Line an 8x8” brownie pan with parchment paper. Set aside.

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Feel free to add some mini chocolate chips here! Mixture should be thick and fudgy, like cookie dough.

Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.

Lift the mixture out of the pan. Slice into 10 bars. Individually wrap the protein bars in plastic sandwich baggies. Keeps in the refrigerator for ~1 week, or in the freezer for up to 3 months.