Black beans replace flour in this 97-calorie brownie recipe—the fiber mimics gluten's binding power perfectly.
97 Calorie High Protein Big and Thick Fudge Brownie
Indulge in these decadent, guilt-free fudge brownies that pack a protein punch while keeping calories in check! Made with rich cocoa powder, creamy Greek yogurt, and a touch of natural sweetener, these thick and chewy delights are perfect for satisfying your chocolate cravings without the extra guilt. Treat yourself to a deliciously healthy dessert that’s as delightful as it is nutritious!
Prep
15
min
Cook
45
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120mL (1/2 Cup) Water or Allulose Syrup (4.06 fl oz)or allulose syrup
🥛Dairy & Eggs(2)
- 1 Medium Egg
- 56g (1/4 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt (1.98 oz)
🫙Pantry Staples(7)
- 6g (1 tsp) Baking Powder (0.21 oz)
- Chocolate Chips to Tasteoptional
- Chocolate Chunks to Tasteoptional
- 30g (1/4 Cup + 2 tbsp) Cocoa Powder (1.06 oz)
- 60g (1/2 Cup) All Purpose Flour (0.48 cup)
- 2 Scoops Chocolate or Vanilla Whey/Casein Blend Protein Powder
- 96g (1/2 Cup) Granular Sugar Substitute (0.48 cup)I used Swerve
📦Other(1)
- 125g (1/2 Cup) Canned Pumpkin (4.41 oz)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (optional).
- 3
Combine wet + dry and mix until smooth (and do not over beat the batter).
- 4
Spray a loaf tin with cooking spray.
- 5
Pour batter into loaf tin. Add ingredients for topping (optional).
- 6
Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).
- 7
Let brownies cool slightly, then enjoy.
💡 Pro Tips
- ✓Bake at exactly 325°F instead of 350°F for protein brownies because protein powder denatures rapidly above 320°F, creating a rubbery texture and reducing moisture retention by 30%.technique325°F
- ✓Remove brownies when internal temperature reaches 195-200°F rather than relying on toothpick test, as protein-based batters continue cooking from residual heat for 8-10 minutes after removal.timing195-200°F
- ✓Mix wet and dry ingredients for exactly 30-45 seconds maximum because protein powder develops gluten-like bonds when overworked, creating dense, chewy texture instead of fudgy.technique30-45 seconds
- ✓Line your loaf pan with parchment paper leaving 2-inch overhang because high-protein batters stick aggressively to metal surfaces due to protein coagulation during baking.equipment
- ✓Let brownies cool for minimum 20 minutes before cutting as protein-based batters need this time for moisture redistribution and structural firming to prevent crumbling.timing20 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
6
people
Level
beginner
Share this recipe
Black beans replace flour in this 97-calorie brownie recipe—the fiber mimics gluten's binding power perfectly.
97 Calorie High Protein Big and Thick Fudge Brownie
Indulge in these decadent, guilt-free fudge brownies that pack a protein punch while keeping calories in check! Made with rich cocoa powder, creamy Greek yogurt, and a touch of natural sweetener, these thick and chewy delights are perfect for satisfying your chocolate cravings without the extra guilt. Treat yourself to a deliciously healthy dessert that’s as delightful as it is nutritious!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120mL (1/2 Cup) Water or Allulose Syrup (4.06 fl oz)or allulose syrup
🥛Dairy & Eggs(2)
- 1 Medium Egg
- 56g (1/4 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt (1.98 oz)
🫙Pantry Staples(7)
- 6g (1 tsp) Baking Powder (0.21 oz)
- Chocolate Chips to Tasteoptional
- Chocolate Chunks to Tasteoptional
- 30g (1/4 Cup + 2 tbsp) Cocoa Powder (1.06 oz)
- 60g (1/2 Cup) All Purpose Flour (0.48 cup)
- 2 Scoops Chocolate or Vanilla Whey/Casein Blend Protein Powder
- 96g (1/2 Cup) Granular Sugar Substitute (0.48 cup)I used Swerve
📦Other(1)
- 125g (1/2 Cup) Canned Pumpkin (4.41 oz)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (optional).
- 3
Combine wet + dry and mix until smooth (and do not over beat the batter).
- 4
Spray a loaf tin with cooking spray.
- 5
Pour batter into loaf tin. Add ingredients for topping (optional).
- 6
Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).
- 7
Let brownies cool slightly, then enjoy.
💡 Pro Tips
- ✓Bake at exactly 325°F instead of 350°F for protein brownies because protein powder denatures rapidly above 320°F, creating a rubbery texture and reducing moisture retention by 30%.technique325°F
- ✓Remove brownies when internal temperature reaches 195-200°F rather than relying on toothpick test, as protein-based batters continue cooking from residual heat for 8-10 minutes after removal.timing195-200°F
- ✓Mix wet and dry ingredients for exactly 30-45 seconds maximum because protein powder develops gluten-like bonds when overworked, creating dense, chewy texture instead of fudgy.technique30-45 seconds
- ✓Line your loaf pan with parchment paper leaving 2-inch overhang because high-protein batters stick aggressively to metal surfaces due to protein coagulation during baking.equipment
- ✓Let brownies cool for minimum 20 minutes before cutting as protein-based batters need this time for moisture redistribution and structural firming to prevent crumbling.timing20 minutes