Why is my batter thicker than usual?

Greek yogurt makes a thicker batter than oil-based recipes. That density helps produce a fudgy texture — not a problem, just a different style.

Do I need to cool completely?

Yes. Cooling fully (and chilling) gives the best fudgy texture and clean slices.

Why did my brownies sink in the middle?

A slight sink can happen due to the yogurt and low sugar content. The center often becomes the fudgiest part — I call that a feature, not a bug.

Can diabetics eat these?

With a zero-sugar sweetener and portion control, these fit Healthy Sweets For Diabetics approaches. Check with your healthcare provider for personal guidance.

Are these suitable for bariatric patients?

These can work as Bariatric Desserts Sugar Free options when portioned small and made with approved sweeteners. Confirm with your program dietitian.

Healthier Dessert Ideas - Easy Zero Sugar Brownies with Greek Yogurt

Description

A fudgy, lower-sugar brownie that uses Greek yogurt for moisture and body. Same ingredients, fresh wording — ready to bake.

Ingredients

Scale

Wet mix

½ cup sweetener of choice (erythritol/monk fruit blend or regular sugar, measured to sweetness equivalence)
1 cup plain Greek yogurt (full-fat gives the best texture)
½ cup chopped chocolate (about 60% cacao, roughly chopped)

Dry mix & extras

¾ cup all-purpose flour (or a gluten-free 1:1 blend)
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup milk (any unsweetened variety: cow, almond, oat)
1 cup chocolate chips (optional — use sugar-free chips if you want zero added sugar)

Instructions

Heat the oven & prep the pan. Preheat to 350°F (180°C). Line your 8×8 pan with parchment so the edges overhang for easy removal later.
Melt the chocolate. Place the chopped chocolate in a microwave-safe bowl. Heat in 15–20 second bursts, stirring between bursts, until smooth. Let it rest 1–2 minutes so it cools slightly.
Stir in the yogurt and sweetener. Whisk the Greek yogurt into the melted chocolate until fully combined. Add the sweetener and mix until smooth and glossy. Transfer this mixture to a large bowl.
Combine the dry ingredients. In another bowl, whisk together the flour, cocoa powder, and baking soda so everything is evenly distributed.
Bring wet + dry together. Fold the dry mix into the chocolate-yogurt base. Add the milk a little at a time and stir until the batter is thick but spreadable. If you’re using chocolate chips, fold them in gently. Don’t overmix.
Bake. Spread the batter evenly into the prepared pan and smooth the top. Bake 25–30 minutes — a toothpick inserted should come out with a few moist crumbs, not wet batter. Start checking at 22 minutes if your oven runs hot.
Cool completely. Let the pan rest 10 minutes on a rack, then lift the slab out using the parchment overhang and cool fully on the rack. For neat squares and fudgier texture, chill in the fridge for an hour before slicing.

Notes

Bold tip: Use full-fat Greek yogurt if you want the richest, most tender brownies. Low-fat versions make them denser.

Quick notes & swaps

Want dairy-free? Use a thick, unsweetened plant-based “Greek-style” yogurt and plant milk.
Prefer gluten-free? Swap in a cup-for-cup GF flour blend.
No sweetener? Use regular sugar — adjust to taste.
Looking for protein? Fold in a scoop of chocolate protein powder and thin with a splash more milk if needed.

Storage

Keep cooled brownies in an airtight container at room temperature for up to 3 days, refrigerated up to 7 days, or frozen (individually wrapped) for up to 3 months. Warm briefly before serving if you like them gooey.