Low Calorie Greek Yogurt Brownies

These Greek yogurt brownies pack a chocolatey punch while supporting your health goals. They swap out traditional butter for protein-rich Greek yogurt, resulting in gooey, moist treats with way fewer calories and fat. They're the perfect guilt-free way to tackle your chocolate cravings without throwing your nutrition plan off track.

I came up with these brownies during a health challenge when I wanted something sweet that wouldn't mess up my progress. After trying a bunch of versions, this one hit the sweet spot—chocolatey enough to actually satisfy my cravings but still mindful of what goes in my body. Now I make them for everything from my late-night snacks to parties with my fitness-minded buddies.

Essential Ingredients

• Greek yogurt: Adds moisture and protein so you don't need butter or oil
• Cocoa powder: Brings rich chocolate flavor without extra sugar or fat
• Monk fruit sweetener: Gives sweetness with zero calories or blood sugar issues
• Almond milk: Provides needed moisture while staying low-calorie
• Dark chocolate chips: Create little pockets of melty goodness throughout
• Flour: Holds everything together (works with regular or oat flour if you're avoiding gluten)

Cooking Steps

Get Your Pan Ready:

Start by heating your oven to 350°F (175°C) so it's good to go. Put parchment in an 8×8 inch glass baking dish or spray it with cooking spray so your brownies come out clean. This square pan makes brownies that aren't too thick or too thin.

Combine Dry Stuff:

In a big bowl, mix 3/4 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup unsweetened cocoa powder until everything's blended with no lumps. This helps spread the chocolate flavor around. Then add 1/2 cup monk fruit sweetener (or whatever granular sweetener you like) and mix again.

Pour In Wet Stuff:

Now add 1 cup plain nonfat Greek yogurt and 1/2 cup unsweetened almond milk to your dry mix. Stir just until combined—don't go crazy or your brownies might get tough. Your batter should be thick but still pourable. If it looks too thick, add a bit more almond milk. How your batter looks now affects your final brownies.

Add The Chocolate:

Melt 90 grams of dark chocolate chips in a microwave-safe bowl, stopping every 30 seconds to stir until smooth. Fold this melted chocolate into your batter, making nice chocolate swirls throughout. Sprinkle some extra chips on top if you want them to look fancy.

Baking Know-How:

Pour everything into your pan, making sure to spread it into the corners. Bake for 30-35 minutes. If you like them super fudgy, go for 30 minutes; if you prefer cake-like brownies, let them go the full 35. Stick a toothpick in the middle—it should come out with a few moist crumbs but not wet batter.

My grandma always told me good recipes should be both tasty and nutritious—you shouldn't have to pick one. These brownies nail that idea. The first time I made them for a family get-together, my uncle (a serious chocolate fan) couldn't believe they weren't loaded with butter. That's when I knew I'd found a way to eat well without giving up the good stuff.

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Tasty Ways To Enjoy

• Try them cold straight from the fridge for the most fudgy texture.
• Heat them slightly and top with some fresh berries for extra sweetness and color.
• Add a spoonful of extra Greek yogurt and a little honey drizzle for a fancier dessert option.

Smart Storage

• Keep cooled brownies in a sealed container in the fridge for up to 5 days.
• The cool temperature actually makes them more fudgy while keeping them safe because of the yogurt.
• To save them longer, wrap single pieces and freeze up to 3 months, then thaw in the fridge overnight when you want one.

Fun Twists To Try

• Throw in 1/2 teaspoon of espresso powder with your dry ingredients to boost chocolate flavor without tasting like coffee.
• Mix in 1/4 cup of chopped walnuts or pecans for some crunch and healthy fats.
• Add 1/4 teaspoon of mint extract and use mint dark chocolate chips for chocolate-mint brownies.

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I've brought these brownies to everything from Tuesday night desserts to Christmas parties, and they always get thumbs up. What really makes them special is how they actually satisfy real chocolate cravings while still being pretty good for you. They show you can have your brownie and eat it too—no need to choose between yummy and healthy.

Frequently Asked Questions

→ Can I use vanilla or flavored Greek yogurt?

Plain is the best choice, but vanilla works for a unique twist. Avoid fruity flavors since they clash with chocolate and add extra sugar.

→ What’s an alternative to monk fruit sweetener?

You can swap in regular sugar, coconut sugar, or natural sweeteners like stevia or erythritol. Just remember, regular sugar means more calories.

→ Are these gluten-free?

Yes, if you swap in certified gluten-free oat flour or a gluten-free mix instead of regular all-purpose flour.

→ I’m dairy-free. Can I swap out the yogurt?

Try a dairy-free Greek-style yogurt made from almond, soy, or coconut. The texture might change, but it’s worth testing.

→ What’s the best way to store them?

Keep in the fridge in a sealed container for about five days. They also freeze well for up to three months – just thaw and enjoy.