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Triple Chocolate Protein Brownies - Rich, Fudgy, and Surprisingly Good for You

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Protein powder: Chocolate or unflavored whey, casein, or plant-based (about 2/3 cup)
  • Unsweetened cocoa powder: Dutch-process or natural (1/3 cup)
  • Dark chocolate: 70% bar or chips, melted (3 oz)
  • Mini chocolate chips: Semi-sweet or dark (1/2 cup)
  • Oat flour or finely ground rolled oats: (3/4 cup)
  • Baking powder: (1/2 teaspoon)
  • Salt: Fine sea salt (1/4 teaspoon)
  • Greek yogurt: 2% or 0% (1/2 cup)
  • Unsweetened applesauce: (1/2 cup)
  • Eggs: Large (2)
  • Maple syrup or honey: (1/3 cup)
  • Brown sugar or coconut sugar: (1/4 cup)
  • Vanilla extract: (2 teaspoons)
  • Neutral oil: Avocado or light olive (2 tablespoons)
  • Optional add-ins: Espresso powder (1 teaspoon), flaky salt, chopped nuts

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  2. Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate in 20–30 second bursts, stirring between each, until smooth. Set aside to cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk oat flour, protein powder, cocoa powder, baking powder, salt, and optional espresso powder until no lumps remain.
  4. Whisk wet ingredients: In another bowl, whisk Greek yogurt, applesauce, eggs, maple syrup, brown sugar, oil, and vanilla until smooth and glossy.
  5. Add melted chocolate: Stir the melted chocolate into the wet mixture until fully combined. It should look thick and shiny.
  6. Combine: Pour the wet mixture into the dry. Fold with a spatula until just combined. Do not overmix.
  7. Stir in chips: Fold in most of the mini chocolate chips, reserving a small handful for the top.
  8. Pan and top: Spread the batter evenly in the prepared pan. Sprinkle the remaining chips over the surface. Add flaky salt if you like.
  9. Bake: Bake for 18–24 minutes, until the center is just set and a toothpick comes out with a few moist crumbs. For extra fudgy brownies, err on the shorter time.
  10. Cool completely: Let the pan cool on a rack for at least 45–60 minutes. Lift out with the parchment and slice into 12 squares with a sharp knife.