Greek Yogurt Brownies (100 calories!)
These Greek Yogurt Brownies (100 calories!) are a little bit decadent, surprisingly tender, and perfectly portioned for when you want a chocolate fix without going overboard. They’re made with simple pantry staples, swap-friendly ingredients, and a boost of creamy vanilla yogurt that keeps the crumb moist while trimming calories. I tested these several times to get a brownie that’s fudgy at the center, a touch cakey at the edges, and easy enough for a weeknight dessert or casual get-together.
Why you’ll love these
- Simple ingredients you probably already have on hand.
- Lean on creamy vanilla yogurt for moisture and structure, so fewer eggs or fats are needed.
- Flexible: use your favorite chocolate and milk alternatives.
- Made to be portion-friendly—each serving can be about 100 calories when cut into the right number of pieces.
Ingredients
Yield: About 12 small squares (adjust portion size to hit the 100 calorie target per piece)
- ▢1/2cupchocolatechopped
- ▢1cupvanilla yogurt* See notes
- ▢1/2cupsugar of choicewhite, brown, sugar free, etc.
- ▢3/4cupall purpose flourgluten free, if needed
- ▢1/2cupcocoa powder
- ▢1/2teaspoonbaking soda
- ▢1/2cupmilk of choiceI used unsweetened almond milk
- ▢1cupchocolate chips of choiceoptional
Notes: Use plain or vanilla-style yogurt made from milk that aligns with your dietary preferences. If you use a sweetened vanilla yogurt, reduce added sugar to taste. Choose any chocolate you prefer—darker varieties give a richer, less-sweet profile, while milk chocolate will be sweeter. For the milk, unsweetened nut milks work well and keep sugar in check.
Equipment
- 8×8-inch baking pan (or similar)
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Oven set to 350°F (175°C)
Rewritten step-by-step directions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper so the brownies release easily.
- Place 1/2 cup chopped chocolate in a heatproof bowl. Melt the chocolate gently—use a microwave in 20-second bursts, stirring between each burst, or melt over a double boiler. Stir until smooth, then set aside to cool slightly while you measure the other ingredients.
- In a medium mixing bowl, combine 1 cup vanilla yogurt and 1/2 cup sugar of choice. Whisk until the sugar is mostly dissolved and the mixture is smooth.
- Whisk the slightly cooled melted chocolate into the yogurt-sugar mixture until fully incorporated and uniform in color.
- In a separate bowl, sift together 3/4 cup all purpose flour, 1/2 cup cocoa powder, and 1/2 teaspoon baking soda. This removes lumps and helps the dry ingredients blend evenly.
- Add the dry ingredients to the wet chocolate-yogurt mixture. Stir with a spatula until just combined—scrape the sides and bottom of the bowl to ensure no dry streaks remain, but avoid overmixing.
- Pour in 1/2 cup milk of choice (I used unsweetened almond milk) and fold it into the batter until smooth and glossy. The batter should be thick but scoopable.
- If you’re using 1 cup chocolate chips, fold them into the batter now, reserving a few to sprinkle on top if desired. Gently distribute the chips throughout the batter so you get chocolate pockets in every bite.
- Transfer the batter to the prepared pan and spread it into an even layer using a spatula. Smooth the top and scatter any reserved chocolate chips over the surface for a pretty finish.
- Bake in the preheated oven for 18–22 minutes. Check doneness by inserting a toothpick into the center—aim for a few moist crumbs clinging to the pick rather than a clean toothpick. The brownies will set more as they cool.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Cooling fully will make them easier to slice and help the texture finish as intended.
- Once cooled, lift the brownies from the pan using the parchment paper or turn them out and slice into 12 squares for about 100 calories per serving. Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Troubleshooting and tips
- If your batter seems too thin, a brief chill in the refrigerator (10–15 minutes) will firm it up and help the brownies bake with better structure.
- For a fudgier brownie, pull them from the oven at the earlier end of the timing window. For slightly more cake-like brownies, bake a few minutes longer.
- Adjust sugar to taste depending on your yogurt choice. If using a sweetened vanilla yogurt, try reducing the added sugar by a quarter to a half.
- To keep portions around 100 calories, cut the pan into 12 even pieces. If you prefer larger pieces, reduce the number of servings and note the higher calories per piece.
Serving suggestions
These brownies are delicious warm with a spoonful of plain yogurt or a drizzle of melted chocolate. Top a square with a few fresh berries for brightness, or pair with a dollop of whipped topping made from your preferred non-dairy cream. They’re also lovely cooled and packed into lunchboxes for a treat that feels special without being overindulgent.
Make-ahead and storage
You can bake these ahead of time and store them in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature, then warm briefly in the microwave if you like them soft and gooey.
Variations
- Nutty: Stir 1/2 cup chopped toasted nuts into the batter for crunch.
- Mint Chocolate: Add 1/4 teaspoon peppermint extract to the wet ingredients and use mint chocolate chips.
- Orange Zest: Add 1 teaspoon orange zest to the batter for a bright citrus note that pops against the cocoa.
- Swirl: Drop spoonfuls of your favorite nut butter on top and swirl gently before baking for a marbled effect.
Final notes
These Greek Yogurt Brownies (100 calories!) strike a balance between indulgence and portion control. They’re forgiving, adaptable, and made with ingredients that let the chocolate shine without a heavy butter base. Whether you’re baking for a crowd or keeping treats on hand for the week, these brownies are an easy and satisfying option that won’t leave you feeling weighed down.
Happy baking—and enjoy every fudgy, chocolatey bite of these Greek Yogurt Brownies (100 calories!).
Greek Yogurt Brownies (100 calories!)
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper and set aside.
- Place the chopped chocolate in a microwave-safe bowl and microwave in short bursts, stirring between, until melted and smooth. Let sit 1–2 minutes.
- Add the vanilla yogurt and sugar to the melted chocolate and whisk until fully combined and smooth, then transfer the mixture to a large mixing bowl.
- Add the flour, cocoa powder, and baking soda to the bowl and stir until just combined.
- Stir in the milk until the batter is smooth and fully incorporated.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a skewer inserted in the center comes out just clean.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 12 brownies.
Notes
- I used vanilla coconut Greek yogurt; any non-fat or reduced-fat yogurt works.
- These brownies are best stored in an airtight container at room temperature to keep them moist, up to 5 days.
- To keep longer, refrigerate.
- Brownies freeze well for up to 6 months; thaw overnight in the refrigerator or at room temperature.
