Description
Deliciously moist and guilt-free Greek Yogurt Brownies made with sugar-free chocolate chips and sweetened naturally, perfect for a healthy indulgence.
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: Preheat your oven to 350°F (180°C) to prepare for baking the brownies.
- Prepare Pan: Line an 8-inch x 8-inch brownie pan with parchment paper and lightly oil the pan to prevent sticking. Set aside.
- Melt Chocolate: In a microwave-safe bowl, melt 1/3 cup of the sugar-free chocolate chips together with the coconut oil. Allow this melted chocolate mixture to cool for a few minutes at room temperature.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt. Set this dry ingredient mix aside.
- Combine Wet Ingredients: In a large bowl, whisk the Greek yogurt, egg, vanilla extract, milk of choice, and the cooled melted chocolate mixture until smooth.
- Incorporate Dry Ingredients: Sift the dry ingredient mixture into the wet ingredients bowl and gently fold them together using a silicone spatula just until combined, taking care not to overmix.
- Add Remaining Chocolate Chips: Stir in the remaining 1/3 cup sugar-free chocolate chips evenly throughout the batter.
- Pour Batter: Pour the prepared batter into the lined and oiled brownie pan, spreading it evenly.
- Bake: Bake in the preheated oven at 350°F (180°C) for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the pan from the oven and immediately place on a cooling rack for about an hour to cool completely before cutting into 16 squares.
Notes
- Storage: Store the brownies for up to 3-4 days in an airtight container in the refrigerator or freeze in freezer bags for up to 1 month. Thaw at room temperature before serving.
- Oven Mode: This recipe is optimized for fan-forced (convection) oven mode. If using a conventional oven, increase the temperature by 25°F (15°C). Baking time remains approximately the same but check with a toothpick for doneness as it might take a few extra minutes.
Nutrition
- Serving Size: 1 square (approx. 40g)
- Calories: 110
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
