Ingredients
Wet Ingredients:
- ½ cup of your favorite sugar substitute (monk fruit, stevia, or erythritol all work great)
- 1 cup plain Greek yogurt (go full-fat if you want a richer brownie)
- ½ cup chopped dark chocolate (I like to grab a bar of 60% cacao and chop it roughly)
Dry Ingredients and Mix-ins:
- ¾ cup all-purpose flour (use a gluten-free blend if needed)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ cup milk of choice (dairy or non-dairy, just make sure it’s unsweetened)
- 1 cup chocolate chips or add-ins (optional, but they give great texture)
Instructions
Start by cranking your oven to 350°F (180°C) so it’s nice and hot by the time your batter is ready.
Grab an 8×8-inch baking pan and line it with parchment paper — let the edges hang over the sides so you can lift the brownies out easily later. Once that’s done, set the pan aside and move on.
In a microwave-safe bowl, toss in your chopped chocolate and melt it in short 20-second bursts. Stir between each round until it’s smooth and glossy. Be careful not to burn it — melted chocolate goes from perfect to ruined fast.
Let the melted chocolate cool for a minute or two so it doesn’t seize when you mix in the next ingredients. Then whisk in the Greek yogurt and sweetener until everything’s silky and well combined.
Pour this mixture into a large bowl — it’s about to become your brownie base.
In a separate bowl, whisk together the flour, cocoa powder, and baking soda. This keeps the cocoa from clumping and helps distribute the leavening evenly.
Slowly add your dry ingredients to the wet chocolate mixture. Stir gently until the batter starts coming together — don’t overmix it or you’ll lose that soft, fudgy texture we’re going for.
Now pour in your milk and stir again until smooth and thick.
If you’re using chocolate chips or any mix-ins (nuts, cacao nibs, etc.), fold them in gently so they’re evenly spread throughout the batter.
Scoop the batter into your lined pan and spread it out evenly with a spatula. Smooth the top so it bakes evenly — no lumpy brownies allowed.
Slide it into the oven and bake for about 25–30 minutes. Start checking around the 25-minute mark. Stick a toothpick in the center — you want it to come out with a few moist crumbs, not completely clean. That’s how you know it’s perfectly fudgy inside.
Once the brownies are done, take them out of the oven and let the pan sit on the counter for about 10 minutes.
Then, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a cooling rack. Be patient — they need to cool completely before you slice them. Cutting too early will make them fall apart (and you’ll regret it later).
Once cool, grab a sharp knife, cut into squares, and dig in.
Notes
- Want extra gooey brownies? Bake closer to 25 minutes instead of 30.
- Need a protein boost? Swap out some flour for chocolate protein powder — but reduce your sweetener slightly to balance the taste.
- Make it dairy-free: Use a thick coconut or almond-based Greek-style yogurt and plant milk.
- Add crunch: A handful of chopped pecans, walnuts, or almonds takes these to the next level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert