Low Calorie Greek Yogurt Brownies
Fudgy, rich, and healthier! These Low Calorie Greek Yogurt Brownies are the perfect guilt-free chocolate fix.
Ingredients
- ¾ cup flour oat flour or all-purpose
- ½ cup unsweetened organic cocoa powder I used NaturaleBio
- ½ cup monk fruit sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 heaping cup plain nonfat Greek yogurt
- ½ cup unsweetened almond milk
- 90 g dark chocolate chips I love using Hu Chocolate
Optional: More chocolate chips on top before baking
Instructions
Prep Your Pan
- Preheat the oven to 350°F (175°C). Lightly grease or spray an 8×8-inch glass baking dish and set it aside.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, monk fruit, baking powder, and salt until evenly combined.
Add the Wet Ingredients
- Add the Greek yogurt and almond milk to the dry mix. Stir just until everything is incorporated. Avoid overmixing — the batter should be thick, but you can add an extra splash of almond milk if needed.
Melt the Chocolate
- In a microwave-safe bowl, melt your dark chocolate chips (add 1 tsp of coconut oil if needed). Stir until smooth.
Fold In the Chocolate
- Pour the melted chocolate into the brownie batter and gently fold. This step adds moisture and boosts the chocolate flavor.
Bake and Cool
- Transfer the batter to your prepared pan. Spread evenly and top with a few extra chocolate chips, if desired. Bake for 30–35 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes before slicing. For the cleanest cuts, let them chill in the fridge before serving.