Zero Sugar Brownies with Greek Yogurt
I’ve been making these fudgy, low-sugar brownies for weeknight dessert emergencies and weekend brunch treats alike. They’re dense, cocoa-forward squares that rely on Greek yogurt and unsweetened applesauce instead of oil or excess sugar, so you get rich chocolate flavor with fewer empty calories. If you want a treat that’s satisfying but won’t spike your blood sugar, these are a reliable go-to — and they pair surprisingly well with lighter bites like frozen Greek yogurt peanut butter bites for a balanced dessert plate.
Why you’ll love this dish
These brownies feel indulgent yet sensible. By using Greek yogurt and applesauce, the batter stays moist without added butter or large amounts of refined sugar. Almond flour keeps the crumb tender and adds a faint nuttiness, and swapping maple syrup for a sugar-free sweetener makes this easy to adapt for lower-sugar diets.
- Quick: Mix in one bowl and bake in about 25 minutes.
- Family-friendly: Kids generally love the fudgy texture and chocolate flavor.
- Flexible: Simple ingredient swaps (see Variations) let you tweak sweetness and nutrition.
- Great for meal prep: Cut into squares for portable snacks.
“I made these for a potluck and nobody guessed they were low-sugar — just rich, chocolatey brownies with a silky center.” — a regular from my recipe testing group
If you like Greek-yogurt-based bakes, try a complementary savory option like Greek-inspired meatballs with sun-dried tomato tzatziki at your next gathering.
Preparing Zero Sugar Brownies with Greek Yogurt
In plain terms: whisk the wet ingredients until smooth, stir the dry cocoa and almond flour mixture into them, spread the batter in an 8×8 pan, and bake until set. Expect a dense, fudgy bake rather than a light cakey one. Total hands-on time is about 10 minutes, and bake time is roughly 20–25 minutes.
This quick overview helps you see there’s no tempering, no special equipment, and no long resting time required. Now collect your ingredients and preheat the oven.
Gather these items
- 1 cup Greek yogurt (full-fat or 2% work best; for dairy-free use a thick plant-based yogurt)
- 1 cup unsweetened cocoa powder (Dutch-process or natural — both work, but flavor shifts slightly)
- 1/2 cup almond flour (fine grind)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup or an equivalent sugar substitute (erythritol or allulose blends)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Notes and substitutions:
- Greek yogurt: Full-fat gives the creamiest texture; 0% will be drier but still fine. For a dairy-free version, try a thick coconut-based yogurt and add 1 tablespoon neutral oil.
- Sweetener: Maple syrup keeps flavor warm and natural. If you use a granular sugar substitute, taste for sweetness as many are sweeter than sugar — reduce amount if needed.
- Almond flour can be swapped for oat flour for a milder flavor, but the texture shifts to slightly more cake-like. See a similar Greek-yogurt muffin approach in this Greek yogurt blueberry muffins recipe for inspiration.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the Greek yogurt, unsweetened applesauce, maple syrup (or chosen sweetener), eggs, and vanilla until smooth and well combined.
- In a separate bowl, sift or stir the cocoa powder with the almond flour, baking powder, and salt to remove lumps.
- Add the dry ingredients to the wet in two additions. Gently fold with a spatula until there are no streaks of flour but don’t overmix — you want a dense batter.
- Pour the batter into the prepared pan and smooth the top with a spatula or the back of a spoon. Tap the pan once on the counter to settle the batter.
- Bake in the center of the oven for 20–25 minutes. Start checking at 18 minutes: a toothpick should come out with a few moist crumbs, not wet batter, for fudgy brownies.
- Remove from the oven and let cool completely in the pan on a wire rack. Chill for 30–60 minutes if you prefer firm squares, then lift out on the parchment and cut into pieces. Enjoy.
Best ways to enjoy it
These brownies are versatile. Serve them warm with a dollop of Greek yogurt (or a scoop of vanilla ice cream, if not watching sugar), dust lightly with cocoa powder, or drizzle a low-sugar chocolate sauce. For brunch or coffee hour, plate a brownie with a fruit compote and a few toasted nuts. If you’re building a dessert spread, pair alongside moist bakery items such as Greek yogurt pumpkin muffins for seasonal variety.
Try serving ideas:
- Warm with Greek yogurt and fresh berries
- Chilled squares with espresso for a small-bite dessert
- Topped with chopped toasted almonds or walnuts for crunch
Storage and reheating tips
- Room temperature: Keep brownies in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days; the texture firms and flavors meld. Bring to room temperature or microwave for 10–15 seconds before serving if you prefer warm.
- Freezing: Wrap individual squares tightly and place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
Food safety: because these contain eggs and dairy, don’t leave them out at room temperature longer than 2 hours in warm conditions. Always cool completely before sealing containers to avoid condensation and sogginess.
Pro chef tips
- Don’t overmix: Once the dry ingredients are barely combined, stop. Overworking the batter can make brownies dry or crumbly.
- Use good cocoa: A high-quality unsweetened cocoa powder makes a big difference in depth and aroma.
- Test for doneness by feel: The edges should pull slightly from the pan and the center should spring back a bit. A toothpick with moist crumbs (not raw batter) is your target for fudgy brownies.
- Make them more fudgy: Swap one egg for one egg yolk to increase richness.
- For shiny tops: If you beat the wet ingredients a bit more vigorously with the sugar alternative (if using maple syrup, this has less impact), you’ll create a finer crumb and slightly glossy top.
Creative twists
- Nutty swirl: Fold in 1/4 cup chopped toasted pecans or walnuts before baking.
- Espresso boost: Add 1 teaspoon of instant espresso powder to the dry mix to deepen chocolate flavor.
- Citrus-chocolate: Zest one orange into the wet mix for bright, complex notes.
- Peanut-butter pockets: Drop teaspoons of natural peanut butter over the batter and swirl before baking. For a cookie-style riff, try the protein Greek yogurt cookies approach and add cookie dough dollops on top for hybrid treats.
- Lower-carb: Use allulose or a monk fruit-erythritol blend instead of maple syrup and make sure your sweetener measures equivalently.
Common questions
Q: How long does this take to make from start to finish?
A: Expect about 10 minutes of active prep and 20–25 minutes baking, plus cooling time. If you chill before cutting, add 30–60 minutes for firm squares.
Q: Can I make these dairy-free?
A: Yes. Use a thick non-dairy yogurt (coconut or almond-based) and consider adding 1 tablespoon neutral oil for extra moisture. Texture will be slightly different but still delicious.
Q: Will a sugar substitute change the texture?
A: Liquid sweeteners like maple syrup add moisture and help keep the brownies soft. Granular sugar substitutes (erythritol blends) can make the crumb drier if used cup-for-cup. When using granulated substitutes, consider adding a tablespoon of oil or an extra tablespoon of applesauce to maintain moisture.
Q: Can I bake this in a different pan size?
A: An 8×8-inch pan yields thicker brownies. If you use a 9×9-inch pan, bake time may drop by a few minutes. For a deeper bar in a loaf pan, increase bake time; check often.
Q: Are these safe for kids and pregnant people?
A: The recipe contains fully cooked eggs; as always, ensure eggs are fresh and that the brownies are baked to set (no raw batter). If you have specific health concerns, consult a healthcare provider.
If you’d like more Greek-yogurt-based baking ideas, these Greek yogurt pumpkin muffins and lighter savory recipes pair well with the tone of this treat.
Fudgy Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line with parchment.
- In a large mixing bowl, whisk together the Greek yogurt, unsweetened applesauce, maple syrup (or sweetener), eggs, and vanilla until smooth.
- In a separate bowl, sift or stir together the cocoa powder, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until combined.
- Pour the batter into the prepared pan and smooth the top. Tap the pan to settle the batter.
- Bake in the center of the oven for 20-25 minutes, checking from 18 minutes onwards. A toothpick should have a few moist crumbs.
- Remove from the oven and let cool completely in the pan before cutting.
- Chill for 30-60 minutes for firmer squares before lifting out and cutting.
