Why is the batter thicker than usual?

The Greek yogurt makes this batter thicker, but that ensures a rich, fudgy texture when baked.

Why do the brownies sink slightly in the middle?

Lower sugar content affects structure, so a little sinking is expected. They’ll still taste wonderful!

Yes, cooling completely gives you clean slices and the best texture.

Easy, fudgy, guilt-free Zero Sugar Brownies made with pantry staples and no added sugar. Perfect cozy treat for anytime.

Scale

1/2 cup chopped chocolate pieces

1 cup non-dairy Greek yogurt

1/2 cup sweetener of choice (monk fruit, stevia, erythritol)

3/4 cup all-purpose or gluten-free flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 cup preferred milk (like almond milk)

1 cup optional chocolate chips

Cook Mode Prevent your screen from going dark

1. Preheat oven to 180°C (350°F). Line an 8×8 inch pan with parchment paper.

2. Melt chocolate carefully in microwave in short bursts, stir until smooth. Cool slightly.

3. Whisk yogurt and sweetener into melted chocolate until smooth.

4. In a large bowl, combine chocolate mixture, flour, cocoa powder, baking soda, and milk. Stir until just combined.

5. Fold in optional chocolate chips or mix-ins.

6. Spread batter evenly in pan, smooth top.

7. Bake 25-30 minutes until toothpick comes out with moist crumbs.

8. Cool in pan for 10 minutes, then lift out and cool completely before slicing.

Batter will be thick due to Greek yogurt but ensures fudgy texture.

Cool completely for clean slices.

Slight sinking in middle is normal due to lower sugar content.

Check doneness 5 minutes before recommended bake time.

Store airtight up to 5 days at room temp, 1 week in fridge, or 3 months in freezer (thaw 1 hour or microwave 10-15 seconds).