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Flourless Greek Yogurt Brownies

Decadent Flourless Greek Yogurt Brownies You’ll Crave

These Flourless Greek Yogurt Brownies deliver a rich, guilt-free dessert that satisfies every chocolate craving.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Greek Yogurt Can substitute with plant-based yogurt for a dairy-free option.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1/2 cup Honey Maple syrup can be used as a plant-based substitute.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract yields the best results.
  • 1/3 cup Cocoa Powder Ensure it's gluten-free if dietary restrictions apply.
  • 1/2 teaspoon Baking Soda No substitutes recommended.
  • pinch Salt Can be omitted for low-sodium diets.

Equipment

  • Mixing bowl
  • spatula
  • Baking Pan (8x8 inches)
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, combine 1 cup of Greek yogurt, 2 eggs, 1/2 cup of honey, and 1 teaspoon of vanilla extract. Whisk until smooth, about 2-3 minutes.
  3. Sift 1/3 cup of cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt into the wet mixture and fold gently until no streaks remain.
  4. Pour the brownie batter into the prepared pan and spread evenly using a spatula.
  5. Bake for 20 to 25 minutes until the edges pull away from the pan and a toothpick comes out with a few moist crumbs.
  6. Allow the brownies to cool completely in the pan for about 30 minutes before cutting into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 80IUCalcium: 60mgIron: 1mg

Notes

Store brownies in the refrigerator for up to 5 days in an airtight container. They freeze well wrapped in parchment paper for up to 3 months.

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