99-Calorie Black and White Protein Oreo Frosted Brownies

Ingredients

• 210 ml Unsweetened almond milk
• 192 ml Egg whites
• 170 g Nonfat Greek yogurt (For the brownie batter)
• 35 g All-purpose flour (Plus 1 tablespoon, as stated in the source measurement)
• 20 g Oat flour
• 20 g Unsweetened cocoa powder
• 70 g Chocolate protein powder (The source specifies Levels Protein)
• 15 g Sugar-free chocolate pudding mix (For the brownie batter)
• 4 g Baking powder
• Salt (A pinch)
• 227 g Nonfat Greek yogurt (For the protein frosting)
• 60 g Protein powder (Whey or casein preferred; the source does not specify scoop weight. If using whey, add sugar-free pudding mix and powdered monk fruit as needed to achieve the correct frosting texture.)
• 0.75 Oreo cookie (Finely crushed; optional topping and not included in the stated macros)
• Black writing icing (Optional decoration; amount to taste and not included in the stated macros)
• Additional Oreo cookie (Optional, for propping up as decoration; amount to taste and not included in the stated macros)
• Sugar-free chocolate pudding mix (Optional conditional addition to whey-based frosting; add as needed for texture)
• Powdered monk fruit sweetener (Optional conditional addition to whey-based frosting; add as needed for sweetness and texture)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or otherwise prepare it so the brownies can be removed easily.

2. 2

   Add the unsweetened almond milk, egg whites, and 170 g of nonfat Greek yogurt to a mixing bowl. Whisk until the mixture is evenly combined and smooth.

3. 3

   Add the all-purpose flour, oat flour, cocoa powder, chocolate protein powder, sugar-free chocolate pudding mix, baking powder, and pinch of salt to the wet mixture.

4. 4

   Mix until the batter is smooth and no dry pockets remain. Avoid leaving unmixed protein powder or flour around the sides or bottom of the bowl.

5. 5

   Pour the batter into the prepared pan and spread it into an even layer, especially into the corners.

6. 6

   Bake at 350°F (175°C) for 22–28 minutes, until the center is just set. The brownies should not appear wet in the middle, but they should remain soft rather than overbaked.

7. 7

   Remove the pan from the oven and let the brownies cool completely before frosting. Frosting warm brownies can cause the yogurt topping to soften or melt.

8. 8

   For the frosting, place 227 g of nonfat Greek yogurt and 2 scoops of protein powder in a bowl. Mix until completely smooth. If using whey protein, add sugar-free pudding mix and powdered monk fruit as needed to obtain the correct thick, spreadable texture.

9. 9

   Spread the protein frosting evenly over the completely cooled brownies.

10. 10

    Finely crush three-quarters of an Oreo cookie and sprinkle it evenly over the frosting. Add the optional black writing icing or an additional Oreo decoration if desired.

11. 11

    Chill the frosted brownies for 20–30 minutes to firm the topping. Slice into 12 brownies and serve.

Notes

The stated macros are approximately 99 calories, 8 g net carbohydrates, 1.25 g fat, and 15 g protein per brownie when cut into 12; optional Oreo and icing decorations are excluded. The protein powder scoop weight and exact brand nutrition can change the final values. Keep refrigerated because of the yogurt frosting; chill before slicing for cleaner portions.

Nutrition per serving

• dessert
• snack
• brownies
• baked
• high-protein
• low-calorie
• chocolate
• American