Greek yogurt brownies are lower far and sugar free brownies that use yogurt to replace any oil or butter! Gooey, fudgy, and made in one bowl, they are a guilt-free chocolate treat- Each brownie is under 100 calories!
When it comes to healthy desserts, I can never say no to raw brownies, chocolate ice cream, and healthy Greek yogurt brownies.
Brownies are one of the best desserts ever, and as someone who enjoys them on a regular basis, substituting some of the more unhealthy ingredients for healthier ones is always a plus. Swapping out oil and butter for yogurt has been a game-changer in my dessert game!
Unlike applesauce or pumpkin puree, replacing the fat with Greek yogurt did NOT result in a gummy or dense texture. In fact, when I served these yogurt brownies to some friends, they thought they must have come out of a box. See, they are as thick and fudgy as any good brownie out there, minus all the fat, calories, and carbs!
If you are skeptical about adding yogurt to your brownies, don’t fret- You won’t even be able to taste it!
How do you make Greek yogurt brownies
Ingredients
- ▢1/2 cup chocolate chopped
- ▢1 cup vanilla yogurt * See notes
- ▢1/2 cup sugar of choice white, brown, sugar free, etc.
- ▢3/4 cup all purpose flour gluten free, if needed
- ▢1/2 cup cocoa powder
- ▢1/2 teaspoon baking soda
- ▢1/2 cup milk of choice I used unsweetened almond milk
- ▢1 cup chocolate chips of choice optional
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.
- In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.
- Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.
- Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes
* I used vanilla coconut Greek yogurt. Any non-fat or reduced fat yogurt works.
TO STORE: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgy. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator.
TO FREEZE: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
Nutrition
Serving: 1BrownieCalories: 91kcalCarbohydrates: 15gProtein: 3gFat: 3gSodium: 68mgPotassium: 129mgFiber: 2gVitamin A: 9IUVitamin C: 1mgCalcium: 42mgIron: 1mgNET CARBS: 13g
