Easy Zero Sugar Brownies with Greek Yogurt
Let Me Tell You Why These Brownies Are a Lifesaver
Alright, so picture this: It’s a Sunday evening, the type that sneaks up on you, and suddenly you realize tomorrow’s lunch has to have something sweet (school snack box drama is real, mate). That’s when I whipped up these easy zero sugar brownies with Greek yogurt for the first time. Actually, I kind of made a mess of the kitchen – flour everywhere, cocoa on the dog (don’t worry, he lived) – but the brownies turned out amazing, and nobody complained. If you want something that tastes almost naughty but is secretly not, you’re in the right place.
Why You’ll Love This (No, Seriously!)
I bake these when I want a treat that won’t send my kids bouncing off the walls – they’re sweet enough, rich, and moist, like supermarket chocolate cake but without that sugar hangover. My family goes crazy for this because the texture is fudgey… but not too gooey, which honestly is a big win compared to some of my other “healthy” baking misadventures (let’s not mention the time the brownies turned out like hockey pucks… still traumatized). If you’re skeptical, I get it – Greek yogurt in brownies sounds odd, but after the first bite you’ll be hooked. And if my picky cousin, who side-eyes anything remotely healthy, asks for seconds? Well, you know it’s good.
Gather Your Brownie Squad (a.k.a. Ingredients)
- 3/4 cup (90g) unsweetened cocoa powder – Dutch process makes it richer, but I just use whatever I have hiding in the back, honestly.
- 1/2 cup (64g) all-purpose flour – whole wheat flour works, but expect a denser bite. My neighbor swears by almond flour; I tried it once and okay, not bad if you like a nuttier note.
- 1/4 teaspoon salt – don’t skip. Sometimes I get lazy and just do a pinch; it’s fine.
- 1/2 teaspoon baking soda – not baking powder (I’ve mixed these up before, no catastrophe but not quite right).
- 1 cup (240g) plain Greek yogurt – I use full fat when I want luxury, or fat free for “weekday discipline.” Haven’t noticed a huge difference.
- 1/3 cup (80ml) coconut oil, melted – or honestly any mild oil. Once I used olive oil and the flavor crept in, so now I stick to coconut or even melted butter if that’s handy.
- 1/2 cup granulated allulose or monk fruit sweetener – I’m not loyal, both work. If you’re okay with a bit of sugar, coconut sugar is my sneaky substitute.
- 2 eggs, room temperature – Cold eggs make everything clump weird, just saying.
- 1 teaspoon vanilla extract – My grandmother always insisted on the “proper” extract, but the supermarket bottle works too. No judgment.
- Optional: 1/2 cup sugar-free chocolate chips or chopped walnuts – Depends if you’re feeling extra.
Alright, Let’s Make These Brownies!
- Prep Time: Heat your oven to 350°F (175°C). Grease a square baking dish (8×8 inch, or use whatever close size you’ve got) with a slick of oil or just line it with parchment if you’re into easy clean-up. I’m the lazy parchment type.
- Mix Dry Stuff: In a medium bowl, chuck in your cocoa, flour, baking soda, and salt. Give it a quick whisk. This is where I usually sneeze, not sure why. Maybe it’s the cocoa.
- Mix Wet Stuff: In a bigger bowl, combine the Greek yogurt, melted coconut oil, sweetener, eggs, and vanilla. Whisk till it’s smooth – don’t get hung up on a few lumps, it won’t matter.
- Combine: Tip your dry mix into the wet. Stir gently (spoon is fine, no need for fancy gadgets). The batter should be thick. If it’s dry, add a splash of milk (any kind, really).
- Add-Ins: This step is optional, but if you’re like me and can’t resist, fold in some sugar-free chocolate chips or a handful of chopped walnuts. Or both.
- Pour & Bake: Pour that glorious chocolate mess into your pan. Smooth it a bit (if you care), then into the oven it goes. Bake for 22 to 25 minutes. Don’t overbake – the center should look kind of set but ever so slightly soft. (And yes, this is where I usually poke it with a fork, then with my finger, just to check. Real science.)
- Cool (or Not): Let them cool a bit before slicing… unless you like gooey hot brownies, then go for it. But maybe don’t burn your tongue. Trust me, been there.
