High Protein Chocolate Brownies (Gluten-Free, Low Sugar)
These high protein chocolate brownies are rich, fudgy, and easy to make with Greek yogurt, cocoa powder, and chocolate protein powder. They’re gluten-free, lower sugar, and bake in one pan with a thick batter that sets into soft, sliceable squares—perfect for meal prep snacks, post-workout dessert, or a healthier chocolate treat.
Ingredients
Brownie Batter
- 45 g chocolate protein powder about 1 1/2 scoops
- 40 g unsweetened cocoa powder (or cacao powder)
- 50 g 1:1 gluten-free baking flour
- 48 g zero-calorie 1:1 sugar replacement
- ½ tsp baking soda
- 225 g non-fat Greek yogurt
- 120 ml unsweetened almond milk
- 42 g sugar-free chocolate nut butter spread
- 28 g chopped chocolate or chocolate chips reserve a few pieces for topping (sugar-free if preferred)
Instructions
Bake the Brownies
- Preheat the oven to 350°F (175°C). Line an 8 x 8-inch brownie pan with parchment paper.
- In a medium bowl, whisk together the chocolate protein powder, cocoa powder, gluten-free flour, sugar replacement, and baking soda.
- In a large bowl, whisk the Greek yogurt and almond milk until smooth.
- Add the dry ingredients to the wet ingredients. Gently fold until just combined. Do not over-mix or the brownies may turn dense.
- Fold in the chocolate nut butter spread and most of the chocolate chips, reserving a few for the top. The batter will be thick.
- Spread the batter evenly in the prepared pan. Smooth the top with a spatula or the back of a spoon and sprinkle with the remaining chocolate chips.
- Bake for 25–30 minutes, or until the top is set and a toothpick inserted in the center comes out mostly dry.
- Remove from the oven and let the brownies cool completely in the pan before slicing.
- Cut into squares and serve.
Notes
- For extra gooey brownies, bake closer to 25 minutes when the tester comes out slightly moist.
- Let the brownies cool completely before slicing for cleaner edges and better texture.