Brownies with no eggs, no oil, and lots of protein… Hmmmm. Believe it or not, they taste great, too.
These homemade treats are just as decadent as “regular” brownies and can be made with ingredients you likely have on hand. And if you, like me, adore a thick, chewy, moist, fudgy brownie, these have your name written all over them.
So moist and tender, I have found that these brownies have a hint of tanginess when made with fat-free yogurt. Recently though, I did a little research and discovered that using baking soda instead of baking powder mitigates the the acid in baked goods and, therefore, the extra tang of the fat-free yogurt. As described below, these brownies are outstanding with non-Greek whole milk yogurt–I use Stonyfield brand. Since there is no other fat in the recipe, the creamy whole milk yogurt lends flavor and moisture. Two-percent yogurt is my second choice, but feel free to read the recipe notes and use your favorite option. The recipe calls for 1 1/3 cups of yogurt. So the measurements come out just right for those who keep the single serve containers on hand and prefer to use those.
If you try, let me know which option you choose. But definitely try: )
Yields 12-16 squares
- 1 cup all-purpose flour (or all-purpose gluten-free flour blend)
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, divided
- 1 cup granulated sugar
- 1-1/3 cups Stonyfield Smooth & Creamy plain whole milk yogurt (may use two 5.3-ounce containers; see notes for details on non-fat, 2%, and Greek options)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan or 9-inch round cake pan with parchment paper, leaving the sides or tabs overhanging for easy removal. If you don’t have parchment paper, you may simply grease the pan.
In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
In a microwave safe bowl, heat 1/2 cup of the chocolate chips in 20 second increments, stirring in between until smooth and melted. Stir in the sugar, followed by the yogurt and vanilla.
Half at a time, add the dry ingredients to the wet ingredients. Stir in half of the remaining chips (1/4 cup) and nuts, if using. The batter will be thick.
Spread the batter into the pan, distributing evenly over the bottom. Sprinkle the remaining 1/4 cup chocolate chips over top.
Bake for 25 minutes or until the center is just barely cooked through. (Check a few minutes early as all ovens vary.) Allow the brownies to cool completely. If using parchment paper, the brownies can be easily removed from the pan before cutting. When the brownies are very fresh, cutting will be easier if chilled in the refrigerator for an hour or so.
Cover the brownies or store in an airtight container in a cool, dry place or in the refrigerator. Brownies will maintain freshness for a week or more in the fridge and may be frozen.
- I have made this recipe with fat-free, 2%, and whole milk yogurt. Fat-free yogurt provides a hint of tang (which does dissipate once refrigerated overnight) and slightly less sweetness compared to the smoother taste of 2% or whole milk yogurt. Whole milk yogurt is my favorite option, although my kids still give the fat-free version their stamp of approval. If Greek yogurt is used (as opposed to the thinner “regular” yogurt), the batter will be even thicker but the brownies still turn out well.
You may also like:
Secret Ingredient Chocolate Peanut Butter Skillet Cookie…no one ever guesses it’s healthy!
Dark Chocolate Blondies are grain free and naturally sweetened
Yogurt Bran Muffins — make a big batch for wholesome breakfasts and snacks throughout the week