Ah, yes, the constant struggle between my love for chocolate and not wanting to consume 1,000 calories to satisfy my cravings. And recently, I wanted to make a dessert for one of my health-nut friends who had a birthday coming up, but I knew they'd be just as concerned about the calories as I often am. So, there was the struggle - packing in the flavor without all the crazy calories. I knew I had to get creative.
I searched for low-calorie brownies on Pinterest. But then I thought to myself, is there even such a thing? And if so, is it going to taste like a piece of cardboard or will it actually taste like a brownie?
Well, my prayers were answered because I came across this Greek Yogurt Brownie recipe from a website called The Big Man's World. I was skeptical, the pictures looked too good to be true, but I decided to give them a try. And I'm SO happy I did. I baked them and WOW.
These are fudgey, moist brownies with way less fat and calories than a regular brownie. They don't have any butter and you can also decide if you want to incorporate sugar or not (I went very light on the sugar). There are also ways to alter the recipe to make it gluten free or vegan.
It's a versatile, simple, recipe that has all the amazing flavor of a brownie without all the guilt. I highly recommend these for all chocolate lovers out there who may worry about the cals or fat in all the yummy desserts out there. It'll satisfy your craving for sure, and you'll just feel better about yourself after eating one (or two...or three..).
1/2 cup chocolate chopped
1 cup vanilla yogurt * See notes
1/2 cup sugar of choice white, brown, sugar free, etc.
3/4 cup all purpose flour gluten free, if needed
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 cup milk of choice I used unsweetened almond milk
1 cup chocolate chips of choice (optional)
Here's What to Do:
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.
In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.
Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.
Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes * I used vanilla Greek yogurt. Any non-fat or reduced fat yogurt works. TO STORE: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgey. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator. TO FREEZE: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.