Peanut Butter Yogurt Brownie in a Mug (Gluten-Free)
2 tablespoons creamy peanut butter 3 ounces plain Greek yogurt 2 tablespoons granulated sugar 2 tablespoons brown sugar 1 whole egg ¼ teaspoon vanilla extract 1 tablespoon milk 3 tablespoons King Arthur Gluten-Free Measure for Measure Flour 2 tablespoons cocoa powder 2 tablespoons peanut butter powder ⅛ teaspoon baking powder Pinch of salt 2 tablespoons chocolate chips (optional)
Instructions
In a large microwave-safe mug, whisk together the peanut butter, yogurt, sugars, egg yolk, vanilla, and 2 tablespoons milk until smooth. Add the gluten-free flour, cocoa powder, peanut butter powder, baking powder, and salt. Stir until combined. Fold in the chocolate chips, if using. If the batter seems thicker than brownie batter, stir in the remaining tablespoon of milk. Microwave on high for 90–100 seconds. Start checking at 85–90 seconds; the center should be set but still slightly fudgy. Let it rest for 2 minutes before eating.
Optional Tweaks For a richer peanut butter flavor, increase the peanut butter powder to 3 tablespoons. For a less sweet version, reduce the granulated sugar to 1 tablespoon.
Total without chocolate chips: approximately 31–33 grams of protein
Total with chocolate chips: approximately 32–34 grams of protein
That's quite high for a mug brownie. For comparison, many protein bars contain 15–20 grams of protein.
If you'd like to boost it further without changing the texture much, you could:
Increase PB powder to 3 tbsp (+3 g protein) Use a high-protein Greek yogurt such as Oikos Triple Zero Replace the tablespoon of milk with a protein shake or ultra-filtered milk
That could push the brownie into the 35–40 gram protein range while still tasting like a dessert.
