Brownie Marshmallow Protein Bars
These built puff marshmallow brownie copycat protein bars are the perfect chewy and gooey protein bars. They’re dairy-free and made with wholesome ingredients.
Quick Overview
- Servings: 10
- Calories: 158
- Protein per serving: 12g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, & soy-free
- Flavor notes: Sweet and rich
Table of contents
Why you’ll love these brownie marshmallow protein bars
Have you ever heard of built puff bars? They’re marshmallow protein bars with a chocolate coating, and I’m jealous of everyone who can eat them! Since they’re made with whey protein, I already made a marshmallow protein bar inspired by the classic.
After they went viral, I knew I wanted to keep trying more versions! And honestly, I think I love this chocolate version even more! Here’s why you’ll love it too…
- Chocolately goodness. These bars taste like straight chocolate brownies, and have the texture of a squishy marshmallow. Absolutely heaven!
- Sneaky protein. It feels like you’re eating a dessert, but in reality, you’re getting hidden protein to actually keep you more satiated.
- Rare dairy-free protein bars. Seriously, dairy-free protein snacks are rare in this world run by cottage cheese. But this recipe is dairy-free!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chocolate Protein Powder. Equip sent me their chocolate protein powder to try, and I’m officially hooked. It’s so chocolately and rich! I highly recommend using it for this recipe!
- Gelatin. Gelatin is that main ingredient for making marshmallows! Collagen will not swap in.
- Cane Sugar. I find that cane sugar is the best option to sweeten the bars without changing the color, or having to bring it to a certain temperature. The next best option is golden coconut sugar if you want to avoid any cane sugar.
- Dairy-Free Chocolate Chips and Coconut Oil. These melt together to form the chocolate coating!
How to Make Brownie Marshmallow Protein Bars
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Combine the almond milk, gelatin and cane sugar and allow gelatin to harden. Place on the stove over medium-low heat and whisk lightly until the mixture thickens. After slightly cooling, add to a stand mixer and whisk. Add the vanilla extract and protein powder and whisk on high until thick. Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge.
Step Two. Remove from the baking pan and slice the marshmallow into 10 bars.
Step Three. Melt the chocolate chips and coconut oil in a bowl and stir.
Step Four. Coat each bar in chocolate and transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled and top with flakey salt.
Michelle’s Tips & Tricks
- Let the chocolate cool before coating the marshmallows. The marshmallows can melt if the chocolate is too hot. Let it sit for a few minutes and give it a good stir before coating.
- Or skip the chocolate coating altogether. These are still just as yummy with or without the chocolate coating!
- Work quickly with the marshmallows. The biggest mistake I see with marshmallows is that most people overwhip them or let them sit too long before transferring to the prepared baking dish. Marshmallows sets fast, and it’s easy to over whip them. Once you see stiff peaks form, stop whipping! Immediately pour them into your pan and transfer them into the fridge. Your marshmallow should pour evenly, and you shouldn’t have to level it with a silicone spatula.
Recipe FAQs
Yes, you can modify this recipe with agar!
Yes, simply modify the recipe with agar, and use a vegetarian protein powder.
Keep them in the fridge for 2-3 days, or you can even try to freeze them.
If you tried these Brownie Marshmallow Protein Bars or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Dairy and Gluten Free Protein Bar Recipes to Try…
Brownie Marshmallow Protein Bars
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Ingredients
- 1 tsp arrowroot starch
- 2 cups almond milk
- ⅓ cup gelatin
- ⅓ cup cane sugar, see notes
- 1 tsp vanilla extract
- 5.5 tbsp chocolate dairy free protein powder
- ¾ cup dairy-free chocolate chips
- 1 tsp coconut oil
Instructions
- Prepare an 8×8″ baking pan lined with parchment paper and lightly coated with arrowroot starch. Set side.
- Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden.
- Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.
- Allow to cool slightly before adding the mixture to a stand mixer (alternatively, you can use a hand mixer) and whisk on high for 30 seconds. Add the vanilla extract, and protein powder and whisk on high for 2-3 minutes or until slightly thick.
- Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.
- Remove from the baking pan and lightly coat your knife in arrowroot starch. Slice the marshmallow into 10 bars. I prefer to trim the edges to make more uniform bars and place them on a parchment-lined baking sheet.
- Combine the chocolate chips and coconut oil in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
- Allow to cool before coating each bar in chocolate, using a fork to suspend the bar and a spoon to drizzle the chocolate over. Make sure the chocolate is cool so the marshmallows don't melt!
- Transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled and top with flakey salt.
