High Protein Chocolate Brownie
High Protein Chocolate Brownie
Ingredients
For the Cookie Batter (Wet Ingredients)
- 40 grams plain or vanilla nonfat Greek yogurt
- 25 ml egg whites
- 1/2 teaspoon vanilla extract, optional
For the Cookie Batter (Dry Ingredients)
- 10 grams all purpose flour
- 10 grams casein protein powder
- 5 grams oat flour
- 24 grams granulated sugar substitute
- 1 gram baking soda
- pinch salt
For the Brownie Batter (Wet Ingredients)
- 120 ml egg whites
- 80 grams plain or vanilla nonfat Greek yogurt
- 120 grams pumpkin purée
- 120 ml almond milk
For the Brownie Batter (Dry Ingredients)
- 35 grams all purpose flour, add more for a denser brownie
- 72-96 grams granulated sugar substitute
- 20 grams whey/casein blend protein powder
- 25 grams black or dark cocoa powder
- 2 grams baking soda
- 2 grams baking powder
- pinch salt
For the Cookie Topping
- 10 grams chocolate chips
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly spray two 5-inch or 6-inch springform pans with cooking spray.
⏱️ 10 min•🌡️ 180
- 2
In a medium bowl, combine all the wet ingredients for the cookie batter. In a separate small bowl, whisk together all the dry ingredients for the cookie batter. Add the dry ingredients to the wet ingredients and mix until just combined.
⏱️ 5 min
- 3
In a large bowl, combine all the wet ingredients for the brownie batter. In another separate medium bowl, whisk together all the dry ingredients for the brownie batter. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the brownie batter.
⏱️ 5 min
- 4
Divide the brownie batter evenly between the two prepared springform pans.
⏱️ 2 min
- 5
Dollop spoonfuls of the cookie batter over the brownie batter in each pan. Gently spread the cookie batter to cover most of the brownie layer. Sprinkle the chocolate chips evenly over the cookie batter.
⏱️ 3 min
- 6
Bake for 28-38 minutes for 6-inch pans, or 32-42 minutes for 5-inch pans, or until the edges are set and the centers are slightly soft. The exact baking time will depend on your oven and pan size.
⏱️ 40 min•🌡️ 180
- 7
Once baked, remove the brownies from the oven and let them cool completely in their pans for at least 30 minutes before serving. This allows them to set properly.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chocolate Brownie
For the Cookie Batter (Wet Ingredients)
- 40 grams plain or vanilla nonfat Greek yogurt
- 25 ml egg whites
- 1/2 teaspoon vanilla extract, optional
For the Cookie Batter (Dry Ingredients)
- 10 grams all purpose flour
- 10 grams casein protein powder
- 5 grams oat flour
- 24 grams granulated sugar substitute
- 1 gram baking soda
- pinch salt
For the Brownie Batter (Wet Ingredients)
- 120 ml egg whites
- 80 grams plain or vanilla nonfat Greek yogurt
- 120 grams pumpkin purée
- 120 ml almond milk
For the Brownie Batter (Dry Ingredients)
- 35 grams all purpose flour, add more for a denser brownie
- 72-96 grams granulated sugar substitute
- 20 grams whey/casein blend protein powder
- 25 grams black or dark cocoa powder
- 2 grams baking soda
- 2 grams baking powder
- pinch salt
For the Cookie Topping
- 10 grams chocolate chips
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly spray two 5-inch or 6-inch springform pans with cooking spray.
⏱️ 10 min•🌡️ 180 - 2
In a medium bowl, combine all the wet ingredients for the cookie batter. In a separate small bowl, whisk together all the dry ingredients for the cookie batter. Add the dry ingredients to the wet ingredients and mix until just combined.
⏱️ 5 min - 3
In a large bowl, combine all the wet ingredients for the brownie batter. In another separate medium bowl, whisk together all the dry ingredients for the brownie batter. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the brownie batter.
⏱️ 5 min - 4
Divide the brownie batter evenly between the two prepared springform pans.
⏱️ 2 min - 5
Dollop spoonfuls of the cookie batter over the brownie batter in each pan. Gently spread the cookie batter to cover most of the brownie layer. Sprinkle the chocolate chips evenly over the cookie batter.
⏱️ 3 min - 6
Bake for 28-38 minutes for 6-inch pans, or 32-42 minutes for 5-inch pans, or until the edges are set and the centers are slightly soft. The exact baking time will depend on your oven and pan size.
⏱️ 40 min•🌡️ 180 - 7
Once baked, remove the brownies from the oven and let them cool completely in their pans for at least 30 minutes before serving. This allows them to set properly.
⏱️ 30 min