Ingredients
Scale
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup zero-calorie granulated sweetener (e.g., Erythritol, Monk Fruit blend, or Stevia equivalent)
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup water or milk (optional, for thinning)
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth.
- Whisk in the zero-calorie sweetener until fully dissolved.
- Add the cocoa powder, baking powder, and salt to the wet mixture.
- Stir with a spatula until the batter is uniform, thick, and chocolate-colored. If the batter is extremely thick, add milk or water 1 tablespoon at a time until it is scoopable. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25–30 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack. They will firm up as they cool. Chilling them enhances the fudgy texture.
- Slice into 10 equal squares.
Notes
- Chilling the brownies enhances their fudgy texture.
- Adjust the sweetness by adding more or less zero-calorie sweetener to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 square
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg