Why You'll Love It
- - No added sugar, yet naturally sweet and moist
- - Greek yogurt adds protein and a tender crumb
- - Simple pantry ingredients, no fancy equipment
- - Perfect for a mid‑day pick‑me‑up or after‑dinner treat
*"These brownies taste like a hug from the past, but with none of the sugar rush!"*
Essential Ingredient Guide
- Greek Yogurt: Choose plain, full‑fat yogurt for creaminess; it keeps the brownies moist and adds a subtle tang that balances the chocolate.
- Cocoa Powder: Use unsweetened, high‑quality cocoa for deep flavor. Sift it to avoid lumps.
- Applesauce: Acts as a natural sweetener and binder, keeping the brownies fudgy without any added sugar.
- Vanilla Extract: A few drops lift the chocolate notes and add warmth.
- Lemon Zest: Just a whisper of citrus brightens the chocolate and highlights the yogurt’s tang.
- Walnuts (optional): Adds a pleasant crunch and a buttery flavor that complements the chocolate.
Complete Cooking Process
-
Ingredient Readiness:
Measure, sift, and bring the Greek yogurt to room temperature so it blends smoothly with the dry ingredients.
-
Flavor Development:
Toast the cocoa briefly in a dry pan; this awakens its aromatic oils before mixing.
-
Texture Control:
Fold the applesauce and yogurt gently to keep air in the batter, ensuring a tender crumb.
-
Finishing Touches:
Stir in the lemon zest and optional walnuts just before pouring into the pan.
-
Serving Timing:
Allow the brownies to cool completely; this lets them set and makes cutting clean.
- Use a light hand when mixing; over‑mixing can make the brownies dense.
- Line the pan with parchment paper for easy lift‑out.
- If you prefer a glossy top, brush the surface with a light glaze of melted dark chocolate after cooling.
Pro Tips
I always find that a brief pause while the batter rests—just five minutes—lets the flavors marry. It’s a quiet moment, a little reminder that good things need time. Then, when the brownies emerge, the scent of cocoa and yogurt fills the kitchen, and I can’t help but pause, smile, and think of those early days when I first tried to cut back on sugar.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; brownies continue to set as they cool.
- Room‑temperature yogurt mixes more evenly.
- A pinch of salt amplifies chocolate depth.
Frequently Asked Questions
→ Can I use low‑fat yogurt?
You can, but the brownies may be a bit drier. Full‑fat yogurt gives the best moisture and richness.
→ Is honey allowed?
Honey adds natural sweetness, but it does contain sugar, so it would change the zero‑sugar claim.
→ How do I store leftovers?
Place them in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
→ Can I make these gluten‑free?
Yes, substitute the all‑purpose flour with a 1:1 gluten‑free flour blend.
→ What can I serve them with?
A scoop of vanilla bean ice cream or a dollop of whipped coconut cream adds a lovely contrast.
→ Do the brownies freeze well?
Absolutely; freeze individually wrapped pieces and thaw at room temperature before serving.
Chef's Tips
Do not open the oven door early; heat loss can affect the rise.,If the batter seems too thick, add a tablespoon of milk or additional yogurt.,For extra fudginess, swirl in a spoonful of sugar‑free caramel before baking.
Nutrition Facts
per serving
210
Calories
6g
Protein
16g
Carbs
14g
Fat
Taste Profile
Rich chocolate with a subtle tang
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will alter texture slightly; use 1‑to‑1 substitution.
Gives a richer flavor but adds a bit more saturated fat.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/4 teaspoon cayenne pepper and a pinch of smoked paprika for a subtle heat.
Mediterranean Style
Stir in crumbled feta and chopped olives for a savory‑sweet twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, leading to dense brownies.
- Opening the oven door too early, causing uneven rise.
- Using cold yogurt, which creates lumps in the batter.
Meal Prep & Storage
Make Ahead Tips
You can whisk the wet ingredients and store them in the fridge for up to 12 hours; combine with dry ingredients right before baking for fresh brownies.
Leftover Ideas
Reheat gently in a skillet over low heat with a splash of almond milk to restore moisture.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and line pan; gather and measure all ingredients.
Whisk together yogurt, applesauce, eggs, coconut oil, and vanilla.
Sift cocoa, almond flour, baking soda, and salt; fold into wet mixture.
Add lemon zest and optional walnuts; stir gently.
Bake, then cool completely before cutting.
Zero Sugar Brownies with Greek Yogurt
Delicious, moist zero sugar brownies made with Greek yogurt for a healthier chocolate treat that still satisfies any sweet craving.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Brownie Base
- 01 1 cup plain Greek yogurt
- 02 1/2 cup unsweetened applesauce
- 03 2 large eggs
- 04 1/3 cup melted coconut oil
- 05 1 teaspoon vanilla extract
- 06 1 cup unsweetened cocoa powder
- 07 1 cup almond flour
- 08 1/2 teaspoon baking soda
- 09 1/4 teaspoon salt
- 10 Zest of 1 lemon
Optional Add‑ins
- 01 1/2 cup chopped walnuts
- 02 1/4 cup dark chocolate chips (sugar‑free)
Instructions
Preheat the oven to 350°F (175°C) and line an 8‑inch square pan with parchment paper.
In a large bowl, whisk together the Greek yogurt, applesauce, eggs, melted coconut oil, and vanilla until smooth.
Sift in the cocoa powder, almond flour, baking soda, and salt; fold gently to combine, preserving air.
Stir in the lemon zest and, if using, the walnuts or chocolate chips.
Pour the batter into the prepared pan, spreading evenly.
Bake for 22‑25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting out and cutting into squares.
Notes & Tips
- 1 Do not open the oven door early; heat loss can affect the rise.
- 2 If the batter seems too thick, add a tablespoon of milk or additional yogurt.
- 3 For extra fudginess, swirl in a spoonful of sugar‑free caramel before baking.
Tools You'll Need
-
8‑inch square baking pan
-
Parchment paper
-
Mixing bowls
-
Whisk
-
Rubber spatula
-
Measuring cups and spoons
Must-Know Tips
- Don't over‑mix; gentle folding keeps the texture light.
- Use room‑temperature yogurt to avoid clumps.
- Let brownies cool fully for clean cutting.
Professional Secrets
- Sifting cocoa releases trapped oils for richer flavor.
- Baking on the middle rack ensures even heat distribution.
- A brief rest of the batter before baking improves crumb structure.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime