Low-Calorie Protein Brownies with Greek Yogurt Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a bowl, whisk together oat flour, unsweetened cocoa powder, baking powder, and salt thoroughly until there are no lumps.
- Add wet ingredients: Stir in the Greek yogurt, almond milk, and your choice of sweetener gently just until the ingredients are combined—avoid overmixing.
- 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.
- 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.
- Combine melted chocolate: Fold the melted chocolate into the batter until the mixture is glossy and fully incorporated.
- Prepare for baking: Pour the batter evenly into the prepared baking dish. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
- 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.
- 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
