Protein Brownies
Dense, fudgy brownies made with dark chocolate, butter, skyr and whey, offering a lighter take on a classic brownie without sacrificing flavour or texture.
Ingredients
- 00 g dark chocolate 70–85%, chopped
- 80 g butter
- 120 g skyr
- 2 large eggs
- 80 g brown sugar or coconut sugar
- 60 g whey protein powder neutral or chocolate
- 40 g cocoa powder
- 50 g oat flour or ground oats
- ½ tsp fine salt
- 75 g dark chocolate chips optional
Instructions
- Heat the oven to 170°C fan. Line a 23 × 23 cm tin with baking paper, leaving an overhang.
- In a bowl over a pan of simmering water, melt the dark chocolate and butter gently until smooth. Let it cool slightly.
- Whisk the skyr, eggs, and sugar until smooth, then stir into the melted chocolate until fully combined.
- Add the whey protein, cocoa, oat flour, and salt. Fold until no dry patches remain and the batter is thick but spreadable.
- Scrape into the tin and spread into an even layer. If using, top with the chocolate chips.
- Bake for 18–22 minutes until the edges are set and the centre looks matte but still soft. A skewer should come out with moist crumbs, not wet batter.
- Cool completely in the tin, then lift out and slice into 16 squares.
Notes
For a deeper chocolate profile, add ½ tsp espresso powder or a pinch of chilli flakes to the dry ingredients. For a slightly fruitier finish, fold in orange zest and swap the chocolate chips for dark chocolate chunks. If you prefer a sweeter brownie without changing the texture too much, increase the sugar by 10–15 g.
If you don’t have skyr, thick Greek yoghurt works well, though the centre will be slightly looser. Oat flour can be replaced with finely ground oats blended to a powder; avoid coarse grinds, which make the crumb gritty.
Store brownies in an airtight container in the fridge for up to 5 days. Freeze (wrapped or sealed) for up to 3 months, then thaw at room temperature or overnight in the fridge for the cleanest texture.