83 Calorie Protein Crackly Top Fudge Brownie
83 Calorie Protein Crackly Top Fudge Brownie
Ingredients
Wet Ingredients
- 2 medium eggs
- 120 g egg whites
- 170 g 0% Greek yogurt
- 30 g coconut oil, melted
- 5 ml vanilla extract, optional
Dry Ingredients
- 210 g granulated 1:1 sugar substitute, or regular sugar
- 40 g all-purpose flour
- 50 g cocoa powder
- 60 g chocolate or vanilla protein powder
- 3 g baking powder
- 1 pinch salt
Mix-ins and Toppings
- to taste chocolate chips or chunks, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together all the wet ingredients (eggs, egg whites, Greek yogurt, melted coconut oil, and vanilla extract if using) until they are well combined and smooth.
⏱️ 5 min
- 3
Add the dry ingredients (granulated sugar substitute or sugar, all-purpose flour, cocoa powder, protein powder, baking powder, and salt) to the bowl with the wet ingredients. Mix until the batter is smooth and no dry streaks remain. Be careful not to overmix.
⏱️ 5 min
- 4
If using, fold in any optional chocolate chips or chunks into the batter.
⏱️ 1 min
- 5
Pour the batter evenly into 2 small circular springform pans or one regular brownie tray. You can line the pans with parchment paper for easier removal.
⏱️ 2 min
- 6
Bake for 20–25 minutes. The brownies should be taken out slightly underdone to ensure they remain fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 25 min•🌡️ 350
- 7
Once baked, remove the brownies from the oven and let them cool slightly in the pan before cutting and serving. This helps them set and become even fudgier.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
83 Calorie Protein Crackly Top Fudge Brownie
Wet Ingredients
- 2 medium eggs
- 120 g egg whites
- 170 g 0% Greek yogurt
- 30 g coconut oil, melted
- 5 ml vanilla extract, optional
Dry Ingredients
- 210 g granulated 1:1 sugar substitute, or regular sugar
- 40 g all-purpose flour
- 50 g cocoa powder
- 60 g chocolate or vanilla protein powder
- 3 g baking powder
- 1 pinch salt
Mix-ins and Toppings
- to taste chocolate chips or chunks, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together all the wet ingredients (eggs, egg whites, Greek yogurt, melted coconut oil, and vanilla extract if using) until they are well combined and smooth.
⏱️ 5 min - 3
Add the dry ingredients (granulated sugar substitute or sugar, all-purpose flour, cocoa powder, protein powder, baking powder, and salt) to the bowl with the wet ingredients. Mix until the batter is smooth and no dry streaks remain. Be careful not to overmix.
⏱️ 5 min - 4
If using, fold in any optional chocolate chips or chunks into the batter.
⏱️ 1 min - 5
Pour the batter evenly into 2 small circular springform pans or one regular brownie tray. You can line the pans with parchment paper for easier removal.
⏱️ 2 min - 6
Bake for 20–25 minutes. The brownies should be taken out slightly underdone to ensure they remain fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 25 min•🌡️ 350 - 7
Once baked, remove the brownies from the oven and let them cool slightly in the pan before cutting and serving. This helps them set and become even fudgier.
⏱️ 5 min