Creamy, Chocolatey, Crackly — My Dream Brownie Dessert
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High-protein, creamy, and indulgently satisfying
A Guilt-Free Dessert That Feels Like a Hug
Have you ever had one of those days when you just need something chocolatey, but don't want to bake or commit to a whole tray of brownies? This is my go-to fix: a creamy, rich brownie batter base topped with a crisp white chocolate shell that cracks perfectly with your spoon. It’s personal, cozy, and gives off major “treat yourself” energy — without any of the guilt.
I first threw this together on a whim, using whatever I had in my pantry — and to my surprise, it was amazing. Like, eat-the-whole-thing-and-lick-the-spoon amazing. The combo of chilled chocolate protein brownie and sweet white chocolate on top just hits different.
Ingredients
Brownie Batter:
- 30g chocolate protein powder (I use a plant-based whey for richness)
- 1 tsp cacao powder (unsweetened)
- 125g plain Greek yogurt (or any thick, creamy yogurt you love)
- A splash of almond milk (just enough to loosen the batter)
- 1 tsp chia seeds (optional — for fiber and texture)
White Chocolate Shell:
- About 40g white chocolate (choose good quality for the best snap!)
- 1 tsp coconut oil (makes the shell smoother and easier to crack)
Instructions
1. Make the brownie batter
In a small bowl, mix together your protein powder, cacao powder, and yogurt until smooth. Slowly add almond milk a little at a time until you get a thick but creamy consistency. If you're adding chia seeds, stir them in now and let the batter sit for 5 minutes to thicken up even more.
2. Spoon into a jar or small bowl
Transfer the batter into a small glass jar, ramekin, or bowl. Smooth the top so the chocolate shell will spread evenly.
3. Make the chocolate shell
Melt your white chocolate with the coconut oil. You can do this in the microwave in 30-second bursts, stirring in between. Once smooth and glossy, pour it right over the brownie batter.
Tip: Gently tap the jar on the counter to remove air bubbles and spread the shell evenly.
4. Chill and serve
Place the jar in the fridge for 15–30 minutes until the white chocolate shell is firm. To eat, grab a spoon and give that shell a good crack! Underneath is that soft, rich brownie batter you’ve been waiting for.
Tips & Variations
- Want it dairy-free? Use a dairy-free yogurt and plant-based white chocolate.
- No white chocolate? Sub in dark chocolate for a richer shell and a lower sugar option.
- Craving texture? Add a layer of crushed almonds or granola between the batter and the chocolate.
- Sweet tooth extreme? Drizzle more melted chocolate or nut butter on top before serving.
Final Thoughts
I truly love this little dessert — it’s indulgent, high in protein, and feels like a mix between a protein-packed mousse and a no-bake brownie. It only takes a few minutes to throw together, and you can keep it chilled for those late-night cravings or post-workout rewards.
It also looks super cute in a jar and is totally Instagram-worthy if that’s your thing. (No shame — I always snap a pic before cracking it open.)
