Low-Calorie Protein Brownies with Greek Yogurt Recipe

Introduction

These low-calorie protein brownies are a delicious way to satisfy your chocolate cravings without the guilt. Made with Greek yogurt and oat flour, they offer a moist texture and a good protein boost, perfect for a healthy treat.

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 the oven to 350°F (175°C). Line and lightly grease an 8×8-inch baking dish with parchment paper.
2. Step 2: In a bowl, whisk together the oat flour, cocoa powder, baking powder, and salt until there are no clumps.
3. Step 3: Add the Greek yogurt, almond milk, and sweetener to the dry ingredients. Stir gently until just combined.
4. Step 4: Check the batter consistency; it should be thick but pourable. If too thick, add a splash of almond milk to loosen it.
5. Step 5: Melt the dark chocolate chips in 20-second intervals in the microwave, stirring between each 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 combined.
7. Step 7: Pour the batter into the prepared baking dish, spreading it evenly. Optionally, sprinkle extra chocolate chips on top.
8. Step 8: Bake for 30–35 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Cool for 20 minutes in the pan, then lift out and cool completely before slicing.

Tips & Variations

• Use monk fruit sweetener for a low-glycemic option that won’t spike blood sugar.
• Swap oat flour for almond flour for a nuttier flavor and gluten-free version.
• Add a teaspoon of vanilla extract to the batter for enhanced flavor.
• Mix in a handful of chopped nuts or dried fruit for added texture.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, all-purpose flour can be used as a substitute, but oat flour adds a slightly nuttier taste and a healthier fiber boost.

Are these brownies vegan?

No, these are not vegan because they use Greek yogurt and possibly dark chocolate containing dairy. Use dairy-free yogurt and vegan chocolate chips to make a vegan version.

Low-Calorie Protein Brownies with Greek Yogurt Recipe

Print Recipe

★★★★★

5 from 81 reviews

These Low-Calorie Protein Brownies with Greek Yogurt are a healthier twist on traditional brownies, combining oat flour and unsweetened cocoa for deep chocolate flavor while packing in protein from creamy Greek yogurt. Sweetened naturally with monk fruit, these brownies are moist, fudgy, and easy to make, perfect for a guilt-free indulgence.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 brownies (3×3 inch squares) 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
• Optional: coconut oil for melting chocolate (as needed)

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 large bowl, whisk together oat flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps.
3. Add Wet Ingredients: Add Greek yogurt, almond milk, and your chosen sweetener into the dry mixture. Stir gently until just combined to ensure a tender texture.
4. Adjust Batter Consistency: Check the batter’s thickness; it should be thick yet pourable. If too thick, add a small splash of almond milk to loosen it slightly.
5. Melt Chocolate Chips: Melt the dark chocolate chips in 20-second intervals in a microwave, stirring in between until smooth. If the melted chocolate is too thick, add a small amount of coconut oil to help thin it out.
6. Combine Chocolate and Batter: Fold the melted chocolate into the brownie batter until it becomes glossy and fully incorporated.
7. Prepare to Bake: Pour the batter evenly into the prepared baking dish. Optionally, sprinkle some extra dark chocolate chips on top for added texture and richness.
8. Bake: Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no raw batter.
9. Cool and Serve: Let the brownies cool in the pan for 20 minutes. Then, lift out the parchment paper and place on a cooling rack to cool completely before slicing and serving.

Notes

• Oat flour can be substituted with all-purpose flour if desired, but oat flour increases fiber and protein content.
• Use monk fruit sweetener for a low-calorie option to keep the brownies diabetic-friendly.
• Adding coconut oil to the melted chocolate chips helps achieve a smoother consistency for folding.
• Ensure not to overbake; brownies should be moist inside for fudginess.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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