If you’re craving a sweet treat without the guilt, these Low-Calorie Protein Brownies are the perfect solution. They combine rich cocoa flavor with the wholesome goodness of Greek yogurt, making every bite decadently moist yet guilt-free. Packed with protein and low in calories, this recipe lets you indulge your chocolate cravings while keeping your nutrition goals on track. Trust me, once you try these brownies, they’ll quickly become a favorite go-to snack or dessert for any time of day.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in creating that perfect brownie texture and flavor. From the wholesome oat flour to the creamy Greek yogurt, every element adds its own magic to make these Low-Calorie Protein Brownies truly special.
- Oat flour (or all-purpose) 3/4 cup: Provides a tender crumb and adds a bit of natural sweetness and fiber to your brownies.
- Cocoa powder, unsweetened 1/2 cup: Brings that deep, rich chocolate flavor without adding extra fat or sugar.
- Baking powder 1/2 tsp: Ensures your brownies rise just enough, giving them a soft and slightly airy texture.
- Salt 1/4 tsp: Enhances all the other flavors and balances the sweetness beautifully.
- Greek yogurt 1 cup: Adds moisture, protein, and a slight tang that elevates the overall taste.
- Almond milk 1/2 cup: Keeps the batter smooth and light while complementing the yogurt without overpowering flavor.
- Sweetener of choice (Monk fruit preferred) 1/2 cup: Adds just the right amount of sweetness without the calorie overload.
- Dark chocolate chips 3.5 ounces: Melted into the batter, they add a luscious chocolate richness and extra flair.
How to Make Low-Calorie Protein Brownies
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to ensure your brownies release easily after baking. This simple prep step sets the stage for perfectly baked brownies that don’t stick or crumble.
Step 2: Mix the Dry Ingredients
Next, whisk together the oat flour, unsweetened cocoa powder, baking powder, and salt until everything is evenly combined with no clumps. This blend is the chocolatey base that will give your brownies their rich flavor and satisfying texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, add your Greek yogurt, almond milk, and sweetener of choice. Stir gently to combine—this creates the creamy, moist base for your brownie batter, ensuring the protein stays intact and the texture stays soft.
Step 4: Bring the Batter Together
Pour the wet ingredients into the dry mixture and gently stir until everything is just combined. Your batter should be thick but still pourable; if it feels too dense, add a splash of almond milk to loosen it slightly. This ensures even baking and a tender crumb.
Step 5: Melt the Chocolate Chips
Melt your dark chocolate chips by heating them in short 20-second bursts in the microwave, stirring frequently until smooth. If the texture feels too thick, stir in a small amount of coconut oil to achieve that glossy, silky consistency you’re looking for.
Step 6: Incorporate Melted Chocolate
Fold the melted chocolate into the batter until it becomes glossy and fully combined. This step infuses the brownies with intense chocolate flavor and creates a luscious, fudgy texture that makes these Low-Calorie Protein Brownies absolutely irresistible.
Step 7: Bake Your Brownies
Pour the batter evenly into your prepared baking dish, spreading it with a spatula. For an extra touch, sprinkle a few more chocolate chips on top. Bake for 30 to 35 minutes—edges should be set, and a toothpick inserted into the center should come out with moist crumbs but not wet batter.
Step 8: Cool and Slice
Allow the brownies to cool in the pan for at least 20 minutes, then lift them out using the parchment paper and let them cool completely before slicing. This cooling step helps the brownies firm up, so they cut cleanly and hold their shape beautifully.
How to Serve Low-Calorie Protein Brownies
Garnishes
Adding a garnish like a light dusting of cocoa powder or a sprinkle of crushed nuts can elevate the brownies visually and texturally. Fresh berries or a drizzle of a low-sugar chocolate sauce are also delightful for added flavor and color.
Side Dishes
Serve these brownies alongside a dollop of vanilla Greek yogurt or a small scoop of low-fat ice cream for an indulgent yet balanced dessert experience. A hot cup of coffee or herbal tea pairs perfectly to complement the rich chocolate notes.
Creative Ways to Present
For an eye-catching presentation, cut the brownies into bite-sized squares and serve on a platter with toothpicks for easy snacking at parties. Alternatively, layer brownie pieces with Greek yogurt and fresh fruits in a parfait glass for a creatively indulgent treat.
