GBOTW: Protein Bar Brownies from An Edible Mosaic

Total Shares 2.5K

Hi everyone!

Welcome to a new weekly posting series called “Guest Blogger of the Week” or “GBOTW”. Yes, I am going there with the acronym.  It’s just too long to keep writing out over and over again.  GBOTW is the place to go every Thursday to learn about new blogs (food, design and crafts, lifestyle and more!), ideas and, of course, recipes.  Check back in every Thursday to see who is featured and beef up your blog reader.

I have some amazing guest bloggers lined up for the next couple of weeks and couldn’t be more excited to start this series with one of my all-time favorite food blogs – An Edible Mosaic.  

Faith is the genius behind An Edible Mosiac.  She is not only a food blogger, a talented photographer and a cookbook author (look for her Middle Eastern cookbook in the Fall of 2012!), she is an all around great person.

Thanks Faith for helping me kick this series off  and without further adieu…a fabulously dedadent yet healthy recipe from An Edible Mosaic!

I am absolutely thrilled to be guest posting here today!  I always love the food that comes out of Alyssa’s kitchen, and having the opportunity to share a recipe with her readers is a real treat for me.  Since Alyssa’s blog is focused on delicious food that’s healthy and uncomplicated to prepare, I wanted to share a recipe that everyone can relate to…

Anyone out there like brownies?  I do too.  The thing is, I really don’t need another brownie recipe.  Like many of you, I already have a couple of favorites…and, because I trust you guys (and I know you won’t tell anyone 😉 ), I’ll even admit I really don’t mind using an occasional brownie mix from a box.  But sometimes I want to eat a brownie (or two) without the consequences of eating a brownie.  You what I’m talking about…the inevitable sugar crash and lethargy, followed by further brownie cravings.  (Sigh.  Such a vicious cycle, isn’t it?)

Not so with these brownies.

They’re rich in protein (from Greek yogurt, eggs, almond meal, and protein powder) and have no added sugar (the little bit of sweetness comes from semisweet chocolate and stevia).  If you want to bump up the nutrition even more, add a handful of chopped walnuts or a couple tablespoons of ground flaxseed, hemp seed, or chia seeds.

So, how do they taste?  Well, you can tell you’re not eating a heavy, indulgent brownie that will induce a sugar coma later, but for what they are (a healthy treat that will satisfy a sweet tooth while nourishing your body), they are amazing.  They’re dense and intensely chocolaty with a subtle nuttiness…and not at all too sweet, which I happen to love.  Literally have your cake (in brownie form) and eat it too.  😉

Thanks again Alyssa and nice to meet you all!

Faith from An Edible Mosaic

4.8 from 4 reviews
GBOTW: Protein Bar Brownies {Gluten-Free}
Makes 1 (8 by 8-inch) pan of brownies, about 9 servings Individual Brownie is 5 Points Plus
Serves: 9
  • 4 oz good quality semisweet chocolate (about 60% cacao), chopped*
  • 3 tablespoons canola oil
  • 6 tablespoons low-fat Greek yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup almond meal/flour
  • ¼ cup unflavored protein powder**
  • 1 tablespoon cocoa powder
  • ¼ teaspoon baking soda
  • ½ teaspoon instant coffee granules (optional)
  • 2 packets stevia (or other sweetener of your choice; you can add more to taste)
  • Pinch sea salt
  • *You can use a chocolate bar or mini chocolate chips.
  • **You can omit the protein powder if you want; if you do so, reduce the amount of yogurt to 4 tablespoons.
  1. Preheat oven to 325F and line an 8 by 8-inch baking pan with parchment paper so it hangs over the edges.
  2. Melt half the chocolate in a microwave or double boiler; cool slightly, then whisk in the oil, yogurt, eggs, and vanilla. Stir in the almond meal, protein powder, cocoa powder, baking soda, coffee powder (if using), stevia, and sea salt, being careful not to over-mix. Fold in the remaining half of the chopped chocolate.
  3. Spread the batter in the prepared pan, and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 25 to 35 minutes.


Total Shares 2.5K is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. says

    Kathy, I haven’t tried it using anything other than Greek yogurt, so I don’t know for sure, but I think there are a few things that could potentially work instead of Greek yogurt here. You could try it with creme fraiche, cream cheese, or sour cream. Or for a non-dairy option, you could try it with canned coconut milk. Just keep in mind that you might need to slightly adjust the amount of dry ingredients when making a substitution (for example, since milk isn’t as thick as Greek yogurt, you might need to add a bit more almond meal or one of the other dry ingredients). If you give it a try, let us know what works best – and enjoy! :)
    Faith recently posted..Citrus ChickenMy Profile

  2. says

    So I was looking for a healthier chocolate snack/dessert the other day and stumbled upon your recipe. O.M.G., these are so good! I have just one left and am debating whether or not to eat it, because I know that I will be making a second batch once it’s gone!
    Amy recently posted..New Adventure and a Quick lunchMy Profile

    • EverydayMaven says

      It will make the bars a bit heavier but otherwise should be OK. Another option would be Coconut Oil if you have that.

  3. Teri says

    I’m not a fan of sweet substitues, if I wanted to put a little sugar in, what would the ratio be? Looking forward to making thes!


  4. Tracy says

    I live in a remote are and cannot get or make almond flour, is there another substitute that would have a similar texture? I do have quinoa, finely grated coconut, polenta…

    • EverydayMaven says

      Hi Tracy! I checked in with Faith and here is her response, “Great question, Tracy! I haven’t made these brownies with anything except almond meal so I can’t say if anything else will work properly or not, but I can give you a couple of suggestions that you can play around with. I wouldn’t use cornmeal, polenta, or coconut flour as a substitute because these things would soak up way too much moisture. If you have any other kind of nut flour (such as hazelnut or peanut), I think that would be a great substitute. Other than that, you could try protein powder or a high-protein flour if you want to keep the protein content high, such as quinoa flour, chickpea flour (besan), or even buckwheat flour. Oat flour may also work, or you could stick with all-purpose flour if nothing else is available. Hope this helps!” Thanks!

    • EverydayMaven says

      Hi Cindy – I have all the ingredients on my shopping list too and can’t wait to make a batch. Two marathons? Wow!

  5. says

    Fantastic new spin on an old favourite, but without the stodge and blah from flour. Definitely going to try this out for my cancer nutrition courses. Much easier to portion control with that amount of protein (if we don’t inhale it that is!). Thanks for another great recipe, Faith. Just getting ready to post my gluten and dairy free green tea and passionfruit polenta cake (with plenty of almond meal), and now wishing I had sneaked in some protein powder!

  6. Cathy Dellinger says

    These sound totally amazing. And, Lauren, you can probably look at a site like Fit Day, or one of those cal counters to see the nutritional info. At first glance it seems to me the protein well exceeds the carbs which is a good thing.

  7. says

    Wow, Faith, these look amazing! I’m definitely going to try them—they have every ingredient in them that I’m currently obsessed with lately :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.