Step 1

Preheat your oven to 350 degrees F.

Step 2

Add all of the dry ingredients in a large bowl (flour, protein powder, cocoa powder, sugar, and baking soda). Mix to combine.

Step 3

Melt your chocolate chips in a microwave-safe bowl. Microwave for 15 seconds at a time and stir the chocolate chips each time you stop the microwave to prevent them from burning. Continue until the chocolate is smooth, or around 1 minute.

Step 4

Add the melted chocolate to the dry ingredients along with the Greek yogurt and stir until a crumbly mixture forms.

Step 5

Add your milk a little bit at a time while mixing to thin out the batter. Adding a little bit at a time helps to make sure you end up with a smooth brownie batter.

Step 6

If you want additional chocolate chips, nuts, or any other mix-ins, fold them in at the end.

Step 7

Spray an 8x8 baking dish with cooking spray or line it with parchment paper. Pour your brownie batter into the pan and use a spoon or spatula to make sure it is evenly distributed. I like to top my brownies with a sprinkle of sea salt and a very small amount of chocolate chips for the added flavor, but both are optional.

Step 8

Bake the brownies at 350 degrees F for 20-25 minutes. The exact time will vary based on your oven, your preferences, and the pan you use (different materials bake hotter than others). I baked my brownies for exactly 22 minutes. When I pulled mine out of the oven, the center seemed underbaked (which is safe with this eggless recipe) but it ended up setting as it cooled.

Step 9

Remove the brownies from the oven and allow them to fully cool before slicing, roughly 15-20 minutes. If the center is underbaked, it will set as it cools, so allow it time to fully cool before attempting to slice it.

Step 10

Slice into 12 brownies and dig in! Enjoy as-is or top with some ice cream for an extra indulgent treat.

Step 11

Store leftovers in an airtight container for up to three days. If you'd like to store them for longer, keep them in the fridge or freeze them for a later date.