Low Calorie Greek Yogurt Brownies (85cal)

Let Me Tell You About These Brownies (And One Mess I Made)

You know that magical feeling when you want something chocolatey but also…would like to fit into your jeans next week? Yeah, me too. That’s basically how I stumbled onto these low calorie Greek yogurt brownies, which by the way, clock in at just 85 calories each if you cut ’em small (which I rarely do, honestly). My nephew once called these “health cake,” which is a fair shout — but my family, even the skeptical ones with a deadly sweet tooth, always ask for a pan. Actually, one time I tried to swap in chickpeas (don’t ask, I was in a weird mood); it was not a hit. Greek yogurt though? Now, that works magic.

Why You’ll Be Grabbing This Recipe Again and Again

I bake these when I’m hit with that 9pm chocolate panic and dinner’s just finished. My buddy Claire basically raids my fridge for these whenever she swings by (she claims it’s for the ‘extra protein’ but I know the truth). Also, the batter legit looks too healthy, right up until you taste it and realize it’s shockingly decadent for what it is. Sometimes I curse how quick this comes together—because suddenly the brownies are in the oven, my kitchen smells amazing, and I’m fighting people off until they cool. (Pro tip: I usually just give up and eat one warm. Worth it!)

What You’ll Want to Have Handy (Substitutions Included)

• 1 cup plain Greek yogurt (Use nonfat if you’re feeling super virtuous; I usually grab whatever’s left in the fridge, but full-fat turns out fudgier)
• 1/4 cup melted coconut oil (though I’ll be real, I’ve used olive oil in a pinch and nobody noticed—though there’s a slight aftertaste, hmm, maybe skip that)
• 1/2 cup cocoa powder (My grandmother swore by Hershey’s but honestly Aldi’s cheap brand doesn’t taste much different in these)
• 2/3 cup sugar or sweetener (Stevia if you’re into that, but regular white sugar just tastes more nostalgic, don’t you think?)
• 1/2 cup all-purpose flour (I’ve swapped in whole wheat flour when I’m feeling responsible, it does get denser though)
• 1/2 tsp baking powder
• Pinch of salt (I usually just shake some in, not gonna lie)
• 1 egg (or a flax egg if that’s your thing—I’ve tried it and it holds things together okay, just a little more moist)
• 1 tsp vanilla extract
• Optional: a handful of chocolate chips or chopped nuts (I mean, who’s stopping you?)

Making Them: Easy Steps, Honest Commentary

1. Set your oven to 175°C (350°F)—no one likes a cold oven surprise later.
2. Grab a medium mixing bowl and whisk that Greek yogurt, coconut oil, sugar (or whatever sweetener you’ve got), the egg and vanilla together ’til it’s mostly smooth. (This is usually the stage where it all looks suspiciously healthy. Keep going.)
3. Dump in the cocoa powder, flour, baking powder and salt, then gently fold it together. Don’t overdo it or it’ll get rubbery, but also don’t leave flour pockets, either; it’s a fine line.
4. If you’re in a snacky mood, throw in a handful of chocolate chips or nuts. I usually do. Or maybe a swirl of peanut butter? Oh wait, now I’m getting hungry again.
5. Pour—okay, scrape—the mixture into a lined 8×8 inch (that’s about 20x20cm) baking pan. The batter’s pretty thick and sticky. Don’t stress, that’s how it should be. I usually lick the spatula at this point (no regrets…well, rarely).
6. Bake for about 20 to 22 minutes, until the edges seem set but the middle is juuust barely wobbly. If you overbake, it never quite gets that dreamy fudge vibe.
7. Let them cool, or pretend to. Honestly, I rarely manage this. They firm up a lot as they cool, though!

Notes (A.K.A. Things I Learned The Hard Way)

• Greek yogurt: Just don’t use sweetened/flavored ones—turns out, “berry blast” brownies taste kinda weird.
• I used a ceramic dish once instead of metal. Edges were great, but middle stayed a bit gooey (which, actually, was no bad thing).
• If you’re swapping in whole wheat flour, maybe add an extra tablespoon of yogurt. Trust me.
• One time, I doubled the cocoa powder thinking it’d be extra chocolatey. It was…just not in a good way. Stick to the recipe, mostly.

