When I’m craving chocolate but still want to stick to healthier choices, I make these low-calorie Greek yogurt brownies. They’re moist, rich, and full of chocolate flavor—without the extra butter or oil. Greek yogurt adds a protein boost and keeps the texture perfectly fudgy. It’s a lighter take on a classic treat that satisfies my sweet tooth without going overboard.
Why You’ll Love This Recipe
I love these brownies because they’re rich enough to feel indulgent, but light enough to enjoy any day of the week. They’re made with wholesome ingredients and have fewer calories than traditional brownies, yet they never taste like a “diet” dessert. Whether I want a post-dinner treat or a lunchbox snack, these brownies always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Plain Greek yogurt (nonfat or low-fat)
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Unsweetened cocoa powder
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Eggs
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Granulated sugar or coconut sugar
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Vanilla extract
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All-purpose flour or whole wheat flour
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Baking powder
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Salt
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Optional: dark chocolate chips, chopped walnuts, or a sprinkle of sea salt
Directions
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I preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan.
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In a large bowl, I whisk together the Greek yogurt, eggs, sugar, and vanilla extract until smooth.
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I sift in the cocoa powder, flour, baking powder, and salt, and stir until fully combined.
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I fold in chocolate chips or nuts if using.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 20–25 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
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I let the brownies cool in the pan before slicing into squares.
Servings and timing
This recipe makes 9–12 brownies.
Prep time is 10 minutes, bake time is 25 minutes, and they’re ready to eat in under 40 minutes.
Variations
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I use almond flour for a gluten-free version.
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I add a tablespoon of instant coffee or espresso powder to deepen the chocolate flavor.
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For extra richness, I swirl in a spoonful of natural peanut butter before baking.
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I sometimes reduce the sugar slightly and add a ripe mashed banana for natural sweetness.
Storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. They stay moist and fudgy. I don’t usually freeze them, but they can be frozen if well-wrapped—just thaw before eating. I warm them briefly in the microwave if I want that gooey, just-baked feel.
FAQs
Can I use flavored Greek yogurt?
I stick with plain yogurt to avoid added sugar and keep the flavor balanced, but lightly sweetened vanilla can work if that’s what I have.
Are these brownies really low in calories?
Yes—they’re lighter than traditional brownies thanks to the yogurt replacing most of the fat. The exact calorie count depends on the ingredients I use, but they’re much leaner.
Can I make them vegan?
I’ve made them with a flax egg and dairy-free yogurt. The texture is a bit different, but still delicious.
What if I don’t have cocoa powder?
I can use melted dark chocolate, but the calories will be higher and the texture more cake-like.
Are they cakey or fudgy?
They’re definitely on the fudgy side, especially if I slightly underbake them. That’s how I like them best.
Conclusion
Low-calorie Greek yogurt brownies are one of my favorite ways to enjoy a chocolate fix without the guilt. They’re soft, rich, and simple to make with pantry staples. Whether I’m sharing them or keeping a stash for myself, they’re a healthier dessert that never feels like a compromise.
Print
Low-Calorie Greek Yogurt Brownies: Rich, Fudgy, and Guilt-Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9–12 brownies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These low-calorie Greek yogurt brownies are rich, fudgy, and packed with chocolate flavor—without all the butter and oil. Made with Greek yogurt, cocoa, and pantry staples, they’re a lighter indulgence that satisfies your sweet tooth and fits a healthier lifestyle.
Ingredients
- ½ cup plain Greek yogurt (nonfat or low-fat)
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup granulated sugar or coconut sugar
- 1 tsp vanilla extract
- ½ cup all-purpose or whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- Optional Add-ins:
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts
- Sea salt for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
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In a large bowl, whisk together Greek yogurt, eggs, sugar, and vanilla until smooth.
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Sift in cocoa powder, flour, baking powder, and salt. Stir just until combined—don’t overmix.
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Fold in chocolate chips or walnuts if using.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool completely in the pan, then slice into squares and serve.
Notes
- For a deeper chocolate flavor, add 1 tbsp instant coffee or espresso powder.
- Sub almond flour for a gluten-free version.
- For a naturally sweet twist, replace part of the sugar with mashed banana or applesauce.
- Slightly underbake for maximum fudginess.
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