Ingredients:

  • 1 cup (225g) Non-fat plain Greek yogurt
  • 1/2 cup (125g) Creamy almond butter
  • 1/2 cup (95g) Coconut sugar
  • 1 large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 2 scoops (60g) Chocolate whey protein powder
  • 1/2 cup (45g) Unsweetened Dutch-processed cocoa powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/4 cup Mini dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 24-count mini muffin tin or line with paper liners to ensure the fudgy bites don't stick.
  2. In a large mixing bowl, combine the Greek yogurt, almond butter, coconut sugar, egg, and vanilla extract. Whisk vigorously until the mixture is completely smooth and no yogurt streaks remain.
  3. Sift in the chocolate protein powder, cocoa powder, baking soda, and salt. Use a silicone spatula to gently fold the dry ingredients into the wet until just combined; do not overmix to avoid a rubbery texture.
  4. Gently fold in the mini chocolate chips until they are evenly distributed throughout the thick batter.
  5. Scoop approximately 1.5 tablespoons of batter into each of 16 muffin cups. Use the back of a spoon to smooth the tops if necessary.
  6. Bake for 15–18 minutes. The edges should be set, but the center should still have a very slight jiggle when the pan is shaken.
  7. Allow the brownie bites to cool in the pan for at least 15 minutes. This cooling period is essential for the structure to set into a fudgy consistency.