Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, melted coconut oil, coconut sugar, and vanilla extract until smooth.
- In a separate bowl, whisk the protein powder, cocoa powder, almond flour, baking powder, and salt until no clumps remain.
- Fold the dry ingredients into the wet ingredients just until combined. Fold in half of the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Scatter the remaining chocolate chips on top.
- Bake for 22–25 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
- Cool in the pan for at least 15 minutes before lifting out and slicing into 12 squares.
Notes
- To make these without protein powder, replace it with extra almond flour plus 1 additional tablespoon of cocoa powder.
- Store at room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 3 months.
- Nutrition values are estimates calculated using a standard nutrition calculator and will vary based on exact brands and substitutions used.
Nutrition Facts
| Nutrient | Amount (per brownie) |
| Calories | 140 kcal |
| Protein | 9 g |
| Carbohydrates | 13 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 45 mg |
| Sodium | 90 mg |
Slightly underbake and let the brownies finish setting as they cool — this is the single biggest factor in getting a fudgy, not dry, center with a protein-based batter.