These Low Calorie Greek Yogurt Brownies are a wonderful way to enjoy a rich, chocolatey treat without feeling too guilty. They blend the smooth creaminess of Greek yogurt with the deep flavor of cocoa, creating brownies that are moist and fudgy but lighter than the usual. You get that perfect balance of sweet and tangy with a texture that’s soft and a little chewy.
I love making these brownies when I want something special but don’t want to go overboard on calories. Greek yogurt adds a nice protein boost and keeps the brownies soft and tender without needing extra oil or butter. It’s a little trick that makes the recipe feel a bit healthier, but the taste still feels like a real dessert.
My favorite way to enjoy these is slightly warmed with a scoop of vanilla ice cream or just plain with a cup of coffee or tea. They’re easy to slice and share at gatherings or just keep for an afternoon snack. These brownies always get compliments, and I find they’re a great way to satisfy a chocolate craving without too much fuss or guilt.
Key Ingredients & Substitutions
Greek Yogurt: This is the secret to moist, tender brownies without extra fat. Use non-fat or low-fat plain Greek yogurt. If you don’t have Greek yogurt, try thick strained plain yogurt as a substitute.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate taste. Natural or Dutch-processed both work, but Dutch-processed is smoother and less bitter.
Egg Whites: They keep the brownies light and low in fat. If you want, you can use whole eggs but it will add a bit more richness and calories.
Dark Chocolate Chips: Optional but great for pockets of melted chocolate. Use mini chips or chunks for even melting. You can skip or substitute with chopped nuts for texture.
Sugar or Substitute: You can replace granulated sugar with natural sweeteners like stevia or erythritol to keep it low calorie. Just check the conversion ratio.
How Do You Get Brownies Fudgy but Not Overbaked?
Fudgy brownies are all about careful baking time and knowing when to check for doneness.
- Preheat the oven properly to get even cooking.
- Use an 8×8 pan for the right thickness.
- Start checking at 20 minutes by inserting a toothpick in the center. It should come out with moist crumbs but no wet batter.
- Remove brownies from oven as soon as they near doneness, because they continue to set as they cool.
- Let the brownies cool completely in the pan before cutting to get clean slices.
Following these tips will give you moist, rich brownies with a chewy crust and fudgy middle — just like in the photo!
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even brownie thickness and easy slicing.
- Parchment paper – helps you lift brownies out of the pan without sticking.
- Mixing bowls – one for dry ingredients, one for wet; keeps mixing neat and simple.
- Whisk – great for blending wet ingredients smoothly and avoiding lumps.
- Rubber spatula – excellent for folding ingredients gently without overmixing.
- Toothpick or cake tester – to check the brownies’ doneness without cutting.
Flavor Variations & Add-Ins
- Swap Greek yogurt for pumpkin puree – adds moisture and a subtle sweetness, perfect for fall flavors.
- Add a handful of chopped walnuts or pecans – for extra crunch and a nutty taste.
- Mix in 1/4 cup espresso powder – enhances chocolate flavor for a richer, deeper brownie.
- Stir in a few tablespoons of peanut butter swirled on top – for a creamy, salty twist that pairs well with chocolate.
Low Calorie Greek Yogurt Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt (non-fat or low-fat)
- 1/2 cup granulated sugar or a sugar substitute equivalent for low calorie
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional)
- Pinch of flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Then, you’ll want to let the brownies cool for at least 30 minutes before slicing. In total, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Pan and Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is evenly combined.
3. Combine Wet Ingredients:
In a separate large bowl, mix the Greek yogurt, sugar (or sugar substitute), egg whites, and vanilla extract. Whisk these together until the mixture is smooth and creamy.
4. Bring It All Together:
Gently fold the dry ingredients into the wet mixture, being careful not to over-mix. If you want, stir in the dark chocolate chips for some fudgy chocolate bites.
5. Bake Your Brownies:
Pour the batter into your prepared pan and spread it out evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs—don’t wait for it to be completely clean to keep brownies fudgy.
6. Add the Finishing Touch:
Right after you take the brownies out of the oven, sprinkle a pinch of flaky sea salt on top to enhance the rich chocolate flavor.
7. Cool and Serve:
Let your brownies cool completely in the pan before cutting into squares. This helps them set and makes them easier to slice. Enjoy your delicious, moist, and low-calorie treat!
Can I Use Frozen Greek Yogurt for This Recipe?
It’s best to use fresh Greek yogurt for the best texture. If using frozen, thaw it completely in the fridge and stir well to remove any excess liquid before mixing into the batter.
Can I Substitute All-Purpose Flour with Almond Flour?
You can substitute almond flour to keep it low carb, but the texture will be denser and may require a slightly longer baking time. Start with the same amount and adjust as needed.
How Should I Store Leftover Brownies?
Store brownies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate them for up to a week or freeze for up to 3 months—just thaw at room temperature before serving.
Can I Make These Brownies Vegan?
To make a vegan version, replace egg whites with flax or chia “eggs” and use a plant-based yogurt alternative. Keep in mind this may change the texture slightly.
