Description
Delicious and healthier Greek Yogurt Brownies made with no sugar added chocolate chips, Greek yogurt for moisture and protein, and a mix of oat flour and cocoa powder. These fudgy, rich brownies are perfect for a guilt-free dessert or snack, baked in a simple 8×8 inch pan and ready in just about 30 minutes.
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, or coconut sugar, or brown sugar)
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper and lightly oil the pan to prevent sticking. Set aside.
- Melt Chocolate Mixture: In a microwave-safe bowl, melt 1/3 cup of the sugar-free chocolate chips along with 1 teaspoon of coconut oil. Stir gently and set aside 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 until fully combined. Set this dry mix aside.
- Combine Wet Ingredients: In a large bowl, whisk together plain Greek yogurt, the egg, vanilla extract, almond milk (or milk of choice), and the cooled melted chocolate mixture until smooth and fully incorporated.
- Incorporate Dry into Wet: Sift the dry ingredients into the wet ingredients bowl and gently fold with a silicone spatula until just combined, being careful not to overmix.
- Add Remaining Chocolate Chips: Stir in the remaining 1/3 cup of sugar-free chocolate chips, distributing them evenly through the batter.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake at 350°F (180°C) for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the brownies from the oven, and cool immediately on a wire rack for about an hour before cutting into 16 squares and serving.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for up to 3-4 days or freeze in freezer bags for up to 1 month. Thaw at room temperature before serving.
- Oven Mode: The recipe uses a fan-forced (convection) oven mode for baking. If your oven is conventional, increase the temperature by 25°F (15°C) to 375°F (195°C). Baking time remains approximately the same, but monitor for doneness as it may take a few additional minutes.
- Sweetener Options: You can substitute the granulated sweetener with sugar-free erythritol, coconut sugar, or traditional brown sugar if preferred.
- Milk Alternatives: Feel free to use any milk of choice such as dairy, almond, soy, or oat milk.
Nutrition
- Serving Size: 1 square (about 1.5 x 1.5 inch)
- Calories: 110
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 30mg
