Description
Delicious and healthier Greek Yogurt Brownies made with sugar-free chocolate chips, oat flour, and Greek yogurt for a moist and fudgy texture. Perfect for a guilt-free dessert that combines rich chocolate flavor with protein and reduced sugar content.
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 Oven: Set your oven to 350°F (180°C) and prepare an 8-inch by 8-inch brownie pan by lining it with parchment paper and lightly oiling it to prevent sticking.
- Melt Chocolate Chips: In a microwave-safe bowl, melt 1/3 cup of sugar-free chocolate chips together with 1 teaspoon coconut oil. Allow the mixture to cool for a few minutes at room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt, egg, vanilla extract, almond milk, and the melted chocolate mixture until smooth and fully incorporated.
- Incorporate Dry into Wet: Sift the dry ingredients into the wet ingredients bowl and gently fold using a silicone spatula until just combined to avoid overmixing.
- Add Remaining Chocolate Chips: Stir in the remaining 1/3 cup of sugar-free chocolate chips evenly throughout the batter for extra chocolate bursts.
- Pour and Bake: Pour the brownie batter into your prepared pan, smoothing the top, then bake in the preheated oven for 20-23 minutes. Check doneness by inserting a toothpick; it should come out clean.
- Cool and Serve: Remove the brownies from the oven and allow them to cool on a cooling rack for about an hour before slicing into 16 squares to serve.
Notes
- Storage: Store brownies in an airtight container in the fridge for up to 3-4 days or freeze in freezer bags for up to 1 month. Thaw completely at room temperature before serving.
- Oven Mode: The recipe is tested using the fan-forced (convection) mode. If using a conventional oven, increase the temperature by 25°F (15°C). Baking time remains approximately the same but may require a few extra minutes.
Nutrition
- Serving Size: 1 brownie square
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
