Cosmic Protein Brownie Bites
You know those Little Debbie Cosmic Brownies from childhood? This is the grown-up version — high-protein, fudgy, and topped with rainbow candy-coated chocolate just like the real deal. They’re a favorite for meal prep and dessert cravings, and the ganache is honestly a core memory now.
Make a batch at the beginning of the week, keep them in the fridge, and you’ve got the kind of treat that makes “just one more” hard to resist. Best part? The whole recipe takes less than 30 minutes start to finish.
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Recipe Tips
Don’t overbake: You want the bites set around the edges but slightly soft in the center — they’ll continue firming up as they cool.
Chill the ganache: Let it cool a bit before spooning on top for the best texture (not runny!).
Mini muffin tin = key: Standard muffin tins work too, but mini ones give that snackable feel.
Top while warm: The rainbow pieces stick better when the ganache is still slightly warm.
Make it freezer-friendly: Freeze without toppings and decorate after thawing if making ahead!
Ingredient Swaps: No almond flour ? Use oat flour or a gluten-free 1:1 blend. Don’t have Greek yogurt ? Cottage cheese blended smooth works just as well. If you don’t have protein powder ? Sub in extra cocoa powder for a richer chocolate flavor (they’ll just be a little less filling). No maple syrup ? Use honey or agave in equal amounts. No coconut milk for the ganache ? Use heavy cream or a dairy-free creamer for similar results.
Fridge: Store in an airtight container for 5–6 days.
Freezer: Freeze for up to 2 months. Wrap individually for best texture and thaw overnight or at room temp for a few hours.
More Recipes to try:
Cosmic Protein Brownie Bites
Ingredients
Brownie Base:
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 scoop chocolate protein powder
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp baking soda
Ganache:
- 1/2 cup chocolate chips
- 1/4 cup coconut milk the creamy part from the top of the can
- 1 tsp coconut oil optional for extra smoothness
Topping:
- Rainbow candy-coated chocolate pieces or sprinkles
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix together the almond flour, cocoa powder, protein powder, salt, and baking soda.
- Add in the Greek yogurt, maple syrup, and egg. Stir until smooth.
- Scoop into a greased mini muffin tin (makes 10–12 bites) and bake for 12–15 minutes, until set but still soft in the center.
- While they cool, make your ganache: gently heat the coconut milk until warm (not boiling). Pour over the chocolate chips, let sit for a minute, then stir until smooth. Add coconut oil if you want a shinier finish.
- Spoon the ganache over each brownie bite and top with candy pieces.
- Chill until the ganache sets.
These taste amazing- but mine were a crumbly mess! I couldn’t get them out of the muffin pan after baking and cooling. Any idea?
hey Amy! i’m so sorry to hear that. what kind of muffin pan were you using? I highly recommend a high quality one (Caraway is my go-to) and they literally slip right out of the pan!