Low-Calorie Protein Brownies with Greek Yogurt

On a cozy afternoon when dessert cravings hit but health goals are calling, a stash of Greek yogurt and dark chocolate chips can spark some kitchen magic.

These Protein Brownies with Greek Yogurt deliver a high-protein and low-cal treat that fuels the body and soul.

Ready to bake a dessert that’s as wholesome as it is delicious? Let’s get started!

Why You Should Make These Brownies

• Fudgy
• Protein-packed
• Low-cal
• Chocolatey

Protein Brownies with Greek Yogurt

For these delicious, guilt-free brownies, you’ll need the following ingredients:

Ingredients

Ingredient	Amount
Oat flour (or all-purpose)	3/4 cup
Cocoa powder, unsweetened	1/2 cup
Baking powder	1/2 tsp
Salt	1/4 tsp
Greek yogurt	1 cup
Almond milk	1/2 cup
Sweetener of choice (Monk fruit preferred)	1/2 cup
Dark chocolate chips	3.5 ounces

Optional Add-Ons

• 1 tbsp chopped walnuts – Mixes in for a nutty crunch.
• 1/4 tsp espresso powder – Deepens chocolate flavor subtly.
• 1/2 tsp cinnamon – Adds a warm, cozy twist.

Tools You’ll Need

• 8×8-inch baking dish – Bakes brownies to fudgy perfection.
• Parchment paper – Ensures easy removal and cleanup.
• Large mixing bowl – Combines ingredients smoothly.
• Microwave-safe bowl – Melts chocolate chips evenly.
• Spatula – Folds and spreads batter neatly.

Step-by-Step Instructions

Step 1: Preheat and Prep

Set the oven to 350°F (175°C) to warm up—takes about 10 minutes. Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy lifting—grease lightly.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk 3/4 cup oat flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt until no clumps remain. Sets the foundation—smells chocolatey already.

Step 3: Add Wet Ingredients

Add 1 cup Greek yogurt, 1/2 cup almond milk, and 1/2 cup sweetener (like Monk fruit) to the dry mix—stir gently with a spatula until just combined. Avoid overmixing to keep it fudgy.

Step 4: Check Batter Consistency

The batter should be thick but pourable—if it’s too dense, add a splash (1-2 tsp) of almond milk and stir lightly. Should look smooth and rich, not lumpy.

Step 5: Melt Chocolate Chips

In a microwave-safe bowl, melt 3.5 ounces dark chocolate chips—microwave in 20-second bursts, stirring each time, until smooth. Add 1/2 tsp coconut oil if it’s too thick.

Step 6: Fold in Chocolate

Pour the melted chocolate into the batter—fold gently with the spatula until fully blended, creating a glossy, chocolatey mix. Don’t overmix—keeps the texture right.

Step 7: Pour and Smooth

Transfer the batter to the lined baking dish—spread evenly with the spatula, smoothing the top for a neat look. Add extra chocolate chips on top if you’re feeling indulgent.

Step 8: Bake and Cool

Bake for 30-35 minutes until the edges are set and a toothpick shows a few moist crumbs. Cool in the pan for 20 minutes, then lift out and cool fully before slicing.

Storage and Serving

Store in an airtight container in the fridge for up to 5 days—freeze for up to 2 months, thawing overnight in the fridge. Serve at room temp or slightly warmed for a fudgy treat.

Substitutes and Variations

• Flour Swap – Use almond flour for even lower carbs.
• Topping Boost – Sprinkle with sea salt or swirl in 1 tbsp peanut butter.

Nutritional Breakdown

Nutrient	Per Brownie (16 brownies total)
Calories	120 kcal
Fat	6g
Protein	5g
Total Carbs	10g
Fiber	2g
Net Carbs	8g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with a protein smoothie for a post-workout treat.
• Pair with black coffee for a bold, balancing sip.
• Add fresh blueberries for a tart, juicy contrast.

Common Mistakes to Avoid

1. Using cold Greek yogurt and ending with a lumpy batter – Cold yogurt doesn’t blend smoothly, leaving grainy pockets in the batter; a chunky mix was a bummer—let yogurt sit at room temp for 20 minutes.
2. Overbaking and drying out the brownies – Baking past 35 minutes turns moist brownies into dry squares; a crumbly batch taught patience—check at 30 minutes for moist crumbs.
3. Skipping parchment and struggling to remove brownies – Without parchment, brownies stick to the pan, making removal messy; a stuck pan was frustrating—always line with overhang.

FAQs

Can I use regular flour?

Yes, all-purpose works but increases carbs.

No almond milk?

Use regular milk—same amount.

Can I skip chocolate chips?

Yes, but reduce sweetener by 1 tbsp to balance.

How do I know they’re done?

Toothpick should have moist crumbs, not wet batter.

In Conclusion

When dessert cravings meet health goals, these high-protein, low-calorie brownies with Greek yogurt swoop in with fudgy, guilt-free perfection. Bake a batch to satisfy that sweet tooth, and swing back with a comment to share your experience—can’t wait to hear how they turn out!