Dubai Chocolate Brownie – 40-Minute Recipe
A decadent, guilt‑free chocolate brownie that delivers about 10 g of protein per serving. The airy brownie base is lightened with Greek yogurt and monk‑fruit sweetener, topped with a crunchy pistachio‑butter layer and finished with a glossy dark‑chocolate ganache.
Recipe by Boutheina Souissi | ONLINE COACH· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
40 min estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Brownie layer
- 0.33 cup almond milk
- 6 1/5 oz Greek yogurt
- 0.33 cup monkfruit sweetener
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup dark cocoa powder
- 1 scoop chocolate protein powder
- a pinch salt
- a pinch baking powder
Pistachio layer
- 6 1/5 oz Greek yogurt
- 2 1/10 oz pistachio butter
- 2 shredded wheat cereal
Chocolate ganache
- 3 1/2 oz dark chocolate
- 0.35 oz coconut oil
Instructions
- 1Preheat the oven to 356°F (350°F) and line an 8‑inch square baking pan with parchment paper.
- 2In a large mixing bowl, whisk together the almond milk, Greek yogurt, monkfruit sweetener, egg, and vanilla extract until smooth.
- 3Sift in the dark cocoa powder, chocolate protein powder, a pinch of salt, and a pinch of baking powder; fold gently until just combined—do not over‑mix.
- 4Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
- 5Bake for 12‑15 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- 6While the brownie bakes, prepare the pistachio topping: in a bowl, combine the second portion of Greek yogurt, pistachio butter, and shredded wheat cereal; stir until a thick, crumbly mixture forms.
- 7When the brownie is done, remove it from the oven and immediately spread the pistachio mixture evenly over the warm brownie layer; the heat will help the topping set.
- 8Allow the assembled brownie to cool in the pan for 10 minutes, then transfer to a wire rack to reach room temperature.
- 9For the ganache, place the dark chocolate pieces in a heat‑proof bowl; gently melt the coconut oil in a small saucepan over low heat, then pour the hot oil over the chocolate and let sit for 1 minute.
- 10Stir the chocolate and oil together until a smooth, glossy ganache forms; let it cool slightly until it thickens but is still pourable.
- 11Drizzle or spread the ganache over the pistachio‑topped brownie, creating an even coating.
- 12Refrigerate the finished brownie for at least 20 minutes to set the ganache and firm the layers.
- 13Cut into four equal squares, serve, and enjoy a high‑protein, low‑sugar chocolate treat.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare topping while baking
Mix the pistachio topping ingredients during the brownie bake.
Cool before adding ganache
Allow the assembled brownie to reach room temperature before pouring the ganache.
Set ganache in fridge
Refrigerate the finished brownie for at least 20 minutes.
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Frequently asked questions
- How long does it take to make Healthy & High‑Protein Dubai Chocolate Brownie?
- About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
- How many servings does this Healthy & High‑Protein Dubai Chocolate Brownie recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Healthy & High‑Protein Dubai Chocolate Brownie recipe come from?
- It was shared by Boutheina Souissi | ONLINE COACH on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.