My Hard-Earned Brownie Notes
- I once stored these in the fridge to “firm them up” and they tasted even more fudgey the next day (which shocked me, actually – I thought they’d dry out).
- Sneak a taste of batter before baking if you’re curious; with no raw flour panic needed, it’s pretty safe. But don’t blame me if half the batch disappears.
- If your brownies look very pale, it might mean your cocoa powder is on the weaker side. Maybe try adding a bit more next time? Or just call them “blondies gone rogue,” as I did once.
Experimenting (Some Wins, Some Flops)
I’ve swapped Greek yogurt with plain Skyr when the store ran out (worked fine, tiny bit tangier). Replaced oil with applesauce once, thinking I’d be extra healthy, but the brownies were more like chocolatey pudding squares; my kids weren’t impressed. Coconut sugar tastes richer, almost toffee-like – so if you’re not strictly zero sugar, go on, live dangerously. And on a whim, I threw in dried cranberries: decent, though a bit odd with the yogurt tang. Not my finest hour.
What If I Don’t Have a Whisk?
Honestly, just grab a fork or even a chopstick – did that once when I’d run out of clean spoons. The brownies didn’t care, still turned out fab.
How Do These Store? (Not That You’ll Need To)
They’ll keep in an airtight container at room temp for about 2 days; in the fridge, they stay moist for 4 days (maybe more, but mine never last beyond Tuesday – someone always sneaks the last square at midnight!). You can also freeze slices if you, unlike me, possess self-control.
Serving These – or Just Eating Straight from the Pan
I usually dust with a bit of extra cocoa (fancy, right?) or top with a scoop of vanilla yogurt if the kids are around – it’s kind of a tradition at ours to serve with sliced strawberries when they’re in season. Actually, had a mate who swears by peanut butter on top. Not bad, but messy for a lunchbox.
If You Want to Avoid My Rookie Mistakes (Pro-ish Tips)
- I once tried “saving time” by melting the coconut oil straight into ice-cold yogurt – cue weird clumps. Warm your yogurt a smidge if you have time.
- Baking longer than 25 minutes will make them dry. I mean, unless you like brownies with the texture of a cork coaster, then go right on ahead.
- Don’t skip the parchment if you like clean edges. Scraping stuck brownies from the pan with a butter knife is oddly satisfying… but arguably not ideal.
FAQ – The Most Frequently Asked Brownie Questions
Can I use honey or maple syrup?
Eh, you could, but the batter gets too runny for this particular recipe – maybe cut back the yogurt a tad if you’re determined. Or just check out this chocolate blog I love for different ratios!
Do these taste “healthy”?
I get this a lot. My honest answer: maybe a little, but mostly they taste like proper brownies. If you’re on the fence, throw in the chocolate chips and you’ll barely notice the difference.
What if I only have non-Greek yogurt?
That’ll totally work, just drain off some liquid or use a smidgen less. Learned that after a surprise grocery delivery swap. Actually, this helpful comparison guide saved me a headache once.
Can I double the recipe?
Of course! Just use a bigger pan and maybe add a few more minutes to the bake time. Don’t blame me if you need to start a neighborhood delivery service though.
Wait, are these really sugar free?
Yeah, so as long as you stick with a zero-sugar sweetener – but always check the chocolate chips and yogurt, sneaky sugars can creep in. Oh, and read labels because companies get a bit tricksy sometimes. I’m all for transparency (wish more things in life came with a label, like “will make mess on blouse”).
Bonus: The Tangent You Didn’t Ask For
Does baking count as stress relief? I think it does. There’s something about beating eggs and measuring cocoa that makes the world seem less bonkers, at least for 30 minutes. Plus, licking the batter bowl is a right of passage.
If you give this a go, let me know! Or just brag about it next time we chat. And if you want more fun zero sugar ideas, I found this zero sugar recipe blog pretty inspiring – not that I’m competitive, but their photos are way fancier than mine.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar substitute (erythritol or monk fruit blend)
- 1/2 cup nonfat Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and salt.
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3In a separate bowl, mix the Greek yogurt, applesauce, eggs, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
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6Allow brownies to cool in the pan before cutting into 9 squares. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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