Fudgy Greek yogurt protein brownies
35 min · 7 g protein · 83 cals / serving
Dark, fudgy cocoa brownies with chocolate casein, Greek yogurt and applesauce standing in for most of the butter and sugar, a spoonful of peanut butter for a dense, rich crumb, and chopped dark chocolate for the melting pockets everyone is really there for.
Ingredients
- 1/2 cup cocoa powder
- 2 1/4 scoops (70 g) casein protein powder, chocolate, casein or a whey-casein blend (not pure whey)
- 1/2 cup rolled oats, blended to flour
- 3/4 tsp baking powder
- a pinch salt
- 2 eggs
- 1 cup nonfat Greek yogurt
- 1/3 cup + 1 tbsp applesauce
- 1 1/2 tbsp peanut butter, smooth, softened
- 2 1/2 tbsp granulated sugar
- 1/2 tsp stevia, pure extract powder, or a sweetener that replaces 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 1 oz dark chocolate 70-85%, chopped
Steps
- Heat the oven to 350°F and line a 8 inch square tin with baking paper. Whisk the cocoa, casein, oat flour, baking powder and salt together, breaking up any lumps.
- In another bowl whisk the peanut butter with the eggs until smooth, then whisk in the yogurt, applesauce, sugar, stevia and vanilla. Stir in the dry mix until no streaks remain; the batter is thick.
- Fold in most of the chopped chocolate, spread the batter in the tin and scatter the rest on top.
- Bake 18–22 minutes, until the edges are set, a skewer in the center comes out with moist crumbs and the center reads at least 160°F. Cool completely in the tin, then chill 30 minutes before cutting into 16 squares.
Good to know
Why do they need to cool before cutting?
Protein brownies finish setting as they cool, and that is where the fudgy texture comes from. Cut warm and they look underdone and gummy; cut cold and they are dense and clean.
Can I use whey instead of casein?
You can, but whey bakes up springy and cake-like, so the brownies come out spongy rather than fudgy. Casein or a whey-casein blend stays dense and moist.
How do I stop them going dry?
Pull them early. Protein powder dries out faster than flour, so take them out when the skewer still shows moist crumbs, not when it comes out clean.
Alternatives
Per
- Calories
- 210
- Protein
- (34%)
- 18 g
- Fat
- (31%)
- 7 g
- Carbohydrates
- (35%)
- 21 g
- of which sugar
- 10 g
- Fiber
- 4 g
- Sodium
- 212 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1320 kcal goes into the pot and 699 g of ingredients comes out as about 629 g of food: 210 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.