A high protein chocolate brownie bark that is no bake, low carb, low in sugar, yet no protein powder. The protein comes from yogurt and this easy brownie bark is gluten free, low sugar, and dairy free.
This chocolate brownie bark is easy to make with just 4 main ingredients, is no bake, and is a chocolate variation of my viral frozen cookie dough bark. It is a protein snack staple with 12 grams of protein per piece. Just mix up the ingredients, press onto a pan, and pour on melted chocolate chips. Set and your creamy protein chocolate brownie bark is ready!
This delicious chocolate bark contains no protein powder, just like my chocolate chip frozen yogurt cookie dough bark, strawberry frozen yogurt cookie dough bark, my vanilla frozen yogurt bites, and my cookie dough frozen yogurt bars.
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Flavor & Texture
Making this high protein chocolate brownie bark with yogurt and peanut butter gives this brownie bark a creamy texture. Depending on the sweetness of your yogurt, you might need to add more sweetener. I used plain cashew yogurt and it was creamy and sweet enough for me. It will have a tangy flavor if you use Greek yogurt - even zero fat - if you don't need it to be dairy free.
Ingredients
Almond flour. Adds structure and protein. Oat flour can also be used instead, but not coconut flour.
Peanut butter. Any nut butter works and adds protein, healthy fats and a creamy texture to your brownie bark.
Yogurt. Use any yogurt - the higher the fat, the creamier your dough texture will be. You can use cashew yogurt, coconut yogurt or even Greek yogurt for my friends who can eat dairy. If you use a sweetened flavor, you may not need maple syrup so taste-test.
Cocoa. Use unsweetened powder cocoa, the best quality you can find. You can use dutch but regular is best for texture.
Maple syrup. Or any liquid sweetener.
Vanilla extract, baking soda, salt. For flavoring. I add the baking soda to give the dough an authentic brownie batter flavor but it is optional.
Chocolate chips. To add to the dough, and to melt for a chocolate shell on top.
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See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Chocolate Brownie Bark
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: To bowl, add yogurt, cocoa, peanut butter, flour, maple syrup, vanilla and salt.
Step 2: Mix with a spoon. The texture will look like thick pancake batter. You can add more yogurt or even milk if it's too dry. Taste for sweetness.
Step 3: Press batter into a parchment-lined pan. Spread about ½ inch deep with a spoon. Freeze about 1 hour.
Step 4: Melt the chocolate chips and pour onto the batter, spreading with a spoon.
Step 6: The chocolate shell should freeze instantly and then you can break your bark and enjoy!
Storage
Store left over brownie bark in an air-tight container in the freezer for up to 3 months.
Variations
- Mix in fruit such as chopped fresh strawberries, whole fresh blueberries, or layer bananas before you top with chocolate.
- Top with melted white chocolate
- Add a layer of date paste between the cookie dough base and melted chocolate top.
More Bark Recipes
- Strawberry Frozen Yogurt Cookie Dough Bark
- Chocolate Chip Frozen Yogurt Cookie Dough Bark
- Frozen Yogurt Bites
- Edible Cookie Dough Bites
- Edible Chocolate Chip Cookie Dough (white beans)
- Edible Brownie Batter
FAQS
Yes, use a seed butter.
Yes, that is basically what this brownie bark is, frozen brownie batter.
Yes, this brownie bark is plant-based, gluten-free, dairy-free and has no refined sugar if you use compliant chocolate chips.
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Brownie Bark
Equipment
- cookie sheet pan
Ingredients
- ½ cup cocoa
- 1 cup almond flour
- ¼ cup peanut butter
- 1 cup yogurt Any yogurt works - cashew, coconut, greek if you can eat dairy
- 2 tablespoon maple syrup or two dates
- 1 teaspoon vanilla extract
- ⅛ teaspoon baking soda
- pinch salt
- ¼ cup mini chocolate chips (optional)
Chocolate topping
- 1 cup chocolate chips
- 2 tablespoon coconut oil or olive oil
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Instructions
- In a bowl, mix add the brownie bark ingredient with a spoon. Taste for sweeteness and add more maple syrup if needed. Batter will be creamy so when it freezes, it will have an ice cream texture.1 cup yogurt, ½ cup cocoa, 1 cup almond flour, ¼ cup peanut butter, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, ⅛ teaspoon baking soda, pinch salt
- Fold in the mini chips if using.¼ cup mini chocolate chips (optional)
- Spoon the brownie batter on to a parchment-lined rectangular cookie sheet about ½ inch thick. Smooth with a spoon, leaving a few inches around the edges.
- Put the pan level in the freezer, uncovered for 1 hours or until it feels solid.
- Melt the chocolate chips and oil for the topping in a microwave for 1 minute and then stir until all chips are melted.1 cup chocolate chips, 2 tablespoon coconut oil
- Pour the chocolate into the center of the chilled cookie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of cookie dough so the chocolate doesn't drip over the edge.
- The chocolate shell should harden a minute or so after it touches the frozen brownie bark. Then you can cut or snap the bark and enjoy it!
- Store leftovers in an airtight container in freezer for about 3 months.
Video
Notes
- Stir the batter well with a spoon to be sure all chunks of cocoa and flour are absorbed.
- Use fine almond flour and runny peanut butter for a smoother texture. And use a peanut butter that is made of only nuts, and runny.
- Adjust sweetness, adding more maple syrup if it is not. If you add more than a tablespoon, you'll have to add more flour or the batter might be too sticky.
Dee Dine says
This brownie bark freezes fast so you don't have long to wait.