Whenever I get a craving for chocolate, I usually want something rich without feeling too heavy afterward.
That is why I started making these low calorie greek yogurt brownies. They are soft, fudgy, and super easy to throw together in one bowl.
Using plain Greek yogurt keeps the calories low while keeping the texture moist, so you never feel like you are missing out on real dessert.
There is also a tiny pinch of instant coffee in the mix. You will not taste it at all, but it brings out a deep chocolate flavor that makes every bite taste extra rich.
I love keeping a batch in my fridge for a quick snack during the week. Let me show you how simple they are to bake!
Why I Love This Recipe
Incredibly Fudgy Texture – Greek yogurt replaces excess oil to keep every bite delightfully dense, soft, and moist without feeling heavy.
Deep Chocolate Flavor – Instant coffee enhances the unsweetened cocoa powder to create an intensely rich bakery taste in every square.
Guilt-Free Sweetness – Monk fruit sweetener cuts down calories while delivering clean sweetness with zero strange or bitter aftertaste.
Protein Boost – Wholesome Greek yogurt and fresh eggs provide natural protein to keep you satisfied much longer than regular treats.
Ingredient List
- 3/4 cup Plain Nonfat Greek Yogurt
- 2 Large Eggs
- 2/3 cup Granulated Monk Fruit Sweetener
- 2 tbsp Melted Butter
- 2 tsp Vanilla Extract
- 1 tsp Instant Coffee Granules
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Semi Sweet Chocolate Chips
How to Make It
Step 1
Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 2
In a large bowl, whisk the Greek yogurt, eggs, monk fruit sweetener, melted butter, vanilla and instant coffee until smooth and the coffee has dissolved. The coffee will not taste like coffee, it simply makes the chocolate flavor deeper.
Step 3
Add the cocoa powder, flour, baking powder and salt. Fold gently just until no dry streaks remain. Overmixing makes these cakey instead of fudgy.
Step 4
Fold in the chocolate chips, then spread the batter evenly into the pan and smooth the top.
Step 5
Bake for 20-24 minutes, until the edges are set and the center is just barely firm. A toothpick should come out with moist crumbs.
Step 6
Cool completely in the pan before cutting into 16 squares. They taste even richer the next day, so store leftovers covered in the fridge.
Tips
Bring Wet Ingredients to Room Temperature
If your yogurt and eggs are straight out of the fridge, the melted butter will instantly harden into small chunks when you mix them.
I’ve found that taking the yogurt and eggs out about 20 minutes before you start helps everything blend into a silky smooth batter.
This keeps the butter evenly spread throughout the batter, which is super important when you are using such a small amount of fat.
Drain Any Liquid from the Yogurt
Nonfat Greek yogurt often has a watery liquid sitting on the top when you open the tub.
You’ll get the best results if you pour that liquid off completely before scooping out your portion.
Extra water in the batter can make low calorie brownies turn out gummy and wet instead of rich and fudgy.
Sift the Cocoa Powder First
Unsweetened cocoa powder naturally forms stubborn little lumps inside the container.
My favorite trick here is to run the cocoa powder through a small wire strainer right into the bowl.
This lets the dry ingredients mix into the yogurt quickly, so you do not have to stir too much to get rid of dry spots.
FAQs
Can you taste the Greek yogurt in these brownies?
No, the rich cocoa powder and sweetener completely cover up the tangy yogurt flavor.
The Greek yogurt simply replaces excess oil to keep the brownies fudgy and moist while keeping the calories low.
Low Calorie Greek Yogurt Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk the Greek yogurt, eggs, monk fruit sweetener, melted butter, vanilla and instant coffee until smooth and the coffee has dissolved. The coffee will not taste like coffee, it simply makes the chocolate flavor deeper.
- Add the cocoa powder, flour, baking powder and salt. Fold gently just until no dry streaks remain. Overmixing makes these cakey instead of fudgy.
- Fold in the chocolate chips, then spread the batter evenly into the pan and smooth the top.
- Bake for 20-24 minutes, until the edges are set and the center is just barely firm. A toothpick should come out with moist crumbs.
- Cool completely in the pan before cutting into 16 squares. They taste even richer the next day, so store leftovers covered in the fridge.