Greek Yogurt Brownies (Only 49 kcal)

These Greek Yogurt Brownies are the most surprising low-calorie brownies you can try. They are fudgy, chewy brownies packed with high-protein Greek yogurt and contain only 49 calories per serving.

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I recently discovered that you can swap most of your butter or oil in baked goods for Greek yogurt, like I did in my Greek Yogurt Protein Pancakes or Greek Yogurt Cookies. This changes the texture of your baking, and some adjustments to the recipe are sometimes required to deliver the best results.

But after testing these Greek yogurt brownies many times, I finally achieved the perfect fudgy brownies I love, and they are loaded with wholesome ingredients. In these brownies, you don’t need butter, just a tiny amount of coconut oil only, as most of the fat is replaced with high-protein yogurt.

It results in low-calorie brownies with a delicious dark chocolate fudgy texture. Greek yogurt brownies are healthier brownies that taste like regular brownies. They contain barely any fat, and they are packed with proteins due to the addition of Greek yogurt. They are also low in calories and perfect as a guilt-free treat.

Ingredients and Substitutions

All you need to make these healthy brownies are:

• Greek Yogurt – plain, no sugar added. If you prefer vanilla Greek yogurt, remove the vanilla extract from the recipe and decrease the sweetener to 1/3 cup.
• Vanilla Extract – for flavor.
• Dark Chocolate Chips – I use sugar-free dark dairy-free chocolate chips but you can also use 70% or 85% chocolate bars.
• Crystal Sweetener Of Choice – I like to use brown erythritol because it has no calories and no sugar and delivers the same sweetness and flavor as sugar. However, the recipe works amazingly with white sugar, brown sugar, or coconut sugar if preferred.
• Coconut Oil – This is only to melt the chocolate chips, and you need a tiny amount to keep the brownies guilt-free.
• Oat Flour or All-Purpose Flour. Oat flour creates the same fudgy texture as all purpose flour. The recipe won’t work with almond flour or coconut flour.
• Egg– I use large free-range eggs.
• Almond Milk – or any other plant-based milk, like soy milk, coconut milk, or cashew milk.
• Baking Powder or double the amount if using baking soda.
• Unsweetened Cocoa Powder – I like to use high-quality cocoa powder for best taste.

How To Make Greek Yogurt Brownies

These Greek yogurt brownies are healthy brownies easy to make in less than 30 minutes for a quick, healthy dessert.

1. Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking spray. Set it aside.
2. First, divide the batch of chocolate chips into two bowls.
3. In one microwave-safe bowl, add the chocolate chips and coconut oil, and microwave them in 30-second intervals until melted and shiny. Set aside a few minutes to cool.
4. In a large mixing bowl, whisk Greek Yogurt, almond milk, vanilla extract, egg, and cooled melted chocolate mixture.
5. In the bowl with the egg mixture, sift in the dry ingredients: flour, cocoa powder, baking powder, and salt.
6. Stir with a spatula until a thick brownie batter forms.
7. Fold in the remaining chocolate chips set aside before. Stir to evenly incorporate in the batter.
8. Pour the batter into the prepared brownie pan. If you like, sprinkle extra chocolate chips on top.
9. Bake on the center rack of the oven at 350°F (180°C) for 20 to 23 minutes or until a toothpick inserted in the center of the brownie comes out clean.
10. Remove the brownies from the oven, and let them cool immediately on a cooling rack.
11. Cool completely before cutting it into 16 squares.

Serving

These Greek yogurt brownie recipes are great on their own, but even better if served with some of the below:

• Chocolate yogurt – You can use this recipe to frost the brownies with a high-protein frosting.
• Whipped cream – Don’t overdo the cream if you want to keep the brownies low in calories.
• Fresh berries like raspberries or strawberries
• Shredded coconut
• Peanut butter or almond butter

Storage Instructions

Store the brownies in the refrigerator, in a sealed airtight container where you can keep them for up to 4 days. You can also freeze leftover brownies in a freezer bag and thaw them the day before at room temperature.

Allergy Swaps

Here are some ingredient substitutes if you need them.

• Dairy-Free – Feel free to use a dairy-free Greek-style yogurt like Greek soy yogurt. Make sure your chocolate chips don’t contain milk solids.
• Egg-Free – You can use a flax egg as an egg replacer. To make the flax egg, stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside for 5 minutes or until it looks like an egg in texture. Use it as an egg in the recipe. You can also use 1/4 cup unsweetened applesauce or pumpkin puree instead of an egg.
• Flour Options – This recipe works with white whole wheat flour or oat flour but won’t hold together with low-carb flour like almond flour or coconut flour. Try my coconut flour brownies or almond flour brownies for this option.
• Gluten-Free – All-purpose gluten-free flour should work well. Also, make sure the baking powder has no added wheat.
• Sugar-Free – Use sugar-free crystal sweeteners like allulose or erythritol. Stevia drops won’t work. Pick your favorite sugar-free chocolate chips.
• Coconut-Free – Use avocado oil or olive oil instead of coconut oil.
• Chocolate – Feel free to use milk chocolate if you don’t like dark chocolate flavors. Some milk chocolate chips are sugar-free.

Frequently Asked Questions

You can find my answers to your most common questions about baking these Greek yogurt brownies.

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