Low-Calorie Protein Brownies with Greek Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Chocolate and Batter: Fold the melted chocolate into the batter until fully incorporated and the mixture has a glossy appearance.
- 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.
- 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.
- 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
