Fudgy High-Protein Two-Bite Brownies

Delicious homemade chocolate protein brownies with a rich, fudgy texture and chocolate chips.

Fudgy High-Protein Two-Bite Brownies

Fudgy almond flour brownies made with Greek yogurt and coconut oil instead of butter. Naturally gluten free, naturally sweetened, no protein powder needed. Finished with flaky salt. 18 two-bite brownies ready in under 35 minutes.

Course Dessert

Cuisine American

Keyword almond flour brownies, gluten free brownies, high protein brownies, protein brownies, two bite brownies

Prep Time 10

Cook Time 22

Total Time 32

Servings brownies

Calories 105kcal

Author Chef Josh

Equipment

8x8 inch baking pan or loaf pan
Parchment Paper
Large mixing bowl
Whisk

Ingredients

2 large eggs
⅓ cup honey or maple syrup
½ cup plain Greek yogurt full fat or 2%
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
¾ cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup dark chocolate chips
Flaky salt for topping

Instructions

Preheat and Prep: Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

Note: I realize I didn't use parchment paper in my photos...do as I say, not as I do. 😛 It's much easier/cleaner to use parchment!

Mix the Wet Ingredients: Whisk eggs, honey or maple syrup, Greek yogurt, melted coconut oil, and vanilla together in a large bowl until smooth and fully combined.
Add the Dry Ingredients: Add cocoa powder, almond flour, baking powder, and salt. Stir until smooth with no dry pockets remaining.
Fold in Chocolate Chips: Fold in dark chocolate chips until evenly distributed through the batter.
Bake: Pour into the prepared pan and spread evenly. Sprinkle generously with flaky salt. Bake for 18 to 24 minutes until the center is just set. It should have a slight jiggle when you shake the pan. Pull it on the earlier side for fudgier brownies.
Cool: Let cool completely in the pan before slicing. This is not optional. The brownies set as they cool and cutting too early gives you a gummy, shapeless result.
Slice: Lift out using the parchment overhang and slice into 18 pieces for the two-bite format.

Note: I love this new gadget to cut the brownies perfectly. That said, a knife will do just fine! :)

Video

Notes

On the Bake Time: 18 to 24 minutes is a wide range because ovens vary and the fudgy vs set distinction happens fast at the end. Start checking at 18 minutes. The center should have a slight jiggle when you shake the pan, similar to a set cheesecake. A toothpick in the center should come out with moist crumbs, not wet batter. If it comes out clean the brownies have overbaked and will be dry after cooling.
On Cooling: Full cooling before slicing is the step people skip and then wonder why their brownies fell apart. The almond flour and Greek yogurt base sets as it cools. Thirty minutes minimum at room temperature. An hour is better. If you want clean, sharp edges, refrigerate for 30 minutes after cooling at room temperature before slicing.
On the Flaky Salt: More than you think. Flaky salt on chocolate isn't a garnish, it's doing real flavor work. It amplifies the bitterness of the cocoa powder and the dark chocolate chips and rounds out the sweetness of the honey. A light pinch per brownie is not enough. Cover the surface generously before baking and the salt bakes into the top layer rather than just sitting on it.
On Storage: These keep well at room temperature in an airtight container for 3 days. They're actually better on day two after the flavors have had time to settle. Refrigerate for up to a week. They also freeze well — layer between parchment in a freezer bag and freeze for up to 2 months. Thaw at room temperature for 20 minutes.

Nutrition