Low Calorie Greek Yogurt Brownies are a tasty treat that combine rich chocolate flavor with a lighter twist. These brownies have a soft, fudgy texture thanks to the Greek yogurt, which keeps them moist without all the extra calories you might expect in a typical brownie. If you love chocolate but want to feel a little better about snacking, these brownies are a perfect way to enjoy something sweet and still stay on track.
I love how easy these brownies are to make, and using Greek yogurt is such a smart trick. It adds a nice bit of protein and creaminess that you don’t get with regular brownie recipes. Plus, I find it easier to control the portion size because they’re not overwhelming, so I can enjoy one or two without any guilt. This has quickly become my go-to when I’m craving chocolate but don’t want to overdo it.
My favorite way to serve these brownies is slightly warmed with a small dollop of fresh berries or a sprinkle of chopped nuts on top. It makes an everyday dessert feel a little special. They’re also great packed in lunches or as an after-school snack. Whenever I bring these brownies to friends or family gatherings, people are surprised they’re low calorie—they taste that good!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Greek Yogurt: Using plain, non-fat Greek yogurt adds moisture and protein without extra fat. It’s a great substitute for butter or oil. If you don’t have Greek yogurt, try low-fat cottage cheese blended smooth or regular yogurt, but thicker styles work best.
Cocoa Powder: Unsweetened cocoa brings strong chocolate flavor without calories. Dutch-processed cocoa is smoother but natural cocoa works fine too. If you want an even healthier twist, you can add a spoonful of instant coffee to deepen the chocolate taste.
Flour: Whole wheat flour adds a nuttier flavor and a bit more fiber, but all-purpose flour works well for a lighter crumb. For gluten-free, almond flour is a nice swap but may change texture slightly—expect a bit more crumbly.
Sweetener: I use erythritol or another granulated sugar substitute to keep these low calorie. You can also use a mix of stevia and monk fruit sweeteners, or swap for regular sugar if you prefer, but that ups calories.
Applesauce: This ingredient replaces some fat and adds natural sweetness to keep brownies moist. Unsweetened is best to control sugar. You can use mashed banana if you like—just expect a mild fruity taste.
Chocolate Chips: Mini dark chocolate chips are optional but add little melty pockets of richer chocolate. You can skip these or substitute with chopped nuts for crunch.
How Do You Get Fudgy Brownies While Cutting Fat and Calories?
The secret to fudgy brownies without all the fat is in balancing moist ingredients and avoiding overbaking. Here’s how I make it work:
- Use Greek yogurt and applesauce: These add moisture and protein while replacing butter or oil.
- Whisk egg whites: Beating whites a little before adding makes brownies lighter but still fudgy, preventing heaviness from fats.
- Mix gently: Fold dry ingredients into wet until just combined. Overmixing can cause tough brownies.
- Watch your bake time: Bake until a toothpick shows moist crumbs, not dry. This keeps the texture soft and fudgy.
- Let brownies cool: Cooling helps them set properly and makes slicing easier without breaking.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for even baking and easy slicing of brownies.
- Mixing bowls – one for dry ingredients and one for wet; keeps everything organized.
- Whisk or electric mixer – helps to blend yogurt and egg whites smoothly for a nice texture.
- Rubber spatula – great for folding dry into wet without overmixing.
- Parchment paper (optional) – lines the pan to prevent sticking and makes cleanup easier.
- Cooling rack – lets brownies cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add walnuts or pecans for crunch; they pair well with chocolate and add healthy fats.
- Stir in a teaspoon of instant coffee powder to enhance chocolate flavor without changing texture.
- Swap dark chocolate chips for white chocolate or peanut butter chips to mix up the sweetness.
- Fold in frozen raspberries or blueberries for a fruity contrast that brightens the rich brownies.
How to Make Low Calorie Greek Yogurt Brownies?
Ingredients You’ll Need:
- 1/2 cup unsweetened Greek yogurt (plain, non-fat)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup whole wheat flour or all-purpose flour (can substitute with almond flour for gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sweetener (such as erythritol or sugar substitute for low calorie)
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 cup unsweetened applesauce (to add moisture and reduce fat)
- 1/4 cup mini dark chocolate chips (optional, for topping and mix-in)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 18-22 minutes for baking. Allow an additional 10-15 minutes for cooling before slicing and serving. Overall, you’ll need around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal of brownies.
2. Mix Dry Ingredients:
In a medium bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, and salt. Stir everything together so it’s evenly mixed.
3. Combine Wet Ingredients:
In a separate large bowl, whisk together the unsweetened Greek yogurt, granulated sweetener, vanilla extract, egg whites, and unsweetened applesauce until the mixture is smooth and creamy.
4. Mix Wet and Dry Ingredients:
Slowly add the dry mixture into the wet mixture. Gently fold until just combined — be careful not to overmix so the brownies stay tender.
5. Add Chocolate Chips and Bake:
Pour the batter into your prepared pan and spread it evenly. Sprinkle mini dark chocolate chips on top if you like. Bake for 18-22 minutes. To check doneness, insert a toothpick in the center — it should come out with a few moist crumbs but no wet batter. The top will have a shiny, crackly look.
6. Cool and Slice:
Remove the brownies from the oven and place the pan on a wire rack to cool. Once cool, slice into squares and serve.
Enjoy your delicious, fudgy brownies that are lower in calories but full of chocolatey goodness thanks to the Greek yogurt and applesauce!
Can I Use Regular Yogurt Instead of Greek Yogurt?
Yes, you can substitute regular yogurt, but choose a thick variety to maintain the brownies’ texture. If it’s too runny, strain it through a cheesecloth to remove excess liquid before using.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze brownies wrapped tightly for up to 3 months.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the flour with almond flour or a gluten-free flour blend. Keep in mind the texture may be slightly different—more crumbly but still delicious.
Can I Use Fresh Fruit Instead of Applesauce?
Yes, mashed bananas or pumpkin puree can replace applesauce to add moisture. Just note that this may affect flavor and sweetness slightly.
