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Fudgy high protein Greek yogurt brownies cut into squares on parchment with chocolate chips on top
Midlife Plate Editorial Team

High-Protein Greek Yogurt Brownies

Fudgy one-bowl brownies made with Greek yogurt, eggs, almond flour, and peanut butter. No protein powder, naturally gluten-free, and about 10 grams of protein per square.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 231
Ingredients Method Notes

Ingredients
  

  • 1 cup plain nonfat Greek yogurt
  • 2 large eggs room temperature
  • 1/4 cup liquid egg whites
  • 1/4 cup creamy natural peanut butter or almond butter
  • 1/3 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 cup fine almond flour blanched
  • 1/2 cup unsweetened cocoa powder natural or Dutch-process
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/3 cup dark chocolate chips 60 to 70% cacao

Method
 

  1. Heat the oven to 350°F (175°C). Line an 8 by 8 inch (20 cm) metal baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk the Greek yogurt, eggs, egg whites, peanut butter, maple syrup, and vanilla until smooth and glossy.
  3. Sift or whisk in the almond flour, cocoa powder, baking powder, and salt. Stir with a spatula until no dry streaks remain. The batter will be thick.
  4. Fold in most of the chocolate chips. Spread the batter evenly in the pan and scatter the remaining chips on top.
  5. Bake for 22 to 26 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs but no wet batter.
  6. Cool in the pan for at least 1 hour, then chill for 30 minutes for the cleanest cuts. Lift out with the parchment and cut into 9 squares.

Notes

Storage: Because of the yogurt, keep brownies covered in the refrigerator for up to 4 days. Freeze squares individually wrapped for up to 3 months.
Extra protein: Serve a square with 1/3 cup Greek yogurt or a glass of milk to bring the snack to about 18 g protein.
Nut-free: Use sunflower seed butter and replace the almond flour with 1 cup oat flour (protein drops to about 9 g per square).
With protein powder (optional): Replace 1/4 cup almond flour with 1/4 cup chocolate whey or casein powder and add 1 tbsp milk (about 12 to 13 g protein per square).
Nutrition is calculated from USDA FoodData Central and will vary by brand.
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