Description
Deliciously rich and fudgy Greek Yogurt Brownies that are naturally sweetened and packed with protein. These brownies use Greek yogurt for moisture and almond milk for a dairy alternative, making them a healthier twist on the classic treat. Perfect for anyone craving chocolate without refined sugars.
Ingredients
Scale
Chocolate Mixture
- ⅔ cup Sugar-Free Chocolate Chips, divided
- 1 teaspoon Coconut Oil
Wet Ingredients
- ¾ cup Plain Greek Yogurt
- 1 large Egg
- ¼ cup Almond Milk or soy milk, or any milk of choice
- 1 teaspoon Vanilla Extract
Dry Ingredients
- ½ cup Oat Flour or all-purpose flour, lightly packed, swept
- ½ cup Unsweetened Cocoa Powder
- ½ cup Granulated Sweetener (sugar-free brown erythritol, coconut sugar, or brown sugar)
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil the pan to prevent sticking, then set aside.
- Melt chocolate mixture: In a microwave-safe bowl, melt ⅓ cup of the sugar-free chocolate chips together with the coconut oil. Allow this mixture to cool for a few minutes at room temperature to prevent eggs from cooking when mixed.
- Mix dry ingredients: In a medium bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate large bowl, whisk the Greek yogurt, egg, vanilla extract, almond milk, and the cooled melted chocolate mixture until smooth and homogenous.
- Incorporate dry ingredients: Sift or gradually add the dry ingredients into the wet mixture, gently folding with a silicone spatula until just combined without overmixing.
- Add remaining chocolate chips: Stir in the remaining ⅓ cup of sugar-free chocolate chips, distributing them evenly throughout the batter.
- Transfer to pan and bake: Pour the brownie batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20 to 23 minutes or until a toothpick inserted in the center comes out clean or with very few moist crumbs.
- Cool and serve: Remove brownies from the oven and place on a cooling rack. Let cool completely for about an hour before cutting into 16 squares for serving.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for up to 3-4 days, or freeze in freezer bags for up to 1 month. Thaw at room temperature before serving.
- Oven Mode: This recipe is optimized for convection (fan-forced) ovens. If using a conventional oven, increase the temperature by 25°F (15°C) and monitor baking time closely as it may take a few extra minutes.
Nutrition
- Serving Size: 1 square (approx. 50g)
- Calories: ninety five
- Sugar: 2g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
