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High Protein Greek Yogurt Brownies

High Protein Greek Yogurt Brownies - recipe card
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These brownies are dense, fudgy, and packed with protein thanks to Greek yogurt and a secret boost of chocolate protein powder. The cocoa and dark chocolate create a rich, deep chocolate flavor without any refined sugar. Each serving delivers an impressive 16 grams of protein, making them the perfect guilt-free dessert or post-workout treat.

Ingredients

Scale
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup creamy almond butter (or peanut butter)
  • 1 large egg
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup chocolate protein powder (whey or plant-based)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup dark chocolate chips (optional, for folding in)

Instructions

  1. Preheat oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with nonstick spray or a little coconut oil.
  2. In a large mixing bowl, combine the Greek yogurt, almond butter, egg, maple syrup, and vanilla extract. Whisk vigorously until the mixture is completely smooth and uniform, about 1 minute. The almond butter should be fully incorporated with no streaks.
  3. In a separate medium bowl, sift together the cocoa powder, chocolate protein powder, baking soda, and sea salt. Sifting is crucial to remove lumps from the cocoa and protein powder, ensuring a smooth batter. Whisk the dry ingredients until evenly combined.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix, or the brownies will become tough. If using chocolate chips, fold them in now.
  5. Transfer the batter to the prepared loaf pan and spread it evenly with an offset spatula. The batter will be thick and slightly sticky, resembling a dense fudge. Smooth the top as much as possible.
  6. Bake for 22-25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake; the brownies should still be slightly fudgy in the center. Start checking at 20 minutes.
  7. Remove from the oven and let cool completely in the pan on a wire rack. This allows the brownies to set up properly and prevents them from falling apart. Cooling takes about 30 minutes.
  8. Once cool, lift the brownies out using the parchment overhang and transfer to a cutting board. Cut into 4 equal squares. For clean cuts, wipe the knife with a damp cloth between slices.
  9. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. These brownies are delicious cold or at room temperature.
  10. For a protein boost, serve with an extra dollop of Greek yogurt or a drizzle of melted chocolate mixed with protein powder.
  11. Optional: Add 1/4 cup chopped walnuts or pecans for crunch and healthy fats, increasing healthy fats and adding 1-2g protein per serving.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Reheat in the microwave for 15-20 seconds or enjoy cold. These brownies are best served slightly warmed for maximum fudginess. If you prefer a sweeter brownie, add an extra tablespoon of maple syrup. For a vegan version, substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based protein powder and yogurt.

Nutrition

Keywords: high protein brownies, Greek yogurt brownies, healthy brownies, protein powder brownies, fudgy brownies, low sugar brownies, post workout dessert, chocolate protein brownies, easy brownie recipe, gluten free option, dessert with protein

Find it online: https://thehighproteinrecipes.com/high-protein-greek-yogurt-brownies-recipe/