Protein Brownie Recipe

These chocolate protein brownies are rich, fudgy and satisfyingly chocolatey, with Greek yoghurt helping to keep the centre moist and oat flour providing a soft, tender texture. Chocolate protein powder boosts the protein content without overwhelming the cocoa flavour, while dark chocolate chips add little pockets of richness throughout. They are simple enough for an everyday snack but indulgent enough to feel like a proper treat, particularly once fully cooled and allowed to develop their dense brownie texture.

  • Serves: 9
  • Prep time: 15 minutes
  • Cook time: 20–24 minutes

Ingredients

Protein Brownies Ingredients

· 100 g oat flour

· 50 g chocolate protein powder

· 30 g cocoa powder

· 1 tsp baking powder

· Pinch of salt

· 2 large eggs

· 150 g Greek yoghurt

· 80 ml maple syrup or honey

· 60 ml milk

· 1 tsp vanilla extract

· 50 g dark chocolate chips

Method

Protein Brownies Instructions

  1. Prepare the tin: Preheat the oven to 180°C/160°C fan. Lightly grease a 20 cm square baking tin and line it with baking paper.
  2. Combine the dry ingredients: Add the oat flour, chocolate protein powder, cocoa powder, baking powder and salt to a large bowl. Whisk until evenly combined and free from lumps.
  3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, Greek yoghurt, maple syrup or honey, milk and vanilla extract until smooth.
  4. Make the batter: Pour the wet mixture into the dry ingredients and fold gently until just combined. Stir through the dark chocolate chips, ensuring they are distributed naturally throughout the batter.
  5. Bake: Transfer the batter to the prepared tin and spread it into an even layer. Bake for 20–24 minutes, until the top is set but the centre remains slightly soft. Avoid overbaking.
  6. Cool and slice: Leave the brownie slab to cool completely in the tin. Lift it out using the baking paper and cut it into nine squares.

Tip: Protein powders absorb liquid differently. If the batter feels unusually thick or dry, fold in an additional tablespoon of milk.

Tip: Refrigerating the cooled brownies for an hour before slicing will give them a firmer, fudgier texture.