Low-Calorie Protein Brownies with Greek Yogurt Recipe

Introduction

These low-calorie protein brownies are a delicious way to satisfy your chocolate cravings while keeping things healthy. Made with Greek yogurt and oat flour, they’re moist, rich, and packed with protein without the guilt.

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 bowl, whisk together oat flour, cocoa powder, baking powder, and salt until the mixture is smooth and free of lumps.
3. Step 3: Add the Greek yogurt, almond milk, and sweetener to the dry ingredients. Stir gently until just combined without overmixing.
4. Step 4: Check the batter’s consistency; it should be thick but pourable. If it seems too thick, add a splash of almond milk to loosen it.
5. Step 5: Melt the dark chocolate chips in 20-second bursts in the microwave, stirring each time until smooth. Add a little coconut oil if the chocolate is too thick.
6. Step 6: Fold the melted chocolate into the batter until it’s glossy and fully incorporated.
7. Step 7: Pour the batter into the prepared baking dish. Spread it evenly and sprinkle extra chocolate chips on top if desired.
8. Step 8: Bake for 30 to 35 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Let cool 20 minutes in the pan, then lift out and cool completely before slicing.

Tips & Variations

• Use almond or coconut flour for a gluten-free version, adjusting the liquid slightly to get the right batter consistency.
• Try swapping dark chocolate chips for chopped nuts to add crunch.
• For a sweeter treat, sprinkle a bit of sea salt on top before baking to enhance the chocolate flavor.
• If Greek yogurt is too tangy, use plain or vanilla-flavored to mellow the taste.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm in the microwave for 10-15 seconds or serve at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute oat flour with regular flour?

Yes, all-purpose flour works well and will produce a similar texture, though oat flour adds a nuttier flavor and extra fiber.

Is it okay to use a different milk substitute?

Absolutely! Any plant-based or dairy milk can be used. Just keep the batter consistency in mind and adjust the amount slightly if needed.

Low-Calorie Protein Brownies with Greek Yogurt Recipe

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Delicious and healthy low-calorie protein brownies made with oat flour, Greek yogurt, and unsweetened cocoa powder. These brownies are sweetened naturally with monk fruit and feature melted dark chocolate for a rich texture, perfect for a guilt-free treat.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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 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

1. Preheat Oven: 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.
2. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder, and salt until the mixture is lump-free and well combined.
3. Add Wet Ingredients: Add the Greek yogurt, almond milk, and your chosen sweetener to the dry mixture. Gently stir until the batter is just combined; avoid overmixing to keep the brownies tender.
4. Adjust Batter Consistency: Check the batter consistency—it should be thick but still pourable. If it’s too thick, add a splash of almond milk to loosen it slightly.
5. Melt Chocolate: Melt the dark chocolate chips in 20-second bursts in the microwave, stirring in between until smooth. If the chocolate becomes too thick, mix in a small amount of coconut oil to achieve a glossy, pourable texture.
6. Combine Chocolate and Batter: Fold the melted chocolate into the batter until fully incorporated and the mixture has a glossy appearance.
7. Prepare for Baking: Pour the batter into the prepared baking dish and spread it evenly. Optionally, sprinkle extra chocolate chips on top for added texture and richness.
8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
9. Cool and Serve: Allow the brownies to cool for 20 minutes in the baking dish, then carefully lift them out using the parchment paper. Let them cool completely on a wire rack before slicing and serving.

Notes

• You can substitute oat flour with all-purpose flour if preferred.
• Use monk fruit sweetener to keep the brownies low-calorie and diabetic-friendly.
• If the batter feels too dry, add almond milk a tablespoon at a time until the desired consistency is reached.
• For a richer chocolate flavor, use high-quality dark chocolate chips with at least 70% cocoa.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These brownies are naturally gluten-free if using oat flour certified gluten-free.

Keywords: low calorie brownies, protein brownies, healthy brownies, Greek yogurt brownies, oat flour brownies, diabetic friendly dessert