Protein Brownies

June 03, 2023

Nutrition (per brownie)

• Calories: 150
• Protein: 10g
• Carbohydrates: 17g
• Fat: 5g

Nutrition values based on official UK food labels: Optimum Nutrition Chocolate Whey, McDougalls Plain Flour, Fage 0% Greek Yogurt, Billingtons Light Brown Sugar, Tesco Semi-Skimmed Milk, and standard cocoa powder. Actual values may vary by brand or baking tin size.

Ingredients

• 60g Optimum Nutrition Chocolate Whey Protein
  Substitute: Any chocolate or unflavoured whey
• 25g unsweetened cocoa powder
• 80g McDougalls Plain Flour
  Substitute: Oat flour for gluten-free
• 100g Fage Total 0% Greek Yogurt
  Substitute: Skyr or plain quark
• 60g unsweetened applesauce
  Substitute: Mashed ripe banana or extra yogurt
• 50g Billingtons Light Brown Sugar
  Substitute: Sweetener blend (adjust to taste)
• 1 Tesco Medium Free Range Egg (52g, weighed out of shell)
  Substitute: Flax egg for vegan (texture will change)
• 40ml Tesco British Semi-Skimmed Milk
  Substitute: Any plant milk
• 30g dark chocolate chips (optional)
• 1/2 tsp (2g) Dr. Oetker Baking Powder
• Pinch of salt
• 1 tsp (5g) Dr. Oetker Madagascan Vanilla Extract (optional)

Instructions

1. Preheat oven to 175°C (155°C fan). Line a 20cm (8") square baking tin with parchment.
2. Wet mix: In a bowl, whisk together Greek yogurt, applesauce, sugar, egg, milk, and vanilla.
3. Dry mix: Sift in protein powder, cocoa powder, flour, baking powder, and salt. Stir until just combined (don’t overmix).
4. Add-ins: Fold in chocolate chips if using.
5. Bake: Pour batter into tin. Bake 13–16 minutes until the top looks set and a toothpick comes out with a few moist crumbs.
6. Let cool in tin, then cut into 9 squares (about 45–50g per brownie).

Serving Ideas

• Store in an airtight container for up to 4 days
• Top with Greek yogurt, berries, or a dusting of cocoa
• Serve warm for extra fudginess

All macros calculated using official UK food labels for every ingredient. Adjust for substitutions or different brands as needed.

Allergy/Intolerance Warning:
This recipe contains milk (lactose), whey protein (milk), eggs, and wheat (gluten).
If you have a food allergy or intolerance (e.g. lactose intolerance, gluten sensitivity, egg allergy), read ingredient labels carefully and substitute where appropriate.
For severe allergies, always consult your doctor or dietitian before making or consuming recipes with new ingredients.