How long does it take to make High Protein Chocolate Brownie?

About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.

How many servings does this High Protein Chocolate Brownie recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this High Protein Chocolate Brownie recipe come from?

It was shared by nickkaz.fit on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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High Protein Chocolate Brownie

Name: High Protein Chocolate Brownie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 40 g plain or vanilla nonfat Greek yogurt; 25 ml egg whites; 2.1 ml vanilla extract; 10 g all purpose flour; 10 g casein protein powder; 5 g oat flour; 24 g granulated sugar substitute; 1 tsp baking soda; a pinch salt; 120 ml egg whites; 80 g plain or vanilla nonfat Greek yogurt; 120 g pumpkin puree; 120 ml almond milk; 35 g all purpose flour; 72-96 g granulated sugar substitute; 20 g whey/casein blend protein powder; 25 g black or dark cocoa powder; 2 tsp baking soda; 2 tsp baking powder; 10 g chocolate chips

Indulge in these high‑protein chocolate brownies that combine a fudgy brownie base with a chewy cookie topping. The blend of Greek yogurt, pumpkin puree, and protein powders delivers a dense, moist texture while keeping calories in check, making it an ideal post‑workout dessert.

Maker: nickkaz.fit

From: Instagram(view original)

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Prep Time

15 min

Cook Time

35 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 2 servings.

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Ingredients

No main ingredients listed.

Cookie Batter

1 2/5 oz plain or vanilla nonfat Greek yogurt
0.85 fl oz egg whites
0.43 tsp vanilla extract
0.35 oz all purpose flour
0.35 oz casein protein powder
0.18 oz oat flour
0.85 oz granulated sugar substitute
1 tsp baking soda
a pinch salt

Brownie Batter

0.51 cup egg whites
2 4/5 oz plain or vanilla nonfat Greek yogurt
4 1/5 oz pumpkin puree
0.51 cup almond milk
1 1/5 oz all purpose flour
2 1/2 oz granulated sugar substitute
0.71 oz whey/casein blend protein powder
0.88 oz black or dark cocoa powder
2 tsp baking soda
2 tsp baking powder
a pinch salt

Cookie Topping

0.35 oz chocolate chips

Instructions

1
Preheat the oven to 356°F (350°F) and lightly spray two 5‑ or 6‑inch springform pans with non‑stick cooking spray.
2
In a small bowl, whisk together the wet ingredients for the cookie batter: Greek yogurt, egg whites, and vanilla extract (if using). Set aside.
3
In another bowl, combine the dry ingredients for the cookie batter: all‑purpose flour, casein protein powder, oat flour, sugar substitute, baking soda, and a pinch of salt. Mix until evenly distributed.
4
Gradually add the dry cookie mixture to the wet cookie mixture, stirring just until incorporated. Avoid overmixing to keep the topping tender.
5
For the brownie batter, whisk the wet ingredients together in a separate bowl: egg whites, Greek yogurt, pumpkin puree, and almond milk.
6
In a large bowl, sift together the dry brownie ingredients: all‑purpose flour, sugar substitute, whey/casein blend protein powder, cocoa powder, baking soda, baking powder, and a pinch of salt.
7
Pour the wet brownie mixture into the dry ingredients and fold gently until just combined; the batter should be slightly lumpy.
8
Divide the brownie batter evenly between the prepared pans, smoothing the tops with a spatula.
9
Drop spoonfuls of the cookie batter over the brownie layer, gently spreading it to create a thin, even topping, then sprinkle the chocolate chips over the surface.
10
Bake for 28–38 minutes for a 6‑inch pan (or 32–42 minutes for a 5‑inch pan) until the edges are set and the center remains slightly soft when touched.
11
Remove the pans from the oven and let the brownies cool in the pans for 30 minutes before carefully releasing them from the springforms.
12
Slice into portions and serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to three days.

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