I’m so excited to share this Low-Calorie Greek Yogurt Brownies Recipe with you because it’s a game changer when you want a guilt-free treat without sacrificing that deep chocolatey goodness. I love how moist and fudgy these brownies turn out, thanks to the magic of Greek yogurt, which also sneaks in some protein and creaminess. You’ll find they’re perfect whenever you need a little indulgence with fewer calories and natural ingredients.
When I first tried this recipe, I was amazed at how simple ingredients come together to create a dessert that even my chocolate-loving family goes crazy for. Whether it’s a quick weeknight dessert, a snack to pack in lunches, or just a sweet craving fix, this Low-Calorie Greek Yogurt Brownies Recipe works wonderfully in any situation. It’s also super adaptable, so you can tweak it to your liking without fuss.
Why You’ll Love This Recipe
- Healthy & Satisfying: Greek yogurt adds protein and moisture, making these brownies both nutritious and indulgent.
- Simple Ingredients: Pantry staples come together with ease, no complicated shopping or fancy equipment needed.
- Versatile & Customizable: You can make gluten-free, vegan, or double chocolate versions with just a few tweaks.
- Perfectly Balanced: Just the right amount of sweetness and cocoa ensures rich flavor without heaviness.
Ingredients You’ll Need
These ingredients blend perfectly to keep the brownies moist and flavorful while cutting down on calories. I always suggest using good quality cocoa powder for the best chocolate flavor, and Greek yogurt that’s fresh and thick for extra creaminess.
- All-purpose flour: You can swap in oat flour if you want a gluten-free brownie with a slightly nutty twist.
- Unsweetened cocoa powder: Adds rich chocolate flavor without added sugars—go for Dutch-processed if you want a smoother taste.
- Salt: Small pinch balances the sweetness and enhances the chocolate notes.
- Baking soda: Gives a gentle lift and keeps the brownies tender.
- Non-fat Greek yogurt: My secret to moist brownies that aren’t heavy or greasy, plus extra protein.
- Maple syrup or honey: Natural sweeteners add moisture and a subtle complexity; maple syrup works best for vegan tweaks.
- Egg: Key binder for structure — for vegan options, flax eggs work perfectly.
- Vanilla extract: Boosts all the chocolate flavors with a warm, aromatic touch.
- Optional chocolate chips: For those melty pockets of extra chocolate delight.
Variations
I love playing around with this Low-Calorie Greek Yogurt Brownies Recipe to suit whatever mood I’m in or dietary needs I have. Feel free to personalize—whether you want to make it vegan, gluten-free, or even double chocolate, it all works beautifully.
- Gluten-Free Option: I often use oat flour instead of all-purpose for a tender crumb—and it gives a lovely subtle nuttiness too.
- Vegan Version: I replaced the egg with a flax egg once and it came out so moist and fudgy, plus swapping honey for maple syrup keeps it plant-based.
- Nutty Twist: Toss in chopped toasted walnuts or pecans for crunch—I really enjoy the flavor and extra protein boost it adds.
- Double Chocolate Delight: If you really want to indulge, add a tablespoon or two more cocoa powder and extra chocolate chips, making the brownies extra fudgy but still light.
- Bonus Flavor Boosts: I sprinkled a pinch of espresso powder once, and it took the chocolate richness to the next level without any coffee taste!
How to Make Low-Calorie Greek Yogurt Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Set your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This helps the brownies slide right out after baking—trust me on this one, it makes cleanup a breeze and keeps your edges nice and even.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the all-purpose flour (or oat flour), unsweetened cocoa powder, salt, and baking soda until evenly combined. This even mixing is key to a uniform texture—no surprise lumps or salty spots here!
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together your Greek yogurt, maple syrup or honey, egg, and vanilla extract until smooth. I like to make sure the yogurt is room temperature—it blends better and helps keep the batter nice and smooth.
Step 4: Mix Dry Into Wet
Gradually stir the dry ingredients into the wet, mixing just until combined. Be careful not to overmix—over stirring makes brownies tough, and we’re aiming for soft and fudgy here. If you’re adding chocolate chips, fold them in gently at this stage.
Step 5: Bake and Cool
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Don’t overbake or the brownies will dry out! Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Low-Calorie Greek Yogurt Brownies Recipe
- Room Temperature Greek Yogurt: Helps create a smoother batter and ensures the brownies bake evenly.
- Don’t Overmix: Mixing just until combined keeps your brownies soft and tender instead of rubbery.
- Check Early: Start testing your brownies around 20 minutes to avoid overbaking and drying them out.
- Line Your Pan Well: Using parchment means flawless removal and beautifully clean edges every time.
How to Serve Low-Calorie Greek Yogurt Brownies Recipe
Garnishes
I love sprinkling flaky sea salt over the brownies just before baking—it adds that irresistible sweet-salty contrast that keeps me coming back for more. Another favorite is a light dusting of powdered sugar for a pretty finish or a dollop of Greek yogurt or whipped cream to keep it extra creamy.
