High Protein Chocolate Protein Brownies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 2 scoops (approx. 60g) Chocolate Whey or Casein Protein Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Almond Flour or Oat Flour
- 1/2 cup Non-fat Plain Greek Yogurt
- 1/4 cup Liquid Egg Whites
- 1/2 cup Granulated Sweetener (Stevia or Erythritol)
- 1 teaspoon Baking Powder
- 1/4 cup Dark Chocolate Chips (optional)
- 1/4 cup Water or Unsweetened Almond Milk (as needed for consistency)
- A pinch of Salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with non-stick cooking spray to ensure the brownies don’t stick.
- In a large mixing bowl, whisk together the protein powder, cocoa powder, almond flour, granulated sweetener, baking powder, and a pinch of salt. Make sure there are no large clumps in the cocoa powder.
- Add the Greek yogurt and liquid egg whites to the dry mixture. Stir well with a spatula until a thick batter forms. If the batter is too dry or crumbly, add a tablespoon of water or almond milk at a time until it reaches a smooth, spreadable consistency.
- Gently fold in most of the chocolate chips, saving a few to sprinkle on top. The chocolate chips add extra pockets of melted chocolate that enhance the fudgy texture.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips on top. Place the pan in the oven and bake for 18 to 22 minutes. Be careful not to overbake; a toothpick inserted into the center should come out with just a few moist crumbs.
- Remove the brownies from the oven and let them cool completely in the pan. This is a very important step! Protein brownies continue to set as they cool, and cutting them too early can cause them to fall apart. Once cooled, slice into 9 squares.