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Zero sugar brownies with Greek yogurt cut into fudgy squares showing moist texture and chocolate chips

Zero Sugar Brownies with Greek Yogurt

Fudgy, protein-packed brownies made with Greek yogurt and zero added sugar that deliver 8g protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling time 45 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup chopped dark chocolate about 3 oz, sugar-free preferred
  • 1 cup plain Greek yogurt full-fat, room temperature
  • 0.5 cup granulated sugar substitute erythritol or monk fruit sweetener
  • 0.75 cup all-purpose flour or 1:1 gluten-free blend
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 cup unsweetened almond milk room temperature
  • 1 cup sugar-free chocolate chips optional but recommended

Equipment

  • 8x8-inch baking pan
  • Microwave-safe bowl
  • Large mixing bowl
  • Wire cooling rack
  • Parchment paper
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line 8×8-inch baking pan with parchment paper, leaving 2-inch overhangs. Lightly spray with cooking oil.
  2. Melt chopped chocolate in microwave-safe bowl in 20-second intervals, stirring between each burst until smooth and glossy (60-80 seconds total). Cool 3-4 minutes until warm to touch.
  3. Stir Greek yogurt briefly, then whisk with sweetener into slightly cooled chocolate until mixture is shiny and well-combined with no white streaks.
  4. In separate bowl, whisk together flour, cocoa powder, and baking soda. Add to chocolate mixture and fold gently until just combined with some flour streaks remaining.
  5. Pour in almond milk and stir until batter becomes smooth and thick. Fold in chocolate chips if using, distributing evenly.
  6. Spread batter evenly in prepared pan (will be thicker than regular brownie batter).
  7. Bake 25-30 minutes until toothpick inserted in center comes out with few moist crumbs clinging, not completely clean.
  8. Cool in pan 15 minutes, then lift out using parchment overhangs. Cool completely on wire rack 45 minutes before cutting into squares.

Notes

Use full-fat Greek yogurt for best texture. Batter will be thicker than traditional brownies. Cool completely before cutting for cleanest slices and proper texture. Each brownie contains approximately 8g protein.