So, Zero-Sugar Greek Yogurt Brownies — Here's the Lowdown

Alright, so you know those nights when you're craving chocolate (like, I literally dream in chocolate sometimes) but also you don't want to fall face-first into a sugar crash? That's how I landed on these zero-sugar Greek yogurt brownies. Funny thing, the first time I made them, I totally forgot to add cocoa powder — so my "brownies" came out more like slightly sweet sponges. My brother still teases me about it. But anyway, I've definitely nailed it since then (mostly!).

You don't need to be a pro baker, promise. If you can stir, you can do this. If you can't stir, well, maybe get a friend to help? Just kidding. Actually, I once made these with a fork because I couldn't find my whisk. Worked fine, just a little more arm workout.

Why You'll Love This Recipe

I make these whenever my sweet tooth attacks at 10pm — which is more often than I care to admit. My family goes a bit wild for these because they taste like proper brownies, but there's no sugar (hello, guilt-free seconds). Plus, I can eat them for breakfast and not feel like I need a nap at 9am. The Greek yogurt keeps them super moist (I know, everyone hates that word, but it's true), and honestly, the no-sugar thing is just a bonus. Oh, and cleanup is a breeze unless you get cocoa everywhere like I do. On second thought, maybe wear an apron.

Sometimes I get frustrated because the mix looks weird at first, but it always comes together. And if it doesn't, just call it "rustic." Works every time.

Gather Your Ingredients — Or, Whatever You’ve Got Handy

1 cup plain Greek yogurt (full-fat is what I use, but my friend swears by low-fat — both work)
2 large eggs (sometimes I forget to take them out of the fridge — cold eggs are fine, honestly)
