Low-Calorie Protein Brownies with Greek Yogurt Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 brownies (3x3 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
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
- 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.
- 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.
- Add Wet Ingredients: Stir in the Greek yogurt, almond milk, and your preferred sweetener gently until just combined, being careful not to overmix.
- Adjust Batter Consistency: The batter should be thick but pourable. If too thick, add a small splash of milk to reach the right consistency.
- 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.
- Incorporate Melted Chocolate: Fold the melted chocolate into the batter until it is glossy and completely combined, ensuring an even distribution of chocolate flavor.
- 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.
- 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.
- 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
