Description
These Protein-Packed Greek Yogurt Brownies are a delicious and healthier twist on traditional brownies, featuring nonfat Greek yogurt and chocolate protein powder to boost protein content while keeping them moist and rich. Sweetened with monk fruit sweetener for a lower sugar option, they’re perfect for a guilt-free indulgence or post-workout treat.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup monk fruit sweetener (granulated, can substitute sugar)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup nonfat Greek yogurt
- 3/4 cup milk (fairlife milk recommended for added protein)
- 1/4 cup chocolate protein powder
- 1/2 cup chocolate chips (melted)
Topping
- 2 tbsp chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, monk fruit sweetener, baking powder, and salt. Stir well until evenly mixed.
- Melt Chocolate and Combine Wet Ingredients: Melt the 1/2 cup of chocolate chips in 30-second intervals in the microwave, stirring after each interval, until smooth. Let it cool slightly. Then add the melted chocolate, milk, Greek yogurt, and chocolate protein powder to the dry ingredients. Mix thoroughly until you have a smooth batter.
- Prepare Baking Dish: Grease an 8×8 inch baking dish or line it with parchment paper. Pour the brownie batter into the dish and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the batter.
- Bake: Place the dish in the preheated oven and bake for 28-33 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean, with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. Once cool, slice into 9 equal brownies. Store any leftovers in the refrigerator for freshness.
Notes
- Using fairlife milk adds more protein to the batter, but any milk of choice works.
- Make sure the melted chocolate is not too hot before adding to the batter to avoid curdling the yogurt.
- For a vegan version, substitute Greek yogurt and milk with plant-based alternatives and use vegan chocolate chips, though the protein content will differ.
- These brownies are best stored in the fridge and can last up to 5 days.
- To enhance texture, avoid overbaking; check at 28 minutes for moist brownies.
