Healthy & High‑Protein Dubai Chocolate Brownie

Preheat the oven to 350°F (350°F) and line an 8‑inch square baking pan with parchment paper.

In a large mixing bowl, whisk together the almond milk, Greek yogurt, monkfruit sweetener, egg, and vanilla extract until smooth.

Sift in the dark cocoa powder, chocolate protein powder, a pinch of salt, and a pinch of baking powder; fold gently until just combined—do not over‑mix.

Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.

Bake for 12‑15 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

While the brownie bakes, prepare the pistachio topping: in a bowl, combine the second portion of Greek yogurt, pistachio butter, and shredded wheat cereal; stir until a thick, crumbly mixture forms.

When the brownie is done, remove it from the oven and immediately spread the pistachio mixture evenly over the warm brownie layer; the heat will help the topping set.

Allow the assembled brownie to cool in the pan for 10 minutes, then transfer to a wire rack to reach room temperature.

For the ganache, place the dark chocolate pieces in a heat‑proof bowl; gently melt the coconut oil in a small saucepan over low heat, then pour the hot oil over the chocolate and let sit for 1 minute.

Stir the chocolate and oil together until a smooth, glossy ganache forms; let it cool slightly until it thickens but is still pourable.

Drizzle or spread the ganache over the pistachio‑topped brownie, creating an even coating.

Refrigerate the finished brownie for at least 20 minutes to set the ganache and firm the layers.

Cut into four equal squares, serve, and enjoy a high‑protein, low‑sugar chocolate treat.