Zero-Sugar Greek Yogurt Brownies
Fudgy, rich chocolate brownies sweetened without sugar, made extra tender with Greek yogurt.
Ingredients
Ingredients
- 1 cup plain Greek yogurt 2% or whole milk
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla bean paste
- 1/3 cup melted coconut oil cooled slightly
- 3/4 cup granulated zero calorie sweetener erythritol or allulose
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup sugar free dark chocolate chips or chopped sugar free chocolate optional
Instructions
- Preheat the oven to 350°F. Grease an 8x8 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Set the Greek yogurt and eggs on the counter to come to room temperature while the oven heats.
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, salt, and granulated zero calorie sweetener until well combined and no streaks remain.
- In a separate large bowl, whisk the Greek yogurt until smooth, then whisk in the eggs, vanilla, and melted coconut oil until the mixture looks smooth and glossy.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry pockets remain. Do not overmix.
- Fold in the sugar free chocolate chips if using.
- Scrape the batter into the prepared pan and spread it evenly into the corners, smoothing the top.
- Bake on the center rack for 18 to 22 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan to set.
- For cleaner slices, chill the cooled pan in the refrigerator for 20 to 30 minutes, then lift the brownies out using the parchment and cut into 16 squares.
Notes
- Use room temperature yogurt and eggs for a smoother batter and more even baking.
- Do not overbake; a slightly underdone center gives you a fudgier brownie.
- Allulose will yield a softer, moister brownie, while erythritol will bake a bit firmer.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Do not overbake; a slightly underdone center gives you a fudgier brownie.
- Allulose will yield a softer, moister brownie, while erythritol will bake a bit firmer.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.