by: Lina

Greek Yogurt Brownies Zero Sugar Snack

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Greek Yogurt Brownies Zero Sugar Snack

Okay, seriously—who says brownies have to be loaded with sugar and guilt? I stumbled upon this game-changing recipe when I was craving something rich and chocolaty but also wanted to keep things a little healthier. These Greek Yogurt Brownies have a luscious fudgy texture, a deep cocoa flavor, and the best part? Zero added sugar. The secret superstar here is creamy Greek yogurt, which keeps every bite moist without turning them into a dense brick. Plus, they whip up in a snap, perfect for sneaky snacking or an impromptu dessert fix. Trust me, once you try these, you’ll have a new favorite snack that actually feels like a treat without the sugar crash aftermath.

Quick Facts

  • Yield: Serves 9
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

For the Main Dish:

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs
  • 1/3 cup zero-calorie sweetener (like erythritol or monk fruit blend)
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or unsalted butter
  • Optional: 1/4 cup sugar-free chocolate chips

How I Make It

Step 1:

First things first, preheat your oven to 350°F and lightly grease an 8×8-inch baking pan or line it with parchment paper—this makes cleanup a breeze! In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. Make sure to break up any clumps so your brownies stay smooth.

Step 2:

In a separate large bowl, beat the Greek yogurt, eggs, sweetener, and vanilla extract together until creamy and well combined. This will be your luscious, fudgy base.

Step 3:

Slowly pour the dry ingredients into the wet ingredients and gently fold them together. Don’t overmix! Once nearly combined, drizzle in the melted coconut oil and fold just until the batter is silky and thick.

Step 4:

Fold in the optional sugar-free chocolate chips if you like a little extra melty chocolate heaven in your brownies.

Step 5:

Pour the batter into your prepared pan and spread it out evenly with a spatula. It should look rich and glossy.

Step 6:

Bake for about 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the brownies cool completely in the pan before slicing—this helps them set and keeps them from crumbling.

Variations & Tips

  • Swap all-purpose flour with almond flour for a gluten-free twist, but expect a slightly denser brownie.
  • Add a tablespoon of espresso powder to enhance the chocolate flavor even more.
  • Mix in chopped nuts like walnuts or pecans for crunch.
  • If you want a sweeter brownie, drizzle a little sugar-free chocolate syrup on top after baking.
  • Use maple-flavored zero-calorie sweetener for a subtle hint of warmth.
  • For a more cake-like texture, add an extra egg white.

How I Like to Serve It

I love pairing these brownies with a cozy cup of black coffee or a splash of cold almond milk for an afternoon treat. They also make a fantastic post-dinner snack when you want something sweet but don’t want to feel weighed down. During the holidays, I pop a few in a festive tin and share them with friends and family—they always get surprised how “guilt-free” they taste!

Notes

  • Store brownies airtight at room temperature for up to 3 days, or refrigerate for up to a week.
  • If refrigerated, bring them to room temp or warm slightly to revive their fudgy texture.

Closing: I always find that this recipe strikes the perfect balance between indulgence and health, making it my go-to for when I want a chocolate fix without the sugar overload.


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