These mini zero-sugar brownies are such a lifesaver when you want something chocolatey but still light and wholesome. Greek yogurt keeps them unbelievably moist, and the whole recipe comes together quickly perfect for a guilt-free little treat.
Ingredients
- 1/2 cup Greek yogurt (plain or vanilla, full or low-fat)
- 1/3 cup sugar-free sweetener (allulose or monk fruit works best)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup oat flour or almond flour
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Optional swaps: - Use 1–2 tbsp sugar-free chocolate chips for extra richness.
- Swap oat flour for almond flour for a more fudgy texture.
Steps
- Whisk the Greek yogurt, egg, melted butter, vanilla, and sweetener until creamy and smooth. Don’t worry if it looks a little thick that’s perfect for brownies.
- In a separate bowl, mix the cocoa powder, flour, baking powder, and salt. This keeps everything lump-free.
- Fold the dry ingredients into the wet just until the batter comes together. It should be dense and glossy.
- Stir in chocolate chips if you’re using them.
- Spread the batter into a greased mini baking dish or divide into mini muffin molds for bite-sized brownies.
- Bake at 350°F for 12–16 minutes (less for mini molds). The center should look set but still soft.
- Cool completely they firm up into a fudgy texture as they rest.
Chef’s Tips
- Allulose gives the softest, fudgiest brownies; erythritol makes them slightly firmer.
- Don’t overbake they dry quickly since they’re low sugar.
- Let them cool fully before slicing so the edges stay clean.
Variations
- Mocha Brownies: Add 1/2 tsp instant espresso to deepen the chocolate flavor.
- Peanut Butter Swirl: Drop tiny spoonfuls of peanut butter on top and swirl before baking.
- Mint Chocolate: Add 1–2 drops peppermint extract for a refreshing twist.