Protein Brownie Skillet

Preheat the oven to 350°F (350°F) and place a rack in the middle of the oven.

Lightly spray a 6.5‑inch cast‑iron skillet with cooking spray or brush with a thin layer of margarine.

In a medium bowl, whisk together the all‑purpose flour, whey/casein chocolate protein powder, baking powder, unsweetened cocoa powder, and zero‑calorie sweetener until evenly combined.

In a separate bowl, beat the egg, then stir in the nonfat Greek yogurt, melted light margarine, and unsweetened almond milk until the mixture is smooth.

Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined; the batter should be thick but pourable.

Fold the mini chocolate chips into the batter, distributing them evenly.

Transfer the batter to the prepared skillet, spreading it into an even layer with the spatula.

Place the skillet in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

Remove the skillet from the oven and let the brownie cool in the pan for about 5 minutes; this helps it set and makes slicing easier.

Slice the brownie into 4 equal squares, serve warm or at room temperature, and enjoy.