Greek Yogurt Brownies (Only 49 kcal)
By Carine Claudepierre
Published on 06/14/2023 - Last updated on 07/21/2023
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These healthy Greek Yogurt Brownies are the most surprising low calories brownies you will ever try.
They are fudgy, chewy brownies packed with high-protein Greek yogurt and only 49 calories per serving.
I recently discovered that you can swap most of your butter or oil in baked goods for Greek yogurt.
This changes the texture of your baking, and some adjustments to the recipe are sometimes required to deliver the best results.
But after testing these Greek yogurt brownies many times, I finally achieved the perfect fudgy brownies I love, and they are loaded with wholesome ingredients.
In these brownies, you don’t need butter, just a tiny amount of coconut oil only, as most of the fat is replaced with high-protein yogurt.
It results in low-calorie brownies with a delicious dark chocolate fudgy texture.
What Are Greek Yogurt Brownies?
Greek yogurt brownies are healthier brownies that taste like regular brownies.
They contain barely any fat, and they are packed with proteins due to the addition of Greek yogurt. They are also low in calories and perfect as a guilt-free treat.
How To Make Greek Yogurt Brownies
These Greek yogurt brownies are healthy brownies easy to make in less than 30 minutes for a quick, healthy dessert.
Ingredients
All you need to make these healthy brownies are:
- Greek Yogurt – plain, no sugar added. If you prefer vanilla Greek yogurt, remove the vanilla extract from the recipe and decrease the sweetener to 1/3 cup.
- Vanilla Extract
- Dark Chocolate Chips – I use sugar-free dark dairy-free chocolate chips but you can also use 70% or 85% chocolate bars.
- Crystal Sweetener Of Choice – I like to use brown erythritol because it has no calories and no sugar and delivers the same sweetness and flavor as sugar. However, the recipe works amazingly with white sugar, brown sugar, or coconut sugar if preferred.
- Coconut Oil – This is only to melt the chocolate chips, and you need a tiny amount to keep the brownies guilt-free.
- Oat Flour or All-Purpose Flour. Oat flour creates the same fudgy texture as all purpose flour. The recipe won’t work with almond flour or coconut flour.
- Egg
- Almond Milk
- Baking Powder or double the amount if using baking soda.
- Unsweetened Cocoa Powder
- Salt
Preparation
Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking spray. Set it aside.
First, divide the batch of chocolate chips into two bowls.
In one microwave-safe bowl, add the chocolate chips and coconut oil, and microwave them in 30-second intervals until melted and shiny. Set aside a few minutes to cool.
In a large mixing bowl, whisk Greek Yogurt, almond milk, vanilla extract, egg, and cooled melted chocolate mixture.
In the bowl with the egg mixture, sift in the dry ingredients: flour, cocoa powder, baking powder, and salt.
Stir with a spatula until a thick brownie batter forms.
Fold in the remaining chocolate chips set aside before. Stir to evenly incorporate in the batter.
Baking The Brownies
Pour the batter into the prepared brownie pan. If you like, sprinkle extra chocolate chips on top.
Bake on the center rack of the oven at 350°F (180°C) for 20 to 23 minutes or until a toothpick inserted in the center of the brownie comes out clean.
Remove the brownies from the oven, and let them cool immediately on a cooling rack.
Cool completely before sitting into 16 squares.
Serving
These Greek yogurt brownie recipes are great on their own, but even better if served with some of the below:
- Chocolate yogurt– You can use this recipe to frost the brownies with a high-protein frosting.
- Whipped cream – Don’t overdo the cream if you want to keep the brownies low in calories.
- Fresh berries like raspberries or strawberries
- Shredded coconut
- Peanut butter or almond butter
Storage Instructions
Store the brownies in the refrigerator, in a sealed airtight container.
You can also freeze leftover brownies in a freezer bag and thaw them the day before at room temperature.
Allergy Swaps
Here are some ingredient substitutes if you need them.
- Dairy-Free – Feel free to use a dairy-free Greek-style yogurt like Greek soy yogurt. Make sure your chocolate chips don’t contain milk solids.
- Egg-Free – You can use a flax egg as an egg replacer. To make the flax egg, stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside for 5 minutes or until it looks like an egg in texture. Use it as an egg in the recipe. You can also use 1/4 cup unsweetened applesauce or pumpkin puree instead of an egg.
- Flour Options – This recipe works with white whole wheat flour or oat flour but won’t hold together with low-carb flour like almond flour or coconut flour. Try my coconut flour brownies or almond flour brownies for this option.
- Gluten-Free – All-purpose gluten-free flour should work well. Also, make sure the baking powder has no added wheat.
- Sugar-Free – Use sugar-free crystal sweeteners like allulose or erythritol. Stevia drops won’t work. Pick your favorite sugar-free chocolate chips.
- Coconut-Free – Use avocado oil or olive oil instead of coconut oil.
