Introduction

These low-calorie Greek yogurt brownies offer a deliciously rich chocolate experience without the guilt. Packed with protein and natural sweetness, they’re an easy and healthier twist on classic brownies that everyone will love.

A close-up view of a single square brownie on a white marbled surface, showing two main layers. The bottom layer is dense, moist, and dark brown with visible chunks of white chocolate embedded inside. The top layer is a thin, slightly cracked, shiny chocolate crust with a glossy texture and some small white chocolate spots. The brownie edges are straight and firm, and there are a few crumbs scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup all-purpose flour (or oat flour for gluten-free)
¼ cup unsweetened cocoa powder
¼ tsp salt
½ tsp baking soda
½ cup non-fat Greek yogurt
¼ cup maple syrup or honey
1 large egg
1 tsp vanilla extract
¼ cup dark chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
Step 3: In a separate bowl, whisk the Greek yogurt, maple syrup or honey, egg, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing to keep the brownies tender.
Step 5: Gently fold in the dark chocolate chips if using, for melty bursts of chocolate.
Step 6: Pour the batter into the prepared pan and smooth the surface evenly.
Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 9 squares.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with oat flour or a gluten-free blend.
Use honey instead of maple syrup if you prefer a different natural sweetness.
Add chopped nuts like walnuts or pecans for extra texture and flavor.
Swap dark chocolate chips for mini white chocolate chips for a sweeter contrast.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for about 15 seconds to enjoy warm brownies.

How to Serve

A close-up image of a single dense, rich chocolate brownie with a cracked top layer that is darker and slightly glossy. Inside, the thick middle layer is moist and fudgy with a deep dark brown color, filled with several large white chocolate chunks distributed unevenly throughout. The bottom is solid and dark like the middle but more compact. The brownie sits directly on a light, slightly textured white marbled surface visible in the background and around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored Greek yogurt instead of plain?

It’s best to use plain non-fat Greek yogurt to keep the flavor balanced and avoid added sugars or flavors that might overpower the brownies.

What if I don’t have cocoa powder on hand?

Cocoa powder is key for the chocolate flavor, but if you don’t have any, you can try using melted dark chocolate as a substitute, though the texture and sweetness might change.

Low-Calorie Greek Yogurt Brownies That Taste Incredible Recipe

Print Recipe

★★★★★

5 from 108 reviews

These low-calorie Greek yogurt brownies are a healthy twist on a classic favorite, combining rich cocoa flavor with the protein-packed goodness of non-fat Greek yogurt. Sweetened naturally with maple syrup or honey, these moist and fudgy brownies are easy to make and perfect for a guilt-free treat.

Author: zara
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Yield: 9 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

Dry Ingredients

½ cup all-purpose flour (or substitute oat flour for gluten-free)
¼ cup unsweetened cocoa powder
¼ tsp salt
½ tsp baking soda

Wet Ingredients

½ cup non-fat Greek yogurt
¼ cup maple syrup or honey
1 large egg
1 tsp vanilla extract

Optional Boost

¼ cup dark chocolate chips

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies and simple cleanup afterwards.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until they are well combined and free of lumps.
Combine the Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, maple syrup or honey, egg, and vanilla extract until you achieve a smooth mixture.
Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender and soft.
Fold in the Chocolate Chips: If using, gently fold in the dark chocolate chips to add pockets of melty, rich chocolate throughout the brownies.
Transfer to Pan and Bake: Pour the batter into the prepared baking pan and smooth the top into an even layer. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few slightly damp crumbs.
Cool and Slice: Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into 9 squares and serve.

Notes

For gluten-free brownies, substitute all-purpose flour with oat flour.
Use maple syrup or honey as natural sweeteners, or adjust sweetness according to taste.
Do not overmix the batter to maintain a soft and tender texture.
Optional dark chocolate chips add richness; omit if preferred.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: low-calorie brownies, Greek yogurt brownies, healthy brownies, gluten-free option, easy dessert, low-fat dessert