Description
Deliciously fudgy Greek Yogurt Brownies made with wholesome ingredients, offering a healthier twist on a classic treat. These brownies are sugar-free, packed with protein from Greek yogurt, and feature rich cocoa flavor with chunks of melted chocolate chips throughout. Perfect for a guilt-free dessert or snack that everyone will love.
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, coconut sugar, or brown sugar)
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch by 8-inch brownie pan with parchment paper and lightly oil it to prevent sticking. Set aside.
- Melt Chocolate and Coconut Oil: In a microwave-safe bowl, melt 1/3 cup of the sugar-free chocolate chips together with the coconut oil. Stir well and let the mixture cool at room temperature for a few minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the plain Greek yogurt, egg, vanilla extract, almond milk (or your choice of milk), and the cooled melted chocolate mixture until smooth and creamy.
- Incorporate Dry Ingredients: Sift the dry ingredients into the wet ingredients. Gently fold the mixture together using a silicone spatula until just combined, taking care not to overmix.
- Add Remaining Chocolate Chips: Stir in the remaining 1/3 cup of sugar-free chocolate chips evenly throughout the batter for added texture and bursts of chocolate.
- Bake: Pour the batter evenly into the prepared brownie pan and spread it out with the spatula. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and let them cool on a wire rack for about an hour. Once completely cooled, cut into 16 squares and serve.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer bags for up to 1 month and thaw at room temperature before serving.
- Oven Mode: This recipe is optimized for fan-forced (convection) ovens. If using a conventional oven, increase the temperature by 25°F (15°C) but keep the baking time similar, though it might take a few extra minutes.
Nutrition
- Serving Size: 1 square (approx. 1/16 of batch)
- Calories: 110
- Sugar: 1g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
