👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly spray with cooking oil.
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2
In a large bowl, whisk together the Greek yogurt, eggs, vanilla extract, melted coconut oil (or butter), granulated sugar, and brown sugar substitute until completely smooth and well-combined.
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3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, protein powder, baking powder, and salt until no lumps remain.
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4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.
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5
Gently fold in 1/2 cup of the chocolate chips into the batter. Reserve the remaining 1/4 cup for sprinkling on top.
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6
Pour the brownie batter into the prepared baking pan and spread it evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
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7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The edges should be set, and the center may still be slightly soft.
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8
Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This is crucial for fudgy, clean-cut brownies.
💡 Notes
For a gluten-free version, use a 1:1 gluten-free baking flour blend. Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. These brownies also freeze well; wrap individual squares tightly and freeze for up to 2-3 months. Thaw at room temperature.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
