Alright, honest confession time before I even get going: if you’d told me a year ago, while I was shoving a not-so-small corner of fudgy brownie into my mouth, that I’d be obsessed with a zero sugar version made with Greek yogurt…well, I’d have probably laughed, choked a little, and reached for my coffee (which, ironically, has less sugar than most brownies). But here we are, and I’m typing this with chocolatey fingers because these are that good. Seriously, I think I’ve made these at least…well, the family has lost count, and so have I.
So, why do I keep baking these?
I make this whenever that weird craving hits at 9pm and I can’t justify another shop run. Plus, my kids reckon these are better than the regular ones—possibly because they’re allowed to eat the batter; no eggs, so no lecture about salmonella (which, I admit, I used to ignore anyway). Also, added bonus: I just feel a bit smug knowing I can whip up a brownie that won’t spike my sugar (though, let’s not kid ourselves, I still eat three pieces most nights…)
Every now and then, I get a little sidetracked and overmix it or forget the cocoa; and you know what? It’s still edible—just goes to show you can’t mess this up too badly.
What You’ll Need (Ingredients)
- 3/4 cup (about 190g) plain Greek yogurt (sometimes I use half sour cream if I’m low, and nobody’s complained yet)
- 1/2 cup cocoa powder (I’ve used that fancy organic one, but the supermarket stuff works fine—my nan would say brand doesn’t matter as long as it’s not the one she’s allergic to)
- 1/2 cup sugar substitute, like erythritol or monk fruit (on a wild day, I’ll toss in date syrup, but then it’s not zero sugar, oops)
- 1/4 cup melted coconut oil (or honestly, just use butter, it’s what I do when the coconut oil runs out by surprise)
- 2 large eggs (or if you forgot to shop: 2 flax eggs—1 tbsp flaxseed + 3 tbsp water per egg, stir and let it chill for a few mins)
- 1 tsp vanilla extract (I use way more, but that’s because I love vanilla)
- 1/2 cup almond flour (sometimes I use oat flour, just blitz oats, works okay)
- Pinch of salt (Honestly, I often forget this—does not ruin the brownies)
- Optional: A handful of walnuts or dark choc chips (or both, go wild)
Alright, let’s bake (Directions)
- Preheat your oven to 180°C (350°F in old money). Grab a square pan—8-inch is perfect, but honestly, I once used an old lasagna dish, just lined it with baking paper and hoped for the best.
- In a bowl, mix Greek yogurt, melted coconut oil, sugar substitute, eggs, and that enthusiastic splash—or, in my kitchen, glug—of vanilla. I use a battered wooden spoon because I’m sentimental. Or lazy. Or both.
- Sift in the cocoa powder. This is the step I usually skip out of pure laziness, but, truthfully, if you want smooth brownies, don’t skip. (But if you do, just smash out any lumps.)
- Add in the almond flour and that tiny pinch of salt you’ll almost forget. Stir gently—don’t beat it into oblivion. And don’t stress if it looks a bit strange; it’s always kind of thick and goopy at this point. This is where I pretty much always taste the batter. No shame.
- Fold in any mix-ins—nuts, chocolate chips, rye bread chunks…just kidding, don’t do the bread. (Trust me.)
- Spread the batter into your lined pan. Lick the spoon. Or don’t. But you’re missing out if not.
- Bake 22-28 minutes. Start checking at 22—you want a bit of goo left on the toothpick but not actual rivers of batter. I always go slightly under, I think it’s nicer fudgy.
- Let cool in the pan. Seriously, don’t try to move it instantly or you’ll have brownie pudding. But if you love chaos, have at it.
Little Notes from a Serial Brownie Maker
- These do firm up as they cool. Actually, I think they taste better the next day—if you can wait. Not that I do, usually.
- If you use coconut oil, melt it first (learned the hard way—chunks are not ideal). But if you forget, just stick the mix in the microwave a tick and pretend you meant to.
- Sometimes I double the recipe and use a bigger pan. It takes longer to bake, but more brownies is never a bad thing, right?
Variations I’ve Tried (and a Few Flops)
- Chopped maraschino cherries in the batter? Surprisingly good but not for everyone (my spouse eyed them suspiciously).
- Add in instant espresso powder for a mocha twist—strong recommend, though my kids weren’t impressed.
- Tried to make a blondie version by skipping the cocoa and adding peanut butter. Not amazing, if I’m honest, but maybe you can tweak it better than me.
What about the gear? (Equipment)
Honestly, if you’ve just got a mixing bowl and a spoon, you’re set. I know everyone talks about needing a proper whisk or sieve. Well, I sometimes just shake the cocoa through my hands—messy, but it works. If you don’t have baking paper, just really oil or butter the pan. Little bit of luck involved, but I like to gamble occasionally.
How do you store these? (If you get that far!)
Technically, you should keep them in an airtight tub in the fridge for up to five days. But, truthfully, in my house, there’s never more than a slightly forlorn edge left after day one. They do freeze sorta well, but why would anyone do that when you can eat them fresh?
How I love to serve ’em
Nice with a big mug of tea—British tradition, what can I say. In summer, I plop a dollop (what a word) of thick Greek yogurt on top with a couple raspberries. Kids like theirs slightly warm, with a banana sliced on top. Everyone wins.
Pro Tips (AKA mistakes I’ve lived through)
- Don’t crank up the oven to cook ’em faster. I tried once. Ended up with a crispy outer ring and raw middle (not my proudest moment).
- If the batter feels dry, just add a splash of milk or extra yogurt. Seriously, batter consistency is a mood—not a science.
- Let them actually cool before slicing. Or you’ll just get goo. Tasty goo, but yeah—it’s a mess.
FAQ (From friends, nosy kids, and one neighbor)
- Are these really zero sugar? Yup, as long as you use the substitute not actual sugar. If you use date syrup—well, there goes the zero, but it’s still lower than regular brownies.
- Can I use regular flour? Totally. Just use same amount. I find texture is just a bit less chewy, but not a dealbreaker.
- What if I don’t have cocoa powder? I mean, technically you need it for chocolate flavor. But I once used hot chocolate mix, which worked, just sweeter (and not zero sugar, oops).
- How do you get perfect squares? Honestly? I never do. Once they’re cool, I use a big chef’s knife and just commit. Or eat them with a spoon, who’s judging?
- Can I add protein powder? Sure, reduce the almond flour a bit. Sometimes it ends up a bit dry, so splash in extra yogurt just in case.
- Do these really taste like normal brownies? You know, almost eerily close. Not exactly the same, but I don’t miss the regular kind. And neither do my trousers.
So there you go, my chatterbox, slightly hodge-podge brownie guide. Give it a bash, let me know if you find the secret ingredient I missed (pretty sure it’s just love, but good luck bottling that).
Ingredients
- 1 cup zero sugar chocolate chips
- 1/2 cup plain Greek yogurt
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1/4 cup almond flour
- 1/3 cup granulated zero sugar sweetener (like erythritol or monk fruit blend)
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
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2Melt the zero sugar chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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3In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract until well combined.
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4Add the melted chocolate to the yogurt mixture and stir to combine. Then fold in the cocoa powder, sweetener, almond flour, baking soda, and salt until a smooth batter forms.
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5Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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6Allow brownies to cool completely in the pan before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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