Low-Calorie Protein Brownies with Greek Yogurt Recipe

Introduction

These low-calorie protein brownies are a delicious way to satisfy your chocolate cravings without the guilt. Made with Greek yogurt and oat flour, they offer a moist texture and a boost of protein. Perfect for a healthier treat or post-workout snack.

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 medium bowl, whisk together oat flour, cocoa powder, baking powder, and salt until there are no clumps.
3. Step 3: Add the Greek yogurt, almond milk, and sweetener to the dry ingredients. Stir gently until just combined.
4. Step 4: Check the consistency of the batter—it should be thick but still pourable. If it’s too thick, add a splash of almond milk to loosen it.
5. Step 5: Melt the dark chocolate chips in the microwave in 20-second bursts, stirring in between until smooth. If the chocolate is too thick, add a little coconut oil to help thin it out.
6. Step 6: Fold the melted chocolate into the batter until it looks glossy and fully mixed.
7. Step 7: Pour the batter into the prepared baking dish, spreading it evenly. Optionally, sprinkle extra chocolate chips on top for added texture.
8. Step 8: Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool in the pan for 20 minutes, then carefully lift out using the parchment to cool completely before slicing.

Tips & Variations

• For a nutty twist, substitute part of the oat flour with almond flour.
• Experiment with different sweeteners like maple syrup or honey, but adjust liquid amounts accordingly.
• Add a teaspoon of vanilla extract for enhanced flavor.
• Incorporate chopped nuts or dried fruit for added texture.
• Make mini brownies by baking in a muffin tin for faster cooking and portion control.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them moist, you can place a slice of bread in the container. Reheat briefly in the microwave before serving for a soft texture, or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour for oat flour in a 1:1 ratio. The texture may be slightly different but still delicious.

Are these brownies vegan?

No, this recipe uses Greek yogurt which is dairy-based. To make vegan brownies, you could try using a plant-based yogurt alternative.

Low-Calorie Protein Brownies with Greek Yogurt Recipe

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★★★★★

4.8 from 635 reviews

These low-calorie protein brownies are a guilt-free treat made with oat flour, Greek yogurt, and unsweetened cocoa powder. Sweetened naturally with monk fruit and enriched with dark chocolate chips, they offer a deliciously fudgy texture with added protein and less sugar. Perfect for a nutritious snack or dessert.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

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

Add-ins

• 3.5 ounces dark chocolate chips

Instructions

1. Preheat the oven: Set 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. Mix dry ingredients: In a bowl, whisk together oat flour, unsweetened cocoa powder, baking powder, and salt thoroughly until there are no lumps.
3. Add wet ingredients: Stir in the Greek yogurt, almond milk, and your choice of sweetener gently just until the ingredients are combined—avoid overmixing.
4. Adjust batter consistency: The batter should be thick but pourable; if it’s too thick, add a small splash of almond milk to loosen it up.
5. Melt chocolate chips: Melt the dark chocolate chips in 20-second intervals in the microwave, stirring after each burst until smooth. If the melted chocolate is too thick, add a teaspoon of coconut oil to achieve a better consistency.
6. Combine melted chocolate: Fold the melted chocolate into the batter until the mixture is glossy and fully incorporated.
7. Prepare for baking: Pour the batter evenly into the prepared baking dish. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
9. Cool and serve: Let the brownies cool in the pan for 20 minutes. Then, lift them out using the parchment paper and allow them to cool completely before slicing and serving.

Notes

• Using oat flour makes the brownies gluten-free; ensure your oat flour is certified gluten-free if needed.
• Monk fruit sweetener keeps this recipe low in calories; you can substitute with another low-calorie sweetener if preferred.
• Greek yogurt adds protein and moisture; full-fat or low-fat yogurt can be used depending on dietary preference.
• Adding a splash of almond milk helps achieve the right batter consistency if it feels too dry.
• These brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: low-calorie brownies, protein brownies, Greek yogurt brownies, healthy brownies, monk fruit sweetener, oat flour brownies, gluten-free dessert