Description
These low-calorie Greek yogurt brownies deliver rich chocolate flavor with a moist, tender texture thanks to non-fat Greek yogurt. Using natural sweeteners and wholesome ingredients, they are a healthier yet indulgent treat perfect for satisfying your chocolate cravings without the guilt. The recipe is easy to customize for gluten-free, vegan, and extra chocolate variations.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup all-purpose flour (or oat flour for gluten-free)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup non-fat Greek yogurt
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins
- 1/4 to 1/3 cup chocolate chips
- 1/4 to 1/3 cup chopped walnuts, almonds, or pecans (toasted if preferred)
- Pinch of instant coffee or espresso powder
- Nut butter for swirling
- Sea salt for sprinkling on top
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring easy removal and minimal cleanup.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the non-fat Greek yogurt, maple syrup or honey, egg, and vanilla extract together until smooth and fully blended.
- Incorporate Dry Into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
- Fold in the Chocolate Chips: If using, fold in the chocolate chips to create melty pockets of rich flavor throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared baking pan and smooth out evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few slightly damp crumbs.
- Cool and Slice: Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice into 9 squares and serve.
Notes
- Gluten-Free Option: Substitute all-purpose flour with certified gluten-free oat flour. Ensure cocoa powder and baking soda are gluten-free as well.
- Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, rested 5 minutes). Use non-dairy yogurt and maple syrup instead of honey. Use vegan dark chocolate chips or cacao nibs for add-ins.
- Nutty Twist: Add ¼ to ⅓ cup toasted nuts such as walnuts, almonds, or pecans for crunch and extra protein and healthy fats.
- Double Chocolate Delight: Increase cocoa powder by 1–2 tablespoons and add extra chocolate chips or chunks for more intense chocolate flavor.
- Bonus Flavor Boosts: Add a pinch of instant coffee or espresso powder to deepen chocolate flavor without a coffee taste. Sprinkle sea salt on top before baking for sweet-salty contrast. Swirl in nut butter for extra richness and protein.
Nutrition
- Serving Size: 1 brownie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 2.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
