👩🍳 Instructions
-
1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly spray with non-stick cooking spray.
-
2
In a large bowl, whisk together the cocoa powder, flour, protein powder, sugar, baking powder, and salt until no lumps remain.
-
3
In a separate medium bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth.
-
4
Pour the wet mixture into the dry ingredients. Add the melted butter or coconut oil. Gently fold with a spatula until just combined. Be careful not to overmix. If the batter is too thick, add milk 1 tablespoon at a time until it's a thick but spreadable consistency.
-
5
If using, gently fold in chocolate chips. Pour the batter into the prepared pan and spread evenly. Sprinkle with flaky sea salt, if desired.
-
6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
-
7
Allow brownies to cool completely in the pan on a wire rack before lifting out by the parchment paper and slicing into squares. This ensures a fudgy texture and clean cuts.
💡 Notes
Store cooled brownies in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. For longer storage, individual brownies can be wrapped and frozen for 2-3 months. For a gluten-free option, use a 1:1 gluten-free baking blend, but be aware texture may vary. Only use whey protein powder for best results; avoid most plant-based proteins.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
