These Low Calorie Greek Yogurt Brownies are a delicious twist on a classic treat. Made with creamy Greek yogurt to keep them moist and tender, they have that rich chocolate flavor you love without all the extra calories. The texture is fudgy and soft, making them a perfect pick-me-up snack or dessert when you want something sweet but don’t want to overdo it.
I love making these brownies because the Greek yogurt adds a little bit of tang and keeps them from drying out, which sometimes happens with other low-calorie options. Plus, you can feel good about enjoying them since they’re lighter than your average brownies. When I bake a batch, I usually cut them into small squares so I can enjoy a little without any guilt, and they always disappear quickly around the house.
One of my favorite ways to enjoy these brownies is with a dollop of fresh berries or a spoonful of peanut butter on top. It adds a nice touch and makes them feel a bit more special. Whether you’re baking for a family treat, a small get-together, or just a little snack for yourself, these brownies are super simple and always a crowd-pleaser.
Key Ingredients & Substitutions
Greek Yogurt: This is the star of the show! It adds moisture and creaminess without extra fat. Use plain nonfat Greek yogurt for the best texture. If you don’t have Greek yogurt, tried plain low-fat yogurt or even unsweetened applesauce as a substitute.
Applesauce: It replaces some fat and keeps the brownies moist. Use unsweetened applesauce to avoid extra sugar. You can swap it with mashed banana, but this will add a light fruity taste.
Cocoa Powder: Unsweetened cocoa gives a deep chocolate flavor. Natural or Dutch-processed cocoa works fine, but Dutch-processed makes a milder taste and richer color.
Honey or Maple Syrup: Both add natural sweetness. Use what you prefer. For a sugar-free option, try a sugar substitute like erythritol, but start with less and adjust taste.
Chocolate Chips: Semi-sweet dark chocolate chips add gooey pockets and extra chocolatey richness. You can skip them or use mini chips to spread the chocolate better.
How Do You Keep Brownies Fudgy and Moist Without Butter?
Since this recipe replaces butter with Greek yogurt and applesauce, it’s all about not overbaking and mixing gently.
- Mix wet and dry ingredients just until combined. Overmixing can make brownies tough.
- Bake until a toothpick shows moist crumbs, not fully clean—this means the center is fudgy.
- Allow brownies to cool fully in the pan to set up before cutting. Warm brownies may crumble if sliced too soon.
- Adding chocolate chips also helps keep gooey texture inside.
Following these tips will help you get soft, moist brownies that still satisfy your chocolate cravings while being lighter on calories.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for brownies and makes cutting easy.
- Mixing bowls – one for dry ingredients and one for wet to keep things simple.
- Whisk – helps blend ingredients smoothly without lumps.
- Rubber spatula – useful for folding in chocolate chips gently.
- Toothpick or cake tester – great for checking when brownies are just right and fudgy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor.
- Swap dark chocolate chips for white chocolate or peanut butter chips to change the taste.
- Mix in a teaspoon of instant espresso powder to boost the chocolate flavor.
- Stir in fresh or frozen raspberries for a tart contrast to the rich chocolate.
How to Make Low Calorie Greek Yogurt Brownies
Ingredients You’ll Need:
Dry Ingredients:
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¼ cup unsweetened applesauce
- ¼ cup plain nonfat Greek yogurt
- ¼ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Extras:
- ⅓ cup dark chocolate chips (semi-sweet, optional but adds moisture and rich flavor)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the batter, around 20 to 25 minutes baking, and then 15 to 20 minutes cooling before cutting. All together, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat the oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
2. Mix The Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This ensures even distribution of all the dry ingredients.
3. Blend The Wet Ingredients:
In a large bowl, combine the unsweetened applesauce, Greek yogurt, honey (or maple syrup), egg, and vanilla extract. Whisk together until the mixture is smooth and creamy.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients. Stir gently just until all the flour mixture is incorporated—try not to overmix to keep the brownies tender.
5. Fold In The Chocolate Chips:
Gently fold the chocolate chips into the batter, spreading them evenly for gooey chocolate pockets in every bite.
6. Bake Your Brownies:
Pour the batter into your prepared pan and smooth the top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this keeps the brownies fudgy and soft.
7. Cool and Serve:
Remove the brownies from the oven and let them cool completely in the pan before slicing into squares. Serve them plain, or add a dollop of Greek yogurt or fresh berries to make them even more special.
Can I Use Frozen Greek Yogurt for This Recipe?
It’s best to use fresh Greek yogurt for the texture, but if you only have frozen, thaw it completely in the fridge and stir well before using to avoid lumps in the batter.
Can I Make These Brownies Vegan?
To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled) and use maple syrup instead of honey. The texture may be slightly different but still delicious!
How Should I Store Leftover Brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for 2-3 months, thawing before serving.
Can I Use a Different Sweetener?
Yes! You can swap honey or maple syrup with agave nectar or a granulated sugar substitute like erythritol—just adjust the quantity to your desired sweetness and taste the batter before baking.
