👩🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
-
2
In a large bowl, whisk together the Greek yogurt, applesauce (or coconut oil), egg, and vanilla extract until smooth and well combined.
-
3
In a separate medium bowl, combine the granulated sweetener, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until there are no lumps.
-
4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter; a few small streaks of flour are acceptable.
-
5
If using, gently fold in the chocolate chips.
-
6
Pour the batter into the prepared baking pan, spreading it evenly with your spatula.
-
7
Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Overbaking will result in dry brownies.
-
8
Remove from the oven and let the brownies cool completely in the pan on a wire rack before lifting out and slicing. This helps them set and become fudgy.
💡 Notes
For richer flavor, use melted coconut oil instead of applesauce. For extra protein, replace 1/4 cup of flour with chocolate protein powder, adjusting moisture as needed. Store cooled brownies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
8g
Total Fat
6g
Saturated Fat
3g
Carbs
25g
Fiber
2g
Sugar
8g
Sodium
150mg
Cholesterol
25mg
