Dessert

Low Calorie Greek Yogurt Brownies Recipe

ByLily Cross November 16, 2025November 16, 2025

Introduction

These Low Calorie Greek Yogurt Brownies offer a rich, chocolatey treat without the guilt. Made with wholesome ingredients like Greek yogurt and monk fruit sweetener, they’re moist, fudgy, and perfect for satisfying your sweet tooth in a healthier way.

A close-up view of a thick, square chocolate brownie resting on a piece of parchment paper atop a white marbled surface. The brownie has a dense, moist texture with a cracked top layer, showing a rich dark brown color. There are smooth, glossy streaks of melted chocolate spread unevenly over the top, with a light sprinkling of coarse salt crystals adding a touch of contrast and texture. The edges of the brownie look slightly crumbly, enhancing its homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener
1/4 tsp baking powder
1/4 tsp salt
1 cup Greek yogurt
1/2 cup almond milk
90 g dark chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch glass baking dish with nonstick spray and set aside.
Step 2: In a large bowl, whisk together the flour, cocoa powder, monk fruit sweetener, baking powder, and salt until combined.
Step 3: Add the Greek yogurt and almond milk to the dry ingredients. Mix just until fully incorporated, being careful not to overmix. The batter should be thick; add a splash more almond milk if it feels too dense.
Step 4: Melt the dark chocolate chips in a microwave-safe bowl, adding a little coconut oil if needed for smoothness. Pour the melted chocolate into the batter and gently fold to combine.
Step 5: Transfer the batter to the prepared baking dish. If desired, sprinkle additional chocolate chips on top for extra richness.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow to cool before cutting into squares and serving.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the batter before baking.
Use flavored Greek yogurt like vanilla for a subtle sweetness variation.
Swap almond milk for oat or dairy milk if preferred.
If you like a fudgier texture, reduce baking time slightly and check frequently.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

A close-up of a single square brownie with a thick, moist, and dense texture. The brownie has a deep dark brown color, with a glossy layer of melted chocolate drizzled unevenly on top. Its surface shows small cracks and a slightly crumbly texture, with a few flakes of white sea salt sprinkled on top. The brownie sits on a piece of parchment paper placed over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular sugar in the same quantity, but the calorie count will increase accordingly.

Will these brownies be gluten-free?

Only if you use a gluten-free flour blend instead of regular flour. Otherwise, they contain gluten from the flour used.