Ingredients
Wet Ingredients
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/4 cup milk dairy or plant-based
- 1/3 cup honey or 4-5 tbsp brown sugar
- 3 tbsp peanut butter
Dry Ingredients
- 1/3 cup cocoa powder
- 1/4 cup PE Science protein powder vanilla or chocolate
- 1/2 tsp baking powder
- salt pinch
Optional Mix-Ins
- 1/4 cup gluten-free dark chocolate chips
Method
- Preheat your oven to 170°C (340°F). Lightly grease a small baking pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the egg, Greek yogurt, milk, honey (or brown sugar), and peanut butter until completely smooth.
- Add the cocoa powder, protein powder, baking powder, and salt to the bowl. Stir until just combined. The batter should be thick and glossy, not runny.
- Gently fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 12–14 minutes, removing when the center is still slightly soft.
- Let cool in the pan for 10–15 minutes before slicing into 6–8 brownies. The brownies will continue to set as they cool.
Nutrition
Notes
Texture Control: These brownies are intentionally underbaked slightly. Removing them while the center is soft is critical for a fudgy texture.
Protein Powder Matters: A whey/casein blend is strongly recommended. Whey alone can dry out the brownies, while casein helps retain moisture and structure.
Moisture Balance: Greek yogurt provides acidity and moisture, while peanut butter supplies fat. Removing or reducing either will result in dry brownies.
Pan Size: Use a small pan (6x6 or 8x8). A larger pan will cause the brownies to bake too thin and lose their fudgy center.
Cooling Time: Do not skip cooling. These brownies firm up significantly as they rest and reach peak texture after 10–15 minutes.