Flourless Yogurt Mousse Brownies (7g Protein, 150 Calories)

These Yogurt Mousse Brownies are the dessert healthy foodies didn’t know they needed. It’s a high-protein recipe packed with 7 grams of protein and only 150 calories per serving. Its texture is soft like a mousse unlike classic brownies and it’s a great treat to fix your chocolate cravings without guilt.

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I love baking, I love brownies, but above all, I love making unconventional, funky, and special versions that still keep the essence of the classic recipe and with wholesome ingredients, like I did with my Fudgy Date Brownies or Sweet Potato Brownies.

These mousse brownies take this to a whole new level. The recipe takes the core of brownies and turns it into a completely different texture with a mousse crumb but still with the rich chocolate taste.

Ingredients and Substitutions

• Vanilla Greek Yogurt – Substitute with plain Greek yogurt or Skyr yogurt and add some vanilla extract. Choose a high-protein, low-sugar variety for best nutritional profile.
• Egg – Use organic, free-range eggs if possible. I haven’t tried this recipe with egg replacers.
• Peanut Butter – Substitute with almond butter, cashew butter, or sunflower seed butter for nut-free option. Choose natural, unsweetened nut butters for better control over sugar content.
• Cocoa powder – Substitute with cacao powder for added nutrients. Use unsweetened Dutch-processed cocoa for a smoother, less bitter taste.
• Granulated Sweetener – Substitute with stevia or monk fruit sweetener for zero-calorie option. Choose a sweetener that measures like sugar for easy substitution.
• Chocolate Chips – Substitute with cacao nibs or chopped dark chocolate for lower sugar content. Choose sugar-free chocolate chips for a low-carb option.

How to Make Yogurt Mousse Brownies

This recipe is surprisingly easy to whip up with the recipe card further down, but I’ve added below a few pictures of the key steps.

Pour all the batter ingredients in a mixing bowl.

Stir the batter until it’s combined and smooth.

Pour the batter into a square pan lined with parchment paper.

Bake the mousse brownies for about 30 minutes at 350 °F (180 °C).

Expert Tips

• Temperature control – Use room temperature ingredients for better mixing and consistent texture.
• Mixing technique – Gently fold ingredients to avoid overmixing, which can lead to dense brownies.
• Baking time – Start checking at 30 minutes to avoid overbaking, as these brownies should maintain a mousse-like texture.
• Cooling method – Allow brownies to cool completely before cutting for cleaner slices.
• Flavor enhancement – Add a teaspoon of instant coffee powder to intensify the chocolate flavor.
• Texture variation – Swirl in a tablespoon of extra peanut butter on top before baking for visual appeal and flavor pockets.
• Serving suggestion – Chill the brownies for an hour before serving for a firmer, more mousse-like texture.
• Portioning – Use a plastic knife for cleaner cuts when slicing the brownies.

More Unconventional Brownie Recipes

Fudgy Date Brownies

Black Bean Brownies Recipe

Sweet Potato Brownies

Greek Yogurt Brownies

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Flourless Yogurt Mousse Brownies

These Yogurt Mousse Brownies are the dessert healthy foodies didn't know they needed. It's a high-protein recipe packed with 7 grams of protein and only 150 calories per serving. Its texture is soft like a mousse unlike classic brownies and it's a great treat to fix your chocolate cravings without guilt.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Yield: 9 squares

Serving Size: 1 slice

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5 from 1 vote

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Ingredients

US Customary – Metric

• ▢ 1 cup Vanilla Greek Yogurt I used Low-Carb Skyr
• ▢ 1 large Egg
• ▢ ½ cup Peanut Butter or almond butter
• ▢ ⅓ cup Cocoa powder
• ▢ ½ cup Granulated Sweetener coconut sugar, sugar, or sugar-free Monk fruit erythritol blend

Optional

• ▢ ½ cup Chocolate Chips

Instructions

• Preheat the oven to 350 °F (180 °C). Line 8-inch x 8 inch square pan with parchment paper. Slightly oil with cooking oil spray.
• In a mixing bowl, whisk egg, sweetener, and yogurt.
• Stir in the peanut butter and cocoa powder until it forms a thick brownie batter.
• Fold in chocolate chips if used and stir to incorporate.
• Pour the batter into the prepared pan.
• Bake the brownies for 35-40 minutes at 350 °F (180 °C) until the top is dry and set and a toothpick inserted in the center comes out with a few crumbs on it, meaning the texture is still soft and like a mousse.
• Let the brownies cool down in the pan for 10 minutes. Sprinkle some extra chocolate chips on top if you like so they melt as the brownies cool down.
• Transfer the brownies to a cooling rack, slice them, and store the slices in the fridge in an airtight container for up to 4 days.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 slice

Yield: 9 squares

Nutrition

Serving: 1 sliceCalories: 146.5 kcal (7%)Carbohydrates: 20 g (7%)Fiber: 5.2 g (22%)Net Carbs: 14.8 gProtein: 7.1 g (14%)Fat: 11.2 g (17%)Saturated Fat: 3.6 g (23%)Polyunsaturated Fat: 1.9 gMonounsaturated Fat: 4 gTrans Fat: 0.002 gCholesterol: 22.1 mg (7%)Sodium: 80.3 mg (3%)Potassium: 136.9 mg (4%)Sugar: 2.6 g (3%)Vitamin A: 44.6 IU (1%)Vitamin B12: 0.05 µg (1%)Vitamin D: 0.1 µg (1%)Calcium: 43.6 mg (4%)Iron: 0.8 mg (4%)Magnesium: 40.8 mg (10%)Zinc: 0.7 mg (5%)