- Chocolate – Feel free to use milk chocolate if you don’t like dark chocolate flavors. Some milk chocolate chips are sugar-free.
Frequently Asked Questions
You can find my answers to your most common questions about baking these Greek yogurt brownies.
Yes, you can swap the oil for plain Greek yogurt in most regular brownie recipes. This won’t work for brownies using special types of flour like nut flour etc.
Also, the result will be a bit more moist and packed as Greek yogurt adds more water to the recipe.
You can use yogurt to make Greek yogurt smoothies and shakes – add 1/3 cup in the blender instead of milk.
Or replace butter in cakes, pancakes, or brownies with yogurt. Finally, freeze Greek yogurt in an ice cube tray and use in the smoothie recipe later.
More Healthy Brownie Recipes
I love baking healthier brownie recipes, here are some more inspirations for you to try.
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Greek Yogurt Brownies
Ingredients
- ⅔ cup Sugar-Free Chocolate Chips divided
- 1 teaspoon Coconut Oil
- ¾ cup Plain Greek Yogurt
- 1 large Egg
- ¼ cup Almond Milk or soy milk, or any milk of choice
- ½ cup Granulated Sweetener sugar-free brown erythritol or coconut sugar or brown sugar
- 1 teaspoon Vanilla Extract
- ½ cup Oat Flour or all-purpose flour ightly packed, swept
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C).
- Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil the pan. Set aside.
- In a microwave-safe bowl, melt 1/3 cup chocolate chips and coconut oil. Set aside to cool for a few minutes at room temperature.
- In a mixing bowl, whisk the dry ingredients: flour, cocoa powder, sweetener, baking powder, and salt. Set aside.
- In another large bowl, whisk plain Greek yogurt, egg, vanilla extract, milk, and melted cooled chocolate mixture.
- Sift the dry ingredients into the wet ingredients and stir with a silicone spatula until just combined.
- Stir in the remaining 1/3 cup chocolate chips and distribute evenly in the batter.
- Pour the batter into the prepared brownie pan.
- Bake for 20-23 minutes at 350°F (180°C) or until a toothpick inserted in the brownie comes out clean.
- Cool immediately on a cooling rack for an hour before cutting.
Storage
- Store for up to 3-4 days in an airtight container in the fridge or freeze in freezer bags for up to 1 month. Thaw at room temperature.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Taste was really yummy. The brownie was very thick and wouldn’t pour but had to be spread out. Hard to move it around as it was taking my parchment too, glad to find a low calorie brownie. I cut them into 9 squares.
Can I use monk fruit instead?
Absolutely!
I made these yesterday, they were so good, hard to believe they are only 49 Cal
Hello. Anxious to try these. Can pure crystal stevia be used for the sweetener? Adjusting the measurement of course to the very small equivalent.
No, pure stevia doesn’t melt and doesn’t add texture to the brownies.
Would like to try this yummy recipe.😋
Hi Carine! These look and sound amazing! I have everything to make them this weekend. Do you think this batter would bake ok if I were to make individual brownie “cookies”?not sure if it would spread out to much so thought I’d ask. Thanks!!
I think that they would spread too much indeed. They might work as muffins though. Let me know once you’ve tried!
They came out perfectly! I made a batch last weekend in a 8×8 glass pan, so bomb. Today I made them in silicone muffin cups in a 12 pan. They came out perfect! I really enjoy using the yogurt, it gives these brownies an ever-so-slightly cream cheese flavor. Thank you Carine so much for the recipe, I never would have come up with this on my own. I will share this with all my friends and family and share your website sweetashoney.co ♥️
That’s amazing thanks for sharing with me.
Hi Carine! Thank you for all your great recipes? Question regarding your Greek Yogurt Brownies: can I substitute all or part of the oat flour with oat fiber? And if yes, how much? Thank you. 🙂
Not really, oat fiber is pure fiber and absorb liquid a lot. The brownies will be super dry
Love your recipes Carine. I’m blessed I found you as I don’t take eggs you have given me so many alternatives. Thank you. Priya Dasi from Sydney, Australia
Can I substitute the oat flour for almond or coconut flour? Or maybe whole wheat flour?
You can use all-purpose flour or white whole wheat flour, but not almond or coconut flour or the brownies won’t hold their shape.
Do you think “No Egg” replacer would work in this due to anaphylactic allergy? I will also try it gluten free as thats also an issue in our house. The GF change usually turns out fine.
I’ve seen some brownie recipes use aquafab so there’s another possibility. I can’t wait to make these honestly.
Can I substitute chocolate protein powder for half of the cocoa?
Protein powder add protein and will dry out the texture, it might work but the texture won’t be as fudgy
I’ve tried it with a flax egg and it was great, so I suppose that No Egg would work about the same and should be all good.
You can also use applesauce, it gives an excellent texture.