In a large bowl, mix the dry ingredients: oat flakes (both ground and whole), chia seeds, 50g cocoa powder, 40g chocolate protein powder, baking powder, baking soda, and a pinch of salt.
Add the wet ingredients to the bowl: almond milk, coffee, cashew butter, and apple cider vinegar. Mix everything well to form a batter.
Chop the dark chocolate into chunks and gently fold it into the batter.
Pour the batter into a parchment-lined baking dish. Cover the dish with aluminum foil and bake at 160°C for 35 minutes. Then, remove the foil and bake for an additional 15 minutes.
While the brownie bakes, prepare the topping. In a separate bowl, mix the Greek yogurt with 30g of chocolate protein powder and 10g of cocoa powder until smooth.
Once the brownie has completely cooled, cut it into portions and top each slice with a generous dollop of the yogurt cream before serving.
Cook it hands-free.
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