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Low-Calorie Protein Brownies

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3.9 from 53 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Chocolate: Fold the melted chocolate into the batter carefully until the mixture is glossy and fully combined, ensuring an even chocolate flavor throughout.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://yumfoodusa.com/low-calorie-protein-brownies/