High Protein Fudge Brownie Pie
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If you’ve never had a fudge brownie pie, you’re in for a real treat. Not only does this version have the fudge brownie center on top of a toasty graham cracker crust, it’s also loaded with 26 grams of protein.
And thanks to the mini ready crust, you can cook AND eat your fudge brownie pie in about 15-20 minutes.
How to Make This Fudge Brownie Pie
Let’s quickly run through the components of this personal pie and touch on potential modifications, tips, and all that jazz.
It doesn’t get any easier than this. The recipe calls for a ready made graham cracker crust from Keebler. I find these at Walmart, Target, and sometimes Kroger.
If you have trouble finding them or wanted to make your own crust, here are a few of my recipes that could work:
- high protein graham cracker crust from my fruit pizza
- low carb almond flour crust from my pumpkin cheesecake bars
- low carb walnut crust from my chocolate avocado tart
The Protein Fudge Brownie Filling
Here are the dry ingredients you’ll need with a quick note on potential swaps:
- chocolate protein powder
- all purpose flour – you can use just about any flour here (coconut flour may need to be cut in half to 1 tablespoon)
- cocoa powder
And the wet ingredients:
- light butter – 1/2 the calories of regular butter (50 cals/tablespoon)
- dark chocolate chips – the butter and chocolate chips serve as the fat source for the fudge brownie filling and can be more or less interchanged gram for gram
- Greek yogurt – if you want to reduce the calorie/fat content, you can add an extra 2-3 tablespoons of Greek yogurt in place of the chocolate chips and some of the butter
The brownie batter should be thick but not too thick to spread. If you use a different protein powder than the recipe calls for, you may need to add a bit more Greek yogurt to hydrate the batter.
Air Fryer vs Oven
I used my Simple Living Products 5.8qt XL air fryer, but an oven would work just fine here. One pro of the air fryer is that there’s no preheating required. And since the crust is good to go, all you need to do is mix the fudge brownie pie filling together and fry it up!
With either method, there aren’t really any food safety concerns in the brownie mix so you can slightly undercook the brownie for an extra gooey center.
Final Fudge Brownie Pie Recipe Notes
The Keebler ready crusts can be a bit delicate or crumbly straight out of the box. If your brownie mix is too thick, you may have trouble spreading it inside the crust without breaking it. Cooking the crust for a few minutes before adding the filling can fix this.
And don’t forget, you can always add a bit more Greek yogurt (or melted chocolate chips – yum) to hydrate the brownie batter.
High Protein Fudge Brownie Pie
- 1 mini Keebler Ready Crust 4 oz graham cracker crust
- 1 scoop (28g) Protein Powder I used Bowmar Nutrition Protein Hot Chocolate
- 2 Tbsp (15g) All Purpose Flour
- 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
- 1 Tbsp (14g) Light Butter I used Land O' Lakes with canola
- 1/2 Tbsp (7g) Dark Chocolate Chips melted
- 1 Tbsp (14g) Fat Free Greek Yogurt vanilla or plain
Preheat an oven to 350F. (I used an air fryer that doesn't require preheating.)
Mix the dry ingredients together before adding the Greek yogurt and butter. Stir well.
Microwave the chocolate chips for 30-45 seconds and stir until smooth before adding to the brownie mix.
Add the brownie mix to the pie crust and spread it to the edges. Be careful to not break the crust.
Air fry or bake at 350F for about 5 minutes. Top with some fat free whipped cream or ice cream, if desired.
More Protein Brownie Recipes You Might Like
My one-minute, 100-calorie protein brownie is one of the most popular recipes on the blog. And with a title like that, you can see why.
And if you’re looking for a larger dessert for an even or feeding a small army, my chocolate caramel protein brownies are a hit. They’re poke brownies with fat free whipped topping and toffee pieces on top. Yasss.