Make Ahead and Storage
Storing Leftovers
Leftover Low-Calorie Protein Brownies store wonderfully in an airtight container at room temperature for up to 3 days. For longer freshness, move them to the refrigerator, where they will keep moist and delicious for up to a week.
Freezing
You can freeze brownies by wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe container or bag. This method preserves their texture and flavor for up to 3 months, making them perfect for future cravings.
Reheating
To enjoy frozen or refrigerated brownies warm, simply microwave for 15 to 20 seconds or pop them in a preheated oven at 300°F for 5 to 7 minutes. Warmed brownies bring back that freshly baked softness and melty chocolate goodness every time.
FAQs
Can I substitute the oat flour with another type of flour?
Absolutely! While oat flour adds a nice texture and fiber, you can use all-purpose flour or even almond flour if you prefer. Just keep in mind the texture might shift slightly depending on the choice.
Is it possible to make these brownies vegan?
To make these Low-Calorie Protein Brownies vegan, swap out Greek yogurt for a non-dairy yogurt alternative and use plant-based milk as specified. Make sure your sweetener and chocolate chips are also vegan friendly.
How many brownies does this recipe yield?
This recipe bakes up into about 9 standard-sized brownies, perfect for sharing or savoring throughout the week as a protein-packed snack.
Can I use regular sugar instead of monk fruit sweetener?
Yes, regular sugar or another sweetener like maple syrup can be used, but keep in mind it may increase the calorie count slightly. Adjust to your preferred sweetness level accordingly.
What’s the best way to keep these brownies moist?
The Greek yogurt in the recipe does a fantastic job of keeping the brownies moist, but ensuring you don’t overbake them is key. Remove from the oven as soon as a toothpick comes out with moist crumbs for the best results.
Final Thoughts
These Low-Calorie Protein Brownies are a delicious, wholesome way to satisfy your chocolate cravings without any guilt. With simple ingredients and an easy process, they’re a kitchen winner you’ll reach for time and again. I can’t wait for you to try making them and discover your new favorite healthy treat!
PrintLow-Calorie Protein Brownies
These Low-Calorie Protein Brownies are a delicious and healthier twist on a classic treat. Made with oat flour, unsweetened cocoa powder, and Greek yogurt, these brownies provide a protein boost while keeping calories in check. Sweetened with monk fruit and enriched with dark chocolate, they offer a rich chocolate flavor without the guilt. Perfect for a post-workout snack or anytime dessert, these brownies balance indulgence with nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings (1 brownie each in a 8×8-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Dry 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
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: extra dark chocolate chips for topping
- Optional: coconut oil for melting chocolate if needed
Instructions
- Preheat Oven and Prepare Pan: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder, and salt until the mixture is uniform and free of clumps.
- Add Wet Ingredients: To the dry mixture, add Greek yogurt, almond milk, and sweetener. Stir gently until just combined to avoid overmixing which can affect texture.
- Adjust Batter Consistency: Check the batter; it should be thick yet pourable. If too thick, add a splash more almond milk to achieve the right consistency.
- Melt Chocolate Chips: Melt the dark chocolate chips in 20-second intervals in the microwave, stirring in between until smooth. If the chocolate is too thick, add a small amount of coconut oil to thin it out.
- Incorporate Chocolate: Fold the melted chocolate into the batter carefully until the mixture is glossy and fully combined, ensuring an even chocolate flavor throughout.
- Pour and Spread Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly. Optionally, sprinkle extra chocolate chips on top for added texture and richness.
- Bake: Bake for 30 to 35 minutes until the edges are set and a toothpick inserted comes out with moist crumbs, indicating the brownies are perfectly baked and moist inside.
- Cool: Allow the brownies to cool for about 20 minutes in the pan. Then lift them out using the parchment paper and let them cool completely before slicing to ensure clean cuts.
Notes
- Oat flour can be substituted with all-purpose flour but oat flour adds extra nutrition and fiber.
- Monk fruit sweetener is recommended for low-calorie benefits but any sweetener can be used as preferred.
- Ensure not to overmix the batter to keep brownies tender and moist.
- If the batter is too thick, adding a little more almond milk helps achieve a better texture.
- Melt chocolate carefully to avoid burning; use coconut oil to adjust consistency if needed.
- Brownies are best cooled completely before slicing for clean edges.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.