Low Calorie Brownies (with Greek Yogurt) Recipe

5 from 1 vote

Low Calorie Brownies (with Greek Yogurt) Recipe

Make this low calorie brownie recipe for a higher protein dessert that’s moist, decadent, ultra chocolatey, and completely guilt-free!

Prep Time10

Cook Time16

Total Time26

Course: Dessert

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegetarian

Servings: pieces

Calories: 94kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

Ingredients

1/2 cup (about 50 grams) oat flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener
1/2 cup plain Greek yogurt
1/4 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons sugar free mini chocolate chips

Topping

2 Tablespoons sugar free mini chocolate chips
1/4 teaspoon flaked sea salt

Instructions

Preheat the oven to 400 degrees Fahrenheit. Spray an 8x8 metal pan with non-stick cooking spray. Set aside.
In a medium to large mixing bowl, add all the brownie ingredients and mix until combined.
1/2 cup (about 50 grams) oat flour, 1/2 cup cocoa powder, 1/2 cup monk fruit sweetener, 1/2 cup plain Greek yogurt, 1/4 cup applesauce, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 Tablespoons sugar free mini chocolate chips
Pour the batter into the prepared pan. Smooth out the batter and top with 2 Tablespoons mini chocolate chips.
2 Tablespoons sugar free mini chocolate chips
Bake for 16-18 minutes or until the top is slightly crackled. An inserted toothpick should NOT come out completely clean, moist crumbs on the toothpick are expected (see notes). If the toothpick has wet batter on it, bake another 1-2 minutes and check again.
Allow the brownies to cool for at least 20 minutes. Then sprinkle with 1/4 teaspoon flaked sea salt.
1/4 teaspoon flaked sea salt
Cut into squares if serving immediately (the brownies are best served warm) or wait to cut until serving as this keeps the brownies moist and fresh for longer. The brownies are at their best the first day, but you can store the brownies tightly covered with plastic wrap or aluminum foil or in an airtight container at room temperature for up to 3 days (see notes).

Video

Notes

Ingredient Tips - We prefer to purchase oat flour because the consistency is finer than we are able to achieve in our food processor. However, you can make oat flour by adding rolled oats to a food processor or blender and blending until the consistency of flour is achieved.

Baking Tips - Use a metal pan not a glass pan to bake brownies. Metal conducts heat more evenly, resulting in more consistently cooked brownies with crisper edges and a properly set center. Glass tends to heat up slower and can lead to undercooked middles or overbaked edges. With that said, there are differences between metal pans, so take care to bake until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges of the brownies will have pulled away slightly from the sides of the pan as well. Overbaking is never desired as the brownies will be more cake-like but still delicious.

Serving Tips - These brownies are the best texture and most decadent when eaten warm. When storing at room temperature, warm for 5-10 seconds in the microwave before enjoying.

Storage Tips - Leave the brownies uncut in the pan and cut into squares when serving. Brownies stay moist and fresh for longer when left intact until ready to eat. If the brownies start to "sweat" or there is condensation on the plastic wrap, place a paper towel on top of the brownies under the plastic wrap. Or, if desired, you can cut into squares and wrap tightly in plastic wrap when storing.

Nutrition