar until combined.
  2. Then, whisk in the milk, oil/butter, vanilla and melted dark chocolate.
  3. Next, sift (if clumpy) and whisk in the glutinous rice flour, cocoa powder, protein powder and baking powder until combined.
  4. Mix together the peanut butter and milk, and I like to pipe in a zigzag fashion across the top of the brownies. I then topped off with more chopped roasted peanuts.
  5. Transfer the batter to a 7 inch square baking tray lined with parchment paper. Bake in a pre-heated oven, 170C for 30 – 35 minutes. If the cake rises quite a bit, it is normal and as it cools, it will go back down.
  6. Allow the brownies to cool in the pan completely before serving, as the texture will continue to firm up as they cool.
  7. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Tray of Protein Peanut Mochi Brownies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature for up to 4 – 5 days, or a week if refrigerated.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan