90-Calorie Protein Brownies With Crackly Tops

I’ve lost track of how many protein brownies I have attempted to make in the past. Every single time I try, the brownies end up insanely dense, rubbery, or dry.

That all changes today with these 90-calorie protein brownies with crackly tops.

I haven’t attempted a brownie recipe in months, but I was suddenly craving brownies and decided to take a total shot in the dark. When these turned out as incredible as they did, I was in complete shock.

These brownies are moist, chewy, and even have those beautiful crackly tops that everyone loves.

Each protein brownie is 90 calories, 3g fat, 11g carbs, and 5g protein. This assumes you use sugar substitute, but even if you choose to use regular sugar, each brownie would still only contain 120 calories.

I’ve read virtually every article out there about how to achieve crackly top brownies, and it usually involves high fat content and/or unique mixing techniques. I knew I wanted to make low-fat brownies, and I was never going to use any advanced techniques, so I assumed that low-calorie crackly top brownies would forever remain a dream.

But, my friends, we’ve done it.

Now, I’ll be honest – these healthy low calorie brownies aren’t quite the same as your Grandma’s famous recipe. But for a low calorie brownie with only 90 calories, you’ll never come across a better option.

I could never lie to you and say that these will replace your favorite brownie recipe (because brownies are a near-perfect dessert), but these will 100% satisfy your brownie craving. Plus, they’re a hit with both kids and adults – my 2-year-old couldn’t get enough of them, and an entire batch disappeared from my kitchen in less than a day.

 

Ingredients for Perfect Low-Calorie Brownies

The key to achieving a chewy and fudgy brownie without the fat is our secret ingredient: Greek yogurt.

Brownies need some kind of fat source to achieve the ideal texture. Whether that’s butter, coconut oil, or nut butter like peanut butter or almond butter, some kind of fat is always used. Luckily for us, Greek yogurt will yield a fudgy brownie without any of that.

Greek yogurt brownies are a little chewier than your normal melt-in-your-mouth gooey brownie, but they still turn out great. Regular yogurt will likely work in its place, but you’ll be missing out on the added protein.

In addition to Greek yogurt, you’ll need all-purpose flour, a whey/casein blend chocolate protein powder (PEScience’s chocolate truffle flavor is my go-to), and your choice of sugar or a granulated sugar substitute.

Melted chocolate is going to add incredible flavor and texture, while unsweetened cocoa powder (like Hershey’s Special Dark) intensifies the chocolate flavor even further.

Lastly, we’ll just need a little bit of milk to bring it all together, and we’ll have smooth, decadent brownie batter.

For an extra indulgent touch, feel free to mix in an additional 1-2 tablespoons of chocolate chips for gooey pockets of melted chocolate throughout. I like to add some chocolate chips right to the top of my brownies alongside some sea salt for a beautiful aesthetic, but of course, that is optional.

A Note on Sugar Substitutes

Sugar substitutes have been messing with my stomach lately, so I’ve shifted towards using regular sugar in my baking. It’s all experimental while I figure out what works and what doesn’t for my specific needs.

But even if I use regular sugar in my recipes, I’ll stick to writing them up with sugar substitutes as an ingredient. I’ll certainly make a note when I use real sugar, but I want to continue to include sugar substitutes for two reasons:

1. Sugar substitute is a fantastic way to bring calories down in a recipe, and that is the goal for a lot of people reading the recipes on my site.
2. Most sugar substitutes are used 1:1 for regular sugar in baking, so even if I use regular sugar in my recipe, the result should be virtually identical using sugar substitute.

When I made these healthy brownies, I used regular white sugar, so the calories were slightly higher (120 each). You can use any type of sugar you’d like: regular white sugar, coconut sugar, monk fruit sweetener, erythritol, whatever you prefer! As long as you use a 1:1 sugar replacement, it won’t alter the final results.

 

How to Make Low Calorie Protein Brownies

To make these protein brownies, start by preheating your oven to 350°F and mixing all the dry ingredients in a large bowl.

Melt your chocolate chips in the microwave, stirring every 15 seconds to prevent burning, then add the melted chocolate to the dry ingredients along with the Greek yogurt. Once you mix these together, you’ll be left with a crumbly mixture.

Gradually add 1/2 cup of milk while mixing until you have a smooth brownie batter, then fold in any additional mix-ins like extra chocolate chips or nuts if you want to go that route.

Pour the batter into a greased or parchment-lined 8×8 baking dish, then spread it around to make sure it is evenly distributed. I like to sprinkle a little sea salt and a few extra chocolate chips on top for added flavor, and the small amount of chocolate chips only adds a very small amount of extra calories.

Bake the healthy brownies for 20-25 minutes, depending on your oven and preferred texture. I baked mine for exactly 22 minutes, and while the center seemed underbaked when I pulled them out, it set as the brownies cooled.

Every oven, and even every pan, is different, so exact bake times will vary. If you prefer gooey & chewy brownies, 22 minutes should be perfect. If you prefer your brownies a bit cakier, bake these for 25 minutes.

Let the brownies cool completely before slicing, about 15-20 minutes. As they cool, you’ll see the center setting and developing that gorgeous crackly top, and the edges will shrink inward a bit.

If the tops don’t seem crackly, just wait until you slice them up. Once you slice these into 12 low-calorie brownies, you’ll be holding a healthy brownie with a beautiful crackly top.

If you want to store leftovers, they will remain fresh in an airtight container for a few days. Since Greek yogurt is involved, these shouldn’t be left out for more than a few days, so I would store them in the fridge (or you can freeze them) if you plan to enjoy them after three days or so.

 

More Protein-Packed Chocolate Recipes

If you love these low-calorie protein brownies, be sure to check out some of my other favorite chocolate-based recipes:

 

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