Description
These fudgy protein brownies are a delicious and healthier take on classic brownies, packed with protein from whey or plant-based powder, and made moist with Greek yogurt and applesauce. Perfect as a guilt-free treat that combines rich chocolate flavor with added nutrition, they are ideal for a post-workout snack or anytime indulgence.
Ingredients
Scale
Main Ingredients
- 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
- 1/4 cup (60g) unsweetened applesauce
- 2 large eggs
- 1/4 cup (60ml) brewed coffee or milk
- 1/3 cup (80g) natural peanut butter or almond butter
- 1/2 cup (100g) coconut sugar or brown sugar substitute
- 1/2 cup (45g) unsweetened cocoa powder
- 1/4 cup (25g) chocolate whey protein powder (or plant-based protein)
- 1/4 cup (30g) almond flour (or oat flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (60g) dark chocolate chips or chunks
Optional Add-ins
- 1/4 teaspoon espresso powder
- 1/4 teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together the Greek yogurt, unsweetened applesauce, eggs, brewed coffee or milk, and natural peanut or almond butter until the mixture is smooth and fully combined.
- Add the Sugar and Cocoa Powder: Stir in the coconut sugar and unsweetened cocoa powder thoroughly. Continue mixing until the batter becomes thick and uniform, scraping down the bowl sides as needed.
- Incorporate the Dry Ingredients: Add the chocolate whey or plant-based protein powder, almond flour, baking soda, salt, and any chosen optional add-ins such as espresso powder, vanilla extract, or cinnamon. Stir until the batter is thick and smooth.
- Fold in the Chocolate Chips: Gently fold in the dark chocolate chips or chunks, reserving a few to sprinkle on top before baking for extra chocolatey goodness.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 18 to 22 minutes until the center is just set and a toothpick inserted comes out with moist crumbs — do not overbake to maintain fudginess.
- Cool and Slice: Let the brownies cool in the pan for at least 15 to 20 minutes to set properly, then cut into nine squares and serve.
Notes
- For dairy-free options, use a plant-based yogurt and protein powder.
- To intensify the chocolate flavor, add espresso powder and cinnamon as optional ingredients.
- Do not overbake; the brownies should remain moist and fudgy in the center.
- Substitute almond flour with oat flour for a nut-free version.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
