The Ultimate Fudgy Chocolate Fix!
If you’re a chocolate lover, these double chocolate espresso brownies are about to be your new favorite dessert. Rich, decadent, and perfectly fudgy, with a deep espresso flavor that enhances every bite. And the best part? They’re secretly packed with protein, thanks to Greek yogurt and a blend of chocolate protein powder and flour—making them high protein brownies without sacrificing texture or flavor.
Why You’ll Love These Double Chocolate Espresso Brownies
Let’s be real—chocolate brownies are already a top-tier dessert. But adding espresso? Game changer. It deepens the chocolate flavor and gives these brownies that bold, intense richness that makes each bite unforgettable. And if you really want to take things up a notch, serve them warm with a scoop of vanilla protein ice cream on top. Trust me, it’s next-level indulgence.
These brownies come together in no time, require minimal effort, and are perfect for when you need a quick, satisfying chocolate fix. Whether you’re sharing or keeping them all to yourself (no judgment), this recipe delivers that gooey, fudgy texture you crave—without the guilt.
Macros Per Serving
156 Cal | 26g Carbs | 5g Fat | 13g Protein
Recipe Card
Double Chocolate Espresso Brownies
Ingredients
Wet:
- 81 g Sea Salt Extra Dark Chocolate Bar (Gatsby’s)
- 60 ml Plant Protein Milk (Good Karma)
- 50 g Large Brown Egg (Vital Farms)
- 226 g Nonfat Plain Greek Yogurt (Siggi’s)
- 1 tsp Vanilla Extract
Dry:
- 45 g Chocolate Milkshake Protein Powder (Quest)
- 45 g All Purpose Flour (King Arthur)
- 1 tsp Baking Powder
- 7 g Dark Cacao Powder (Modern Mountain)
- 16 g Zero Calorie Sweetener (H-E-B)
- ½ tbsp Espresso (Nespresso)
- Pinch of Salt
- 81 g Sea Salt Extra Dark Chocolate Bar (Gatsby’s)
Instructions
Wet:
- Add your bar to a large mixing bowl in pieces and pour over the milk. Microwave at 30 second intervals until it’s a smooth ganache consistency.81 g (1) Sea Salt Extra Dark Chocolate Bar, 60 ml (0.25 cups) Plant Protein Milk
- Add in egg, yogurt, and vanilla. Give it a good mix and ensure there are no lumps.50 g (1) Large Brown Egg, 226 g (1 cup) Nonfat Plain Greek Yogurt, 1 tsp Vanilla Extract
Dry:
- Preheat oven to 350°.
- Add your dry ingredients to the same bowl and then use a hand mixer (or just a whisk) to blend everything together. You should have a smooth and thick batter.45 g (0.33 cups) Chocolate Milkshake Protein Powder, 45 g (0.33 cups) All Purpose Flour, 1 tsp Baking Powder, 7 g (2 tbsp) Dark Cacao Powder, 16 g (4 tsp) Zero Calorie Sweetener, 1/2 tbsp Espresso, Pinch of Salt
- Chop up your chocolate bar into chunks and add 2/3rd of it into the batter. Mix with a spatula to incorporate.81 g (1) Sea Salt Extra Dark Chocolate Bar
- Line a small baking dish (mine was 6’x8’) with parchment paper and then add in the batter. Smooth it out to ensure it’s even.
- Top with the remaining chocolate chunks and then bake for 30-35 minutes. Do the toothpick check to ensure the inside is firm.
- Serve with a scoop of protein vanilla ice cream for the ultimate dessert!
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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Ritisha Gupta says
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well.