Healthy Cosmic Protein Brownies

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Calling all cosmic brownie lovers! Here is a nutritious twist on our favorite childhood treat, made with wholesome ingredients but still rich, fudgy, and chocolatey.

Prep Time25

Cook Time15

cooling and refrigeration time2

Total Time2 40

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, Protein

Servings:

Calories: 213kcal

Author: Crystal Yentzen

Ingredients

For the Brownies

⅓ cup dark chocolate chips or chocolate chips of choice
2 tablespoons olive oil or canola oil
¾ cup oat flour*
⅓ cup chocolate whey protein powder*
¼ cup cocoa powder
1 tablespoon cornstarch
¾ teaspoon baking powder
½ teaspoon salt any fine-grain salt
2 large eggs
⅔ cup Greek yogurt
½ cup maple syrup or honey
½ tablespoon vanilla extract

For the Ganache

⅔ cup dark chocolate chips or chocolate chips of choice
½ cup Greek yogurt
dark mini chocolate chips and sprinkles for topping natural rainbow nonpareils

Instructions

For the brownies

Preheat the oven to 350º F and line an 8 x 8 pan with parchment paper. Lightly coat the parchment paper with non-stick spray. (see the step-by-step instructions in the post above for the best way to line a brownie pan).
Place the chocolate chips and the olive oil in a microwave-safe container. Microwave the chocolate and oil together in 15-second intervals until the chocolate is melted, stirring after each interval. Set aside to cool slightly.
In a large bowl, measure and sift together the oat flour, protein powder, cocoa powder, cornstarch, baking powder, and salt. Set aside. I sift the dry ingredients because cocoa powder tends to clump. If you don't have a sifter or a fine mesh strainer, you can whisk the dry ingredients and be sure to break up any lumps.
In a medium-size bowl, whisk together the eggs, Greek yogurt, maple syrup, vanilla extract, and the melted chocolate.
Pour the wet mixture into the dry mixture and stir together with a spatula or large spoon until smooth. Allow the batter to rest for 3-4 minutes.
Pour the batter into the prepared pan and bake in the center of the oven for 16-18 minutes. The brownies are done when the edges are set and the middle isn't quite set yet. Remove from the oven and allow to cool completely in the pan. The brownies will finish setting in the pan. Do not overbake.
Once cooled, remove the brownies using the parchment overhang and transfer them to a plate or cutting board that will fit in your refrigerator.

For the ganache

Once the brownies are completely cooled, proceed with the ganache.
Place the chocolate chips in a microwave-safe container. Microwave the chocolate in 20-second intervals until the chocolate is melted and smooth, stirring after each interval.
Whisk in the Greek yogurt until smooth. Frost the brownies immediately and sprinkle with mini chocolate chips and sprinkles. Refrigerate for 1-2 hours, or until the ganache is set.
Cut into 12 squares and enjoy.

Notes

Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home if you have a high-speed blender such as a Vitamix. Simply blend old-fashioned oats in the blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
Chocolate Whey Protein Powder- I used this grass-fed chocolate whey protein. Feel free to substitute your favorite chocolate whey protein. If you want to use a plant-based chocolate protein, it may affect baking time, so keep a close watch on the brownies.
Sprinkles- I used these naturally-dyed sprinkles.
Store your healthy brownies covered in the refrigerator for up to a week.

Nutrition