Ingredients:

  • 1/2 cup Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk
  • 2 scoops chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup zero-calorie granulated sweetener
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 2 tbsp mini dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with silicone liners.
  2. In a large mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is smooth and free of clumps.
  3. Sift in the chocolate protein powder, unsweetened cocoa powder, granulated sweetener, baking powder, and sea salt.
  4. Use a silicone spatula to gently fold the dry ingredients into the wet base until just combined, being careful not to over-mix.
  5. Fold in half of the mini dark chocolate chips into the batter.
  6. Portion the batter into the muffin tin, filling each cavity about 3/4 full, then sprinkle the remaining chocolate chips on top.
  7. Bake for 12–15 minutes until the edges are set; the center should still look slightly soft to ensure a fudgy texture.
  8. Allow the brownie bites to cool in the pan for at least 10 minutes to firm up before transferring to a wire rack.