Protein Brownie Skillet
Sweets
Kelton Maloy · ★★★★★
Protein Brownie Skillet
PREP 15 min · COOK 25 min · SERVES 6
6 SERV
EASY
15 min
25 min
Ingredients
3 large eggs
1 cup nonfat plain Greek yogurt
3 oz dark chocolate chips (melted)
2 tbsp coconut oil (melted) [reduce to about 3/4 of this amount; make up the difference with unsweetened applesauce or plain Greek yogurt]
2 tbsp creamy peanut butter
1/3 cup coconut sugar
2 tsp vanilla extract
3 scoops chocolate protein powder
1/2 cup almond flour
1/2 cup cocoa powder
1 tbsp instant espresso powder
1/4 tsp salt
mini chocolate chips (optional)
Method
1
Preheat the oven to 350°F. Lightly grease a small cast iron skillet or baking dish.
2
Melt the dark chocolate chips with the coconut oil until smooth. Set aside to cool slightly.
3
In a mixing bowl, whisk the eggs, coconut sugar, and vanilla until light and fluffy, then beat in the Greek yogurt and peanut butter until smooth.
4
Slowly whisk in the melted chocolate mixture until fully combined.
5
Fold in the almond flour, cocoa powder, protein powder, salt, and espresso powder until the batter is glossy and smooth. Fold in optional mini chocolate chips if using.
6
Pour the batter into the prepared skillet and smooth the top evenly.
7
Bake for 25 minutes only. The center should still look slightly underbaked when you pull it, and that is exactly what you want.
8
Let the skillet rest for 10 to 15 minutes before serving. The carryover heat gently finishes the center while it stays fudgy. Baking all the way to a clean toothpick dries out the protein, so underbake, then rest.
Macros
370
Calories
Per serving · approximate values