This Single service protein brownie It is a light and delicious protein snack, obtained from 5 ingredients and packaged with 20 grams of protein per portion for only 240 kcal.
While the whole recipe is even below, do not lose all my tips below, including process photos, swaps of ingredients, tips and more!
Prevent the screen from dark
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Preheat the oven to 350 ° F (180 ° C) or skip if you use the fryer method. Line a small rectangular glass container, the mine is 9 inches x 3.5 inches large, with light parchment paper. Make sure the oven or the air is safe.
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In a mixing bowl, beat the Greek yogurt, egg and peanut butter to smooth.
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Beat in the cocoa powder until the mixture is consistent, without showing cocoa bulges.
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Pour the battery into the prepared glass container and bake at 350 ° F (180 ° C) for 15-18 minutes. You can also fry it at the same temperature for 12-15 minutes until a selection in the center comes out clean.
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Allow it to cool completely for 10 minutes in the pan, then for 1 hour on a support for the best texture. For an even more fudge texture, pop for 1 hour in the refrigerator.
Note 2: I have not tried the recipe without eggs or with an egg replacement.
Note 3: Or cocoa powder.
Note 4: You can also use almond butter, cashew butter or sunflower butter.
Note 5: Any sweetener, granulated or liquid works, such as maple syrup, coconut sugar or aliulosis, if not sugar.
Storage: Store in the refrigerator in a sealed container up to 3 days.
Service: 1 BrownCalories: 241.9 kcal (12%)Carbohydrates: 15.1 g (5%)Fiber: 6.3 g (26%)Net carbohydrates: 8.8 gProtein: 19.7 g (39%)Fat: 15.3 g (24%)Saturated fat: 4.5 g (28%)Polyunsaturated fat: 3 gMonoinsaturated fat: 6.6 gTrans fat: 0.02 gCholesterol: 189.3 Mg (63%)Sodium: 166.8 Mg (7%)Potassium: 481.2 Mg (14%)Sugar: 4.3 g (5%)Vitamin A: 272.7 yl (5%)Vitamin B12: 0.9 mg (15%)Vitamin D: 1 mg (7%)Calcium: 129 Mg (13%)Iron: 3.3 Mg (18%)Magnesium: 115.2 Mg (29%)Zinc: 2.4 Mg (16%)
Ingredients and substitutions
You only need 5 ingredients to make these brownies. Here’s how to choose them and change them.
- Greek yogurt – This adds moisture and protein to brownie, creating a rich texture. It also helps to bind ingredients. You can use other types of yogurt if you prefer, but do not use low fat versions.
- Egg – The egg acts as a binder and adds structure to the brownie. It also contributes to wet texture.
- Unwanted cocoa powder – The cocoa powder brings intense chocolate aroma to the brownie. Cocoa powder also works.
- Peanut butter – This adds wealth, healthy fats and an aroma of nuts. Almond butter, cashew butter or sunflower butter also works for nuts. Rehydrated powder peanut butter decreases the number of calories.
- Granulated sweetener – The sweetener balances the cocoa bitterness and adds sweetness. For a low carbohydrate version, aloulose or erythritol are okay. It also works maple syrup or coconut sugar, but the number of carbohydrates increases.
How to do brownie proteins with a single service
This recipe is super easily whipped. Here’s how in a few pictures.
Crack the egg and add the liquid ingredients to a mixing bowl.
Incorporate the dry ingredients and mix the battery until smoothed.
Pour the beating into a pan and bake it at 350 ° F (180 ° C) for 15-18 minutes
Allow it to cool for 10 minutes in the pan and on a cooling stand.
Carine’s advice
Allow me to share some other tips for a perfect brownie.
- Add chocolate chips -Adjusting some chocolate chips without sugar before baking adds a richer chocolate experience.
- The egg white option – Change an entire egg for three whites to reduce the number of calories, while maintaining the structure.
- Salt improvement – A peak of salt sprinkled on top after baking improves the chocolate aroma.
- The cooled texture – Keep your brownie in the refrigerator before eating for a denser, dense texture.
- Butter of powdered peanuts – The use of rehydrated powder peanut butter reduces the number of calories compared to ordinary peanut butter.
- Monitoring of the air fryer – When using an air fryer, check the brownie frequently to prevent overload.
More one -service recipes
About the author
Carine ClauPepierre
Hi, are carine, food blogger, author, recipe developer, published author of a The cookbookand the founder of Sweet as honey.
I have a certificate accredited in nutrition and wellness obtained in 2014 from Well College Global (former Cadence Health). I am passionate about sharing all my light and tasty recipes, which are both delicious and healthy. My experience in the field comes from my background in chemistry and the years to follow a low carbohydrate diet in Keto. But I am also well versed in vegetarian and vegan cooking, because my husband is vegan.
I now eat a more balanced diet in which I alternate between keto and a Mediterranean diet
Cooking and baking is my true passion. In fact, I share only a small part of my recipes on sweet as honey. Most of them are eaten by my husband and my two children before I have time to take pictures!
All my recipes are at least triple tested to make sure it works and I am proud to keep them as accurately as possible.
Looking for all my recipes with the index of my recipe.
I hope you find the recipes you love on sweet as honey!
