This Single-Serve Protein Brownie is an easy and delicious protein snack made from 5 ingredients and packed with 20 grams of protein per serving for only 240 kcal.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350 °F (180 °C) or skip if using the air fryer method. Line a small rectangle glass container, mine is 9-inch x 3.5-inch big, with lightly oiled parchment paper. Make sure it’s oven or air fryer safe.
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In a mixing bowl, whisk the Greek yogurt, egg, and peanut butter until smooth.
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Whisk in the cocoa powder until the mixture is consistent with no lumps of cocoa showing.
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Pour the batter into the prepared glass container and bake it at 350 °F (180 °C) for 15-18 minutes. You can also air fry it at the same temperature for 12-15 minutes until a pick inserted in the center comes out clean.
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Let it cool down completely for 10 minutes in the pan, then for 1 hour on a rack for the best texture. For an even fudgier texture, pop it for 1 hour in the fridge.
Note 2: I haven’t tried the recipe egg-free or with an egg replacer.
Note 3: Or cacao powder.
Note 4: You can also use almond butter, cashew butter, or sunflower seed butter.
Note 5: Any sweetener, granulated or liquid works, like maple syrup, coconut sugar, or allulose, if sugar-free.
Storage: Store in the fridge in an airtight container for up to 3 days.
Serving: 1 brownieCalories: 241.9 kcal (12%)Carbohydrates: 15.1 g (5%)Fiber: 6.3 g (26%)Net Carbs: 8.8 gProtein: 19.7 g (39%)Fat: 15.3 g (24%)Saturated Fat: 4.5 g (28%)Polyunsaturated Fat: 3 gMonounsaturated Fat: 6.6 gTrans Fat: 0.02 gCholesterol: 189.3 mg (63%)Sodium: 166.8 mg (7%)Potassium: 481.2 mg (14%)Sugar: 4.3 g (5%)Vitamin A: 272.7 IU (5%)Vitamin B12: 0.9 µg (15%)Vitamin D: 1 µg (7%)Calcium: 129 mg (13%)Iron: 3.3 mg (18%)Magnesium: 115.2 mg (29%)Zinc: 2.4 mg (16%)
Ingredients and Substitutions
You only need 5 ingredients to make these brownies. Here’s how to pick and swap them.
- Greek Yogurt – This adds moisture and protein to the brownie, creating a rich texture. It also helps bind the ingredients. You can use other types of yogurt if you prefer, but don’t use low-fat versions.
- Egg – The egg acts as a binder and adds structure to the brownie. It also contributes to the moist texture.
- Unsweetened Cocoa Powder – Cocoa powder brings the intense chocolate flavor to the brownie. Cacao powder also works.
- Peanut Butter – This adds richness, healthy fats, and a nutty flavor. Almond butter, cashew butter, or sunflower seed butter also work for nut-free options. Rehydrated powdered peanut butter lowers the calorie count.
- Granulated Sweetener – The sweetener balances the bitterness of the cocoa and adds sweetness. For a low-carb version, allulose or erythritol are fine. Maple syrup or coconut sugar also work, but increase the carb count.
How to Make Single-Serve Protein Brownie
This recipe is super easy to whip up. Here’s how in a few pictures.
Crack the egg and add the liquid ingredients to a mixing bowl.
Incorporate the dry ingredients and stir the batter until smooth.
Pour the batter into a pan and bake it at 350 °F (180 °C) for 15-18 minutes
Let it cool down for 10 minutes in the pan and on a cooling rack.
Carine’s Tips
Let me share a few more tips for a perfect brownie.
- Chocolate Chips Addition – Adding a few sugar-free chocolate chips on top before baking adds a richer chocolate experience.
- Egg White Option – Swap one whole egg for three egg whites to reduce the calorie count while maintaining structure.
- Salt Enhancement – A pinch of salt sprinkled on top after baking enhances the chocolate flavor.
- Chilled Texture – Store the brownie in the fridge before eating for a fudgier, denser texture.
- Powdered Peanut Butter – Using rehydrated powdered peanut butter reduces the calorie count compared to regular peanut butter.
- Air Fryer Monitoring – When using an air fryer, check the brownie frequently to prevent overcooking.
More Single-Serve Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
