Save My roommate walked into the kitchen while I was mixing what looked like chocolate frosting into a bowl and asked if I was making a midnight snack. When I told her it was brownie batter without butter or oil, she actually laughed out loud. The next day when she came home to find the pan half-empty, she stood there with a guilty look on her face admitting shed eaten three squares before realizing they were supposed to be healthy.
I first made these during finals week when I needed something chocolatey but didnt want the sugar crash. My study group demolished them between chapters, and nobody believed me when I finally admitted they were under 100 calories each. Now theyre my go-to when I want to bake something that feels indulgent but wont derail my whole week.
Ingredients
- Plain Greek yogurt: The 2% fat version gives you the best fudgy texture while keeping things lighter
- Large eggs: Room temperature eggs incorporate more smoothly into the yogurt mixture
- Maple syrup: Adds a subtle depth that pairs beautifully with the cocoa powder
- Vanilla extract: Pure vanilla makes the chocolate flavor pop more than imitation ever does
- Unsweetened cocoa powder: Dutch processed gives you that deep dark color and intense chocolate flavor
- Almond flour or oat flour: Either works beautifully depending on your preference or what you have on hand
- Salt: Just enough to enhance the chocolate without making these taste salty
- Dark chocolate chips: Optional but recommended for those extra pockets of melted chocolate
- Chopped nuts: Walnuts or pecans add lovely crunch and protein if you want them
Instructions
- Get your oven ready:
- Preheat to 175°C and line your 8x8 pan with parchment paper letting the ends hang over for easy lifting later
- Whisk the wet ingredients:
- Combine the Greek yogurt eggs maple syrup and vanilla until completely smooth with no lumps remaining
- Mix the dry ingredients:
- Stir together the cocoa powder flour and salt in a separate bowl ensuring any clumps are broken up
- Combine everything:
- Gently fold the dry mixture into the wet just until you no longer see streaks of flour being careful not to overwork the batter
- Add your extras:
- Fold in chocolate chips or nuts if using them making sure they are evenly distributed throughout
- Spread the batter:
- Pour into your prepared pan and smooth the top with a spatula until its even and level
- Bake to perfection:
- Bake for 20 to 25 minutes until the center is set and a toothpick comes out with just a few moist crumbs attached
- Cool completely:
- Let the pan cool on a wire rack then refrigerate for at least an hour before slicing into clean squares
Save My mom who is suspicious of anything labeled healthy recipe actually thought these were regular brownies until I told her otherwise. She now keeps a batch in her fridge for when her grandchildren visit and they disappear faster than the traditional kind she used to make.
Making These Vegan
Plant based yogurt works beautifully here and flax eggs create the same binding effect as regular eggs. The texture is just as fudgy and nobody notices the difference when I serve them at gatherings.
Storage Tips
These brownies actually improve after a day in the refrigerator as the flavors deepen and the texture becomes even more dense and fudgy. They last five days but rarely make it past day two in my house.
Serving Suggestions
I love serving these slightly chilled with a cup of coffee in the afternoon or warmed for 15 seconds with a scoop of vanilla frozen yogurt for dessert. They also crumble beautifully over Greek yogurt for an extra protein breakfast.
- Try adding a pinch of espresso powder to enhance the chocolate flavor
- A sprinkle of sea salt on top before baking creates a gorgeous chocolate and salt combination
- These freeze well for up to three months if you want to keep a stash on hand
Save These brownies proved to me that healthier baking does not mean sacrificing flavor or texture. Enjoy every guilt free square.
Recipe FAQ
- → Why use Greek yogurt in brownies?
Greek yogurt replaces butter and oil while adding moisture, protein, and a tangy richness that balances the deep chocolate flavor without extra fat or calories.
- → Can I make these vegan?
Yes, substitute the Greek yogurt with plant-based yogurt and replace the two eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).
- → Why must I refrigerate before slicing?
Chilling for at least one hour helps the brownies set completely, making them easier to cut into clean squares and enhancing their fudgy texture.
- → What's the difference between Dutch-processed and regular cocoa powder?
Dutch-processed cocoa has been treated with alkali, resulting in a darker color and milder, less acidic flavor that creates richer, more intense chocolate brownies.
- → Can I add protein powder?
Yes, add a scoop of chocolate or vanilla protein powder and slightly reduce the flour amount to maintain the proper batter consistency.
- → How should I store these brownies?
Keep them refrigerated in an airtight container for up to 5 days. The cool temperature maintains their fudgy texture and fresh taste.