Description
These Greek Yogurt Brownies combine the rich, fudgy texture of classic brownies with the health benefits of Greek yogurt, making them a moist and protein-packed treat. Sweetened with sugar-free alternatives and made with oat flour, these brownies balance indulgence and nutrition perfectly.
Ingredients
Scale
Chocolate Mixture
- ⅔ cup Sugar-Free Chocolate Chips, divided
- 1 teaspoon Coconut Oil
Wet Ingredients
- ¾ cup Plain Greek Yogurt
- 1 large Egg
- ¼ cup Almond Milk or soy milk, or any milk of choice
- 1 teaspoon Vanilla Extract
Dry Ingredients
- ½ cup Oat Flour or all-purpose flour, lightly packed, swept
- ½ cup Unsweetened Cocoa Powder
- ½ cup Granulated Sweetener – sugar-free brown erythritol, or coconut sugar, or brown sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper and lightly oil it to prevent sticking. Set aside.
- Melt Chocolate: In a microwave-safe bowl, melt 1/3 cup of the chocolate chips together with the coconut oil. Allow this mixture to cool slightly at room temperature while you proceed.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the plain Greek yogurt, egg, vanilla extract, almond milk (or chosen milk), and the cooled melted chocolate mixture until smooth and uniform.
- Combine Wet and Dry: Sift the dry ingredients into the wet ingredients to avoid lumps, then gently stir with a silicone spatula just until combined, being careful not to overmix.
- Add Remaining Chocolate Chips: Fold in the remaining 1/3 cup of chocolate chips evenly into the batter for extra pockets of chocolate.
- Pour and Bake: Pour the batter into the prepared brownie pan, smoothing the top evenly, and bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove from the oven and immediately transfer the brownies to a cooling rack. Let them cool completely for about one hour before slicing into 16 squares.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for up to 3-4 days, or freeze in freezer-safe bags for up to 1 month. Thaw at room temperature before serving.
- Oven Mode: This recipe uses fan-forced (convection) oven mode. If using a conventional oven, increase the temperature by 25°F (15°C) and check doneness as it may require additional baking time.
Nutrition
- Serving Size: 1 square (approx. 35g)
- Calories: 110
- Sugar: 1g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
