This 4 Ingredient No-Bake Brownie Cakes recipe is a fudgy and protein-packed treat, which includes Greek yogurt and Organic Sunbutter. It’s a no-fuss take on the classic, ready in about 10 minutes.
4 Ingredient No-Bake Brownie Cakes Ingredients
- 1 cup Greek yogurt
- 1/2 cup cacao powder
- 1/2 cup of Bethany’s Pantry Cocoa DSP
- 2 Tbsp of Organic Sunbutter
Optional Coating:
- Chocolate chips of choice (100% unsweetened or sweetened)
How To Make 4 Ingredient No-Bake Brownie Cakes
- Mix the ingredients: Combine Greek yogurt, cacao powder, Bethany’s Pantry Cocoa DSP, and Sunbutter in a large bowl. Stir until crumbly.
- Knead the dough: With clean hands, knead the mixture into a dough ball. It should resemble play dough. If it’s too dry, add 1-4 tablespoons of water, one at a time.
- Press into pan: Line a bread pan or dish with parchment paper. Press the dough evenly into the pan.
- Slice and finish: Cut into bars or squares. Optionally, melt chocolate chips and coat the bars, or enjoy as-is.
Recipe Tips
- Why does the dough seem dry? Bethany’s Pantry Cocoa DSP acts like flour and may make the mixture crumbly. Knead well and add water slowly.
- Can I use regular protein powder? No, this recipe only works with Bethany’s Pantry Cocoa DSP. Other powders don’t provide the same texture.
- How to make them sweeter: Use sweetened chocolate chips for coating or stir in a natural sweetener.
- How to avoid sticky dough: Don’t over-add water. Stop once the dough is pliable.
- Do I need to refrigerate them? Yes, these bars should be stored in the fridge.
What To Serve With Brownie Cakes
These no-bake brownie cakes are rich and dense, perfect alongside:
- A glass of almond milk or oat milk
- Fresh berries or banana slices
- A scoop of Greek yogurt
- Protein shakes
- Coffee or espresso
How To Store Brownie Cakes
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze in layers with parchment between bars. Thaw at room temperature for 10 minutes before serving.
Brownie Cakes Nutrition Facts
- Calories: 180 kcal
- Protein: 19 g
- Total Fat: 10 g
- Saturated Fat: 2.5 g
- Carbohydrates: 6.5 g
- Fiber: 2.5 g
- Sugars: 2 g
- Sodium: 50 mg
- Cholesterol: 15 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I substitute peanut butter for Sunbutter?
Yes, but the recipe will no longer be nut-free.
Why is my dough too sticky?
You may have added too much water. Let it sit for a bit or add a touch more protein powder.
Can I skip the chocolate coating?
Absolutely. The bars are rich and chocolatey enough without it.
Is this recipe keto-friendly?
Yes, it’s low-carb and sugar-free, depending on the chocolate used.
How do I make this recipe vegan?
Use a dairy-free yogurt alternative, but results may vary.
Check out More Recipes:
4 Ingredient No-Bake Brownie Cakes
Description
These no-bake brownie cakes are rich, fudgy, and high in protein — made with just 4 clean ingredients and ready in 10 minutes!
Ingredients
Instructions
- Mix all ingredients in a bowl until crumbly.
- Knead with hands into a play dough-like ball. Add water if needed.
- Press dough into a parchment-lined pan.
- Slice into bars or squares.
- Optionally, coat with melted chocolate. Refrigerate or freeze as needed.
Notes
- Only Bethany’s Pantry Cocoa DSP works in this recipe — other protein powders won’t provide the right texture.
The dough may seem dry at first; knead well before adding any water.
Optional chocolate coating adds flavor but isn’t necessary.
Store bars in the fridge for up to 5 days or freeze for longer storage.
Bars thaw quickly — about 10 minutes at room temperature.
