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; 1/3 casein protein powder; 5 g oat flour; 24 g granulated sugar substitute; 1 g baking soda; a pinch salt; 120 ml egg whites; 80 g plain or vanilla nonfat Greek yogurt; 120 g pumpkin purée; 120 ml almond milk; 35 g all purpose flour; 72-96 g granulated sugar substitute; 2/3 whey/casein blend protein powder; 25 g black or dark cocoa powder; 2 g baking soda; 2 g baking powder; 10 g chocolate chips

Indulge in a protein‑packed chocolate brownie that’s as sweet as it is healthy. A creamy blend of Greek yogurt, pumpkin purée, and protein powders creates a moist, fudgy texture, while a touch of vanilla adds depth. Perfect for a post‑workout treat or a guilt‑free dessert that satisfies every chocolate craving.

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
0.33 casein protein powder
0.18 oz oat flour
0.85 oz granulated sugar substitute
0.04 oz 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 purée
0.51 cup almond milk
1 1/5 oz all purpose flour
2 1/2 oz granulated sugar substitute
0.67 whey/casein blend protein powder
0.88 oz black or dark cocoa powder
0.07 oz baking soda
0.07 oz 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.
2
Prepare the Cookie Batter as described in its component instructions.
3
Prepare the Brownie Batter as described in its component instructions.
4
Divide the brownie batter evenly between the two prepared pans, smoothing the surface.
5
Drop spoonfuls of the cookie batter over the brownie layer, gently spreading to create a marbled effect.
6
Scatter the chocolate chips over the top of the cookie layer.
7
Bake for 28–38 minutes for 6‑inch pans or 32–42 minutes for 5‑inch pans, until the edges are set and the centers remain slightly soft.
8
Remove from the oven and let the brownies cool in the pans for 30 minutes.
9
After cooling, run a thin knife around the edge of each pan, release the springform, and transfer the brownies to a wire rack to cool completely before slicing.

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