High-Protein Oreo Brownies

June 16, 2024

Nutrition (per brownie)

• Calories: 193
• Protein: 14g
• Carbohydrates: 22g
• Fat: 5g

Nutrition values based on UK product labels: Grenade Hydra 6 Whey, Tesco 0% Fat Greek Yogurt, Oreo Original, McDougalls Plain Flour, Dr. Oetker Cocoa Powder, Billingtons Golden Caster Sugar, Tesco Medium Free Range Eggs, Dr. Oetker Baking Powder. Actual values may vary depending on brand and weight.

Ingredients

• 120g Grenade Hydra 6 Whey Chocolate Substitute: Any chocolate or cookies & cream whey (use one with good baking results)
• 160g Tesco 0% Fat Greek Yogurt Substitute: Skyr, Fage Total 0%, or any thick plain yogurt
• 2 Tesco Medium Free Range Eggs (104g out of shell) Substitute: Flax eggs (vegan, but texture will change)
• 24g Dr. Oetker Cocoa Powder (about 6 tsp) Substitute: Any unsweetened cocoa powder
• 60g Billingtons Golden Caster Sugar Substitute: Sweetener blend (adjust to taste)
• 40g McDougalls Plain Flour Substitute: Oat flour (for gluten-free)
• 8 Oreo Original Sandwich Cookies (approx. 92g, divided) Substitute: Gluten-free or protein cookie alternatives if needed
• 1 tsp (5g) Dr. Oetker Baking Powder
• Pinch of salt

Instructions

1. Preheat oven to 180°C (160°C fan). Line a small baking tin (20×20cm) with parchment.
2. Mix wet: In a large bowl, whisk together Greek yogurt, eggs, and sugar until smooth.
3. Combine dry: In another bowl, mix protein powder, flour, cocoa powder, baking powder, and salt.
4. Fold: Add the dry ingredients into the wet, stirring until just combined. Don’t over-mix.
5. Crush & add Oreos: Reserve 2 Oreos for topping. Roughly crush the remaining 6 and fold into the batter.
6. Bake: Pour batter into tin, smooth the top, and break the last 2 Oreos over the surface for a chunky top.
7. Bake for 14–18 minutes—edges set, center just a little underbaked for fudgy brownies.
8. Cool in tin for 10 minutes, then lift out and cut into 8 squares.

Serving Ideas

• Serve with extra Greek yogurt or protein ice cream for more protein.
• Drizzle with melted dark chocolate for an indulgent finish.
• Keeps in the fridge for 3–4 days—microwave for 10 seconds for that fresh-baked texture.

Portioning Tip

Each brownie should weigh about 43g (raw batter) before baking for accurate nutrition and batch size. Once baked, expect each brownie to be around 38g (moist, dense texture). For best accuracy, weigh your finished bake and divide by 8.

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

Allergy/Intolerance Warning: This recipe contains milk (lactose), whey protein (milk), eggs, wheat (gluten), and soy (in Oreos). If you have a food allergy or intolerance (e.g. lactose, gluten, soy), read ingredient labels and substitute as needed. For severe allergies, always consult your doctor or dietitian before making or consuming new recipes.