Description
Have you ever wondered if it is truly possible to eat a decadent, fudgy brownie for breakfast without feeling like you have completely crashed your diet before noon? These Greek Yogurt Brownies are a protein-packed, naturally gluten-free wonder that bridges the gap between a protein snack and a gourmet dessert. If you can stir a spoon, you can make these.
Ingredients
Scale
- 1 cup Plain Greek Yogurt (full-fat or 2% recommended)
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Maple Syrup or Honey
- 2 Large Eggs (room temperature)
- 1/2 cup Chocolate Chips (split for batter and topping)
Instructions
- Preheat and Prep: Set your oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Mix the Wet Ingredients: In a large bowl, whisk together the Greek yogurt, maple syrup, and eggs until completely smooth with no yogurt lumps.
- Add the Cocoa: Sift in the cocoa powder to prevent clumping. Stir gently until the batter is dark and glossy.
- Fold in the Magic: Gently fold in half of the chocolate chips. Do not over-mix to keep the texture right.
- Bake: Pour the batter into the prepared pan, smooth with a spatula, and sprinkle remaining chips on top. Bake for 25 to 30 minutes.
- The Toothpick Test: Insert a toothpick into the center; it should come out with a few moist crumbs.
- Rest and Set: Let the brownies cool completely in the pan to allow them to set before slicing.
Notes
Resist the urge to cut these while hot; they need time to set because they are flourless. For a fudgier texture, store them in the refrigerator and eat them cold. If you prefer them warm, microwave a square for 10 to 15 seconds to melt the chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy Comfort Food
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Protein: 6g