👩🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
-
2
In a medium bowl, whisk together the flour, cocoa powder, protein powder, baking soda, and salt. Set aside.
-
3
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy, about 1-2 minutes.
-
4
Stir in the Greek yogurt, melted butter (or coconut oil), and vanilla extract until well combined.
-
5
Add the dry ingredients to the wet ingredients. Fold with a spatula until just combined and no dry streaks of flour remain. Do not overmix.
-
6
Gently fold in the chocolate chips.
-
7
Pour the batter into the prepared baking pan and spread evenly. If desired, sprinkle a few extra chocolate chips on top.
-
8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should look set.
-
9
Let the brownies cool completely in the pan on a wire rack before lifting out and slicing into 9 squares. Cooling is crucial for fudgy texture.
💡 Notes
For the best fudgy results, do not overbake! A little undercooked is ideal. Store cooled brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For extra flavor, sprinkle with a pinch of flaky sea salt before serving.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
18g
Total Fat
13g
Saturated Fat
7g
Carbs
28g
Fiber
3g
Sugar
15g
Sodium
180mg
Cholesterol
55mg
