This is a high-protein, low-carb fudge brownie bar that derives 45% of its calories from protein. The original contains artificial sweeteners (sucralose, acesulfame potassium) and artificial flavors that we'll replace with clean alternatives like allulose and real cocoa. Fortunately, no seed oils are present - the 'modified plant fat' is coconut oil-based, which is acceptable.
Based on: Fudge Brownie Flavored Bar
· Makes approximately 20 bars
· Serving: 62g (1 bar)
Why This Recipe is Seed Oil Free
Commercial Fudge Brownie Flavored Bar from David often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fudge Brownie Flavored Bar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-fed whey protein isolate
350g (about 12 scoops) · Naked Whey Grass-Fed Protein Powder
Primary protein source, provides clean complete amino acid profile without artificial additives
Egg white protein powder
210g (about 7 scoops) · Julian Bakery Paleo Protein Egg White Powder
Secondary protein that adds binding properties and helps achieve the target 28g protein per serving
Replaces processed corn fiber, provides clean soluble fiber for texture and digestive health
Vanilla extract
26g (about 2 tablespoons) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor and replaces artificial vanilla flavoring with real vanilla beans
Sea salt
4g (about 3/4 teaspoon) · Redmond Real Salt
Enhances all flavors, balances sweetness, and provides essential minerals
Instructions
Step 1. Prepare your workspace by lining an 8x8 inch square pan with parchment paper, leaving overhang for easy removal. In a small saucepan, gently melt together 25g coconut oil and 15g chopped cocoa butter over low heat, stirring constantly until smooth (about 2-3 minutes). Remove from heat and let cool slightly - this prevents the proteins from clumping when mixed.
Step 2. In a large mixing bowl, whisk together 350g whey protein isolate, 210g egg white protein powder, 80g cocoa powder, 40g psyllium husk powder, and 4g sea salt. Whisk vigorously for 2-3 minutes to ensure even distribution - protein powders and psyllium can clump easily if not properly mixed. The mixture should be uniform in color with no visible streaks.
Step 3. In a separate bowl, combine 180g vegetable glycerin, 160g allulose, 20g monk fruit sweetener, and 26g vanilla extract. Whisk until the allulose is completely dissolved (about 2 minutes). Add the melted coconut oil mixture and 40g finely chopped unsweetened chocolate pieces, stirring until evenly distributed.
Step 4. Pour the wet mixture into the dry ingredients and mix thoroughly with a sturdy wooden spoon or silicone spatula. The mixture will be very thick and sticky - this is normal. Mix for 3-4 minutes until no dry pockets remain and the chocolate pieces are evenly distributed. If the mixture seems too dry, add 1-2 tablespoons of filtered water; if too wet, add 1 tablespoon more protein powder.
Step 5. Transfer the mixture to your prepared pan and press firmly into an even layer using a piece of parchment paper or your hands (lightly oil them to prevent sticking). The surface should be smooth and level. Press down firmly to eliminate air pockets - this prevents crumbly bars. Score the surface into 20 equal rectangles using a knife edge.
Step 6. Refrigerate for at least 3 hours or until firm throughout. For best texture, let them set overnight. Once firm, remove from pan using parchment overhang and cut along score marks using a sharp knife. Clean the knife between cuts for neat edges. Each bar should weigh approximately 62g and feel dense but not hard.
Step 7. Store finished bars in an airtight container in the refrigerator for up to 10 days, or freeze individually wrapped bars for up to 3 months. Let frozen bars thaw at room temperature for 10-15 minutes before eating. For best flavor and texture, serve slightly chilled. Each bar provides approximately 28g protein, 2g fat, and 12g carbs.
Storage
Store in refrigerator in airtight container for up to 10 days. Can be frozen individually wrapped for up to 3 months. Best served slightly chilled. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.77
Cost per serving (store-bought)$2.50
Savings69%
Higher upfront ingredient costs are offset by bulk quantities that make multiple batches. Most ingredients like protein powder and sweeteners have very long shelf lives. The significant per-serving savings and clean ingredient quality make this worthwhile for regular consumers.