Side Dishes
These brownies go great with fresh berries or a scoop of your favorite low-calorie ice cream for a balanced dessert. I also like serving them alongside a hot cup of herbal tea or coffee for a cozy mid-afternoon treat.
Creative Ways to Present
For special occasions, I’ve layered these brownies with Greek yogurt and berry compote in glass parfait cups—everyone’s always impressed by how pretty and delicious this looks! You could also sandwich them with a light frosting or drizzle melted chocolate over the top for extra flair.
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps them stay nice and moist without drying out. If my kitchen is warm, I pop them in the fridge and just let them come to room temperature before enjoying.
Freezing
Whenever I have leftovers I want to save longer, I wrap individual brownie squares tightly in plastic wrap and freeze them in a sealed bag. They freeze well for up to 3 months. When you’re ready, just thaw overnight in the fridge or for a couple of hours at room temperature.
Reheating
To reheat, I pop single brownies in the microwave for about 15 seconds to warm them without making them tough. You can also warm them in a low oven for a few minutes if you want that fresh-baked feel again. I try not to overheat so they stay fudgy and delicious.
FAQs
-
Can I make these Low-Calorie Greek Yogurt Brownies Recipe gluten-free?
Absolutely! Just swap the all-purpose flour for certified gluten-free oat flour and double-check your cocoa powder and baking soda are gluten-free as well. This slight change gives you the same delicious texture with a little gluten-free love.
-
What’s the best way to substitute the egg for a vegan version?
The most foolproof substitute I’ve found is a flax egg: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for about 5 minutes until gelled, and use it in place of the egg. It adds structure and moisture, keeping the brownies fudgy and perfectly set.
-
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped nuts like walnuts or pecans brings a delightful crunch and richness, while chocolate chips create melty, gooey spots that make the brownies extra indulgent without adding many calories.
-
How do I ensure my brownies stay moist and don’t dry out?
Don’t overbake—starting to check at 20 minutes is key. Also, use room temperature Greek yogurt and mix the batter gently without over stirring. Storing brownies in an airtight container helps lock in moisture after baking.
-
Can I make this Low-Calorie Greek Yogurt Brownies Recipe ahead of time?
Yes! These brownies keep well for a few days at room temperature and freeze beautifully for longer storage. Make a batch in advance to have a healthy treat ready whenever cravings hit.
Final Thoughts
Honestly, this Low-Calorie Greek Yogurt Brownies Recipe has become my go-to when I want to satisfy my chocolate cravings without feeling guilty afterward. They’re easy, quick, and so versatile, plus that Greek yogurt is like a little health boost disguised in a dreamy dessert. I can’t recommend giving them a try enough—you’ll love how decadent and satisfying they are, yet still light enough to enjoy anytime.
Print
Low-Calorie Greek Yogurt Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
These low-calorie Greek yogurt brownies offer a rich, fudgy chocolate flavor with a moist texture thanks to the use of non-fat Greek yogurt. Sweetened naturally with maple syrup or honey and made with simple pantry ingredients, they are a healthier brownie alternative. You can easily customize them to be gluten-free or vegan, and add mix-ins like nuts or extra chocolate for decadent variations.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour (or substitute oat flour for gluten-free)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup non-fat Greek yogurt
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins
- 1/4 to 1/3 cup chocolate chips
- 1/4 to 1/3 cup chopped walnuts, almonds, or pecans (toasted for best flavor)
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 and cleanup.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the Greek yogurt, maple syrup or honey, egg, and vanilla extract until smooth and well blended.
- Incorporate Dry Into Wet: Gradually add the dry mixture to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the brownies tender.
- Fold in the Chocolate Chips (Optional): Add chocolate chips if using, folding them gently into the batter to distribute evenly.
- Transfer to Pan and Bake: Pour the batter into the prepared baking pan, smoothing the surface. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Slice: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 9 squares.
Notes
- Gluten-Free Option: Use certified gluten-free oat flour instead of all-purpose flour and ensure cocoa powder and baking soda are gluten-free.
- Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, rested for 5 minutes), use maple syrup (not honey), and swap Greek yogurt for a plant-based yogurt like almond or coconut yogurt. Use vegan dark chocolate chips if adding chocolate.
- Nutty Twist: Add ¼ to ⅓ cup chopped toasted nuts like walnuts, almonds, or pecans to increase protein and add crunch.
- Double Chocolate Delight: Increase cocoa powder by 1-2 tablespoons and add more chocolate chips or chunks for a richer chocolate flavor.
- Bonus Flavor Boosts: Add a pinch of instant coffee or espresso powder to deepen chocolate flavor, sprinkle sea salt on top before baking for a sweet-salty contrast, or swirl in nut butter for extra richness and protein.
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 110
- Sugar: 8g
- Sodium: 110mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