Some Variations I Keep Returning To (And One That Failed)

• Espresso powder: A teaspoon mixed in makes ’em taste almost fancy. My uncle even asked if I’d snuck in expensive chocolate; nope.
• Peanut butter swirl: Warm a couple tablespoons and drizzle on before baking (if you’re peanut butter-obsessed, you get it).
• Zero-calorie sweetener: Yeah, it works…but sometimes leaves a weird aftertaste. Maybe that’s just me.
• That chickpea version? I don’t recommend it. Ever. End of story.

Oh—one time I added orange zest. It was fine, but I think I’d rather have my orange and brownies separate, you know?

Equipment: What You Need (Plus, My Lazy Workarounds)

• Mixing bowl (Or just use a big soup pot if that’s all you’ve got, like I did once)
• Whisk/spatula (a fork will more or less do the trick in a pinch, though your arm will get a workout!)
• Baking pan (Glass, metal, or even a pie tin if you’re desperate—just adjust the baking time a tad)
• Parchment paper (Or grease the living daylights out of your pan. Sometimes that’s just how it is.)

Storing Your Brownies (Assuming They Last Long Enough)

I keep these in an airtight container on the counter for two days—sometimes the fridge, but honestly, in my house they vanish within 24 hours flat. That said, they do taste fudgier the next day, which is almost bittersweet since there’s rarely any left by then.

Serving: How We Do It At My Place

Sure, you can eat them just as they are (which I do, right off the pan usually). Get fancy and dust with a bit of extra cocoa or a dollop of yogurt on top if you’re feeling inspired. Sometimes we cut them into little squares and pretend it’s a tapas night, but really, they’re just brownies masquerading as something posher.

Pro Tips Learned the Hard Way

• Once, I rushed the cooling and cut right in. They turned into a big, warm pile of goo—not terrible, but not exactly brownies, either. Actually, now that I think about it, the gooey edges weren’t half bad.
• Don’t skip the pinch of salt. I forgot it once and honestly, everything just tasted a bit, well, flat.
• Try not to overmix. I know, everyone says this, but with brownies it’s sort of true; I got a tray that was more like cake once, and that wasn’t the vibe I was going for.

FAQ – From Real People (And A Few Texts)

• “Can I freeze these brownies?” Sure thing! I’ve wrapped ’em in cling film and tossed them in the freezer for up to a month. Quick zap in the microwave, still tasty (maybe a bit firmer though).
• “Are these actually healthy?” Listen, there’s still cocoa and sugar—so they’re healthyish. They do have less fat and Greek yogurt gives you a protein kick (that counts, right?)
• “Why are mine so dense?” Eh, could be overmixing, or maybe your flour was packed in tight. Try fluffing it with a spoon next time, or, honestly, just eat ’em and pretend it’s deliberate—no one’s judging.
• “Can I add fruit?” Yeah, blueberries or raspberries work. Just go easy or your brownies might get a bit soggy. I once chucked in chopped banana. Jury’s still out.
• “Do I really need parchment paper?” Not strictly, but your future self will thank you when the brownies slide out easy. If you forget, just be ready to scrape a bit. Happens to the best of us!

(And totally random, but if you ever drop cocoa powder on your white shirt, it really doesn’t wash out. Ask me how I know…)

★★★★★ 4.40 from 15 ratings

Low Calorie Greek Yogurt Brownies (85cal)

yield: 9 brownies

prep: 10 mins

cook: 25 mins

total: 35 mins

Fudgy, rich, and guilt-free brownies made with protein-packed Greek yogurt. Each serving contains only 85 calories, making these brownies the perfect healthy dessert or snack for chocolate lovers.

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Ingredients

• 1/2 cup non-fat Greek yogurt
• 1/2 cup unsweetened cocoa powder
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened applesauce
• 1/3 cup granulated sweetener (erythritol or stevia blend)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. 2
   In a medium bowl, whisk together the Greek yogurt, eggs, applesauce, sweetener, and vanilla extract until smooth.
3. 3
   In a separate bowl, sift together the cocoa powder, whole wheat flour, baking powder, and salt.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. 5
   Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes or until a toothpick inserted into the center comes out mostly clean.
6. 6
   Remove from oven, let cool completely in the pan, then cut into 9 brownies and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 85cal

Protein: 5 gg

Fat: 1 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 15 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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