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Square of dark chocolate peanut brownie on a white plate with a black spoon on a dark wooden table

Protein Brownies with Dark Chocolate and Peanuts

Fudgy dark chocolate brownies with roasted peanuts and a chocolate top, made with Greek yogurt and protein powder. About 13 g protein per square, with sugar you can adjust to taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling 20 minutes
Total Time 55 minutes
Servings: 9 squares
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie batter
  • 2 oz dark chocolate (70%) chopped, about 57 g
  • 2 tbsp butter or coconut oil
  • 2 large eggs
  • 3/4 cup nonfat plain Greek yogurt about 170 g
  • 1/3 cup brown sugar or up to ½ cup, or a 1:1 sugar substitute
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder about 40 g
  • 2 scoops chocolate whey or whey-casein protein powder about 60 g
  • 1/4 cup oat flour or all-purpose flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1/3 cup roasted peanuts roughly chopped
Chocolate top
  • 2 oz dark chocolate (70%) chopped
  • 2 tbsp roasted peanuts whole or halved

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
  2. Melt 2 oz of the dark chocolate with the butter in the microwave in 20-second bursts, stirring between each, until smooth. Let it cool for a few minutes.
  3. In a large bowl, whisk the eggs, Greek yogurt, brown sugar and vanilla. Stir in the melted chocolate.
  4. Add the cocoa powder, protein powder, oat flour, baking powder and salt and fold until just combined. The batter will be thick. Fold in the chopped peanuts.
  5. Spread the batter in the pan and bake for 18–22 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs. Don’t overbake.
  6. Let the brownies cool completely in the pan.
  7. Melt the remaining 2 oz of dark chocolate, spread it over the brownies and scatter the peanuts on top. Refrigerate for 20 minutes to set, then cut into 9 squares.

Notes

Sugar: with ½ cup brown sugar each square has about 265 kcal; with a 1:1 sugar substitute, about 220 kcal.
Plant protein powder absorbs more liquid: add 1–2 tbsp milk to the batter.
Storage: fridge up to 5 days, freezer up to 3 months.