Low-Calorie Protein Brownies with Greek Yogurt Recipe

Introduction

These low-calorie protein brownies are a delicious and healthier twist on a classic dessert. Made with Greek yogurt and oat flour, they are moist, rich, and packed with protein, perfect for a guilt-free treat.

Ingredients

• 3/4 cup oat flour (or all-purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1/2 cup sweetener of choice (monk fruit preferred)
• 3.5 ounces dark chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
2. Step 2: In a large bowl, whisk together oat flour, cocoa powder, baking powder, and salt until there are no clumps.
3. Step 3: Add Greek yogurt, almond milk, and your chosen sweetener to the dry ingredients. Stir gently until just combined.
4. Step 4: Check the batter’s consistency; it should be thick but pourable. If it’s too thick, add a splash of almond milk to loosen it.
5. Step 5: Melt the dark chocolate chips in short 20-second bursts in the microwave, stirring until smooth. Add a little coconut oil if the chocolate is too thick.
6. Step 6: Fold the melted chocolate into the batter until it is glossy and fully incorporated.
7. Step 7: Pour the batter into the prepared baking dish, spreading it evenly. You can top with extra chocolate chips if you like.
8. Step 8: Bake for 30–35 minutes, or until the edges are set and a toothpick inserted comes out with moist crumbs. Let cool in the pan for 20 minutes, then lift out with the parchment to cool completely before slicing.

Tips & Variations

• For a nutty flavor and extra texture, add chopped walnuts or pecans to the batter before baking.
• Substitute Greek yogurt with a dairy-free alternative to make this vegan-friendly.
• Use your favorite low-calorie sweetener if monk fruit is not available; adjust sweetness to taste.
• To enhance chocolate flavor, sprinkle flaky sea salt on top before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave to enjoy a warm, soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of oat flour?

Yes, all-purpose flour works well as a substitute if you don’t have oat flour. The texture may be slightly different but still delicious.

Are these brownies gluten-free?

They are gluten-free only if you use certified gluten-free oat flour. Otherwise, substitute with a gluten-free flour blend to keep them safe for gluten-sensitive diets.

Low-Calorie Protein Brownies with Greek Yogurt Recipe

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★★★★★

5 from 147 reviews

These Low-Calorie Protein Brownies combine the rich flavor of cocoa with the creamy tang of Greek yogurt for a guilt-free treat. Using oat flour and a natural sweetener like monk fruit, these brownies are moist, fudgy, and packed with protein, perfect for a healthier dessert or snack option.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 brownies (3×3 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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Dry Ingredients

• 3/4 cup oat flour (or all-purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1/2 cup sweetener of choice (monk fruit preferred)

Chocolate

• 3.5 ounces dark chocolate chips

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
2. Combine Dry Ingredients: In a mixing bowl, whisk together oat flour, unsweetened cocoa powder, baking powder, and salt until the mixture is smooth and free of lumps.
3. Add Wet Ingredients: Stir in the Greek yogurt, almond milk, and your preferred sweetener gently until just combined, being careful not to overmix.
4. Adjust Batter Consistency: The batter should be thick but pourable. If too thick, add a small splash of milk to reach the right consistency.
5. Melt Chocolate Chips: Melt the dark chocolate chips in 20-second bursts in the microwave, stirring in between until smooth. If the chocolate is too thick, add a little coconut oil to loosen it.
6. Incorporate Melted Chocolate: Fold the melted chocolate into the batter until it is glossy and completely combined, ensuring an even distribution of chocolate flavor.
7. Transfer to Baking Dish: Pour the brownie batter into the prepared pan, spreading it evenly. Optionally, sprinkle additional chocolate chips on top for extra richness.
8. Bake the Brownies: Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
9. Cool and Slice: Let the brownies cool in the pan for about 20 minutes, then lift out the parchment paper and allow them to cool completely before slicing into squares.

Notes

• Oat flour can be substituted with all-purpose flour if preferred.
• Sweetener choice can vary; monk fruit is preferred for low calorie and glycemic impact.
• If you do not have coconut oil to loosen chocolate, any neutral oil like vegetable or canola can be used sparingly.
• Ensure not to overbake to keep brownies fudgy rather than dry.
• For a nut-free version, confirm almond milk is safe or substitute with oat or soy milk.

Keywords: low calorie brownies, protein brownies, Greek yogurt brownies, healthy dessert, sugar-free brownies, gluten-free option