Father’s Day Protein Brownie Skillet
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 2 scoops (approx. 60g) chocolate whey or casein protein powder
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup sugar-free maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- Optional: sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6-inch or 8-inch cast-iron skillet with coconut oil or non-stick cooking spray to ensure the brownie doesn’t stick.
- In a medium-sized mixing bowl, whisk together the almond flour, protein powder, cocoa powder, baking soda, and salt. Ensure there are no large clumps of protein powder for a smooth batter.
- In a separate bowl, whisk the egg, Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Fold in half of the chocolate chips. Do not overmix, as this can make the protein powder texture a bit tough.
- Spread the batter evenly into your prepared skillet. Sprinkle the remaining chocolate chips on top. Bake for 18 to 22 minutes. The center should be set but still slightly soft to the touch.
- Remove the skillet from the oven and let it cool for about 5 minutes. This allows the brownie to firm up while remaining warm and gooey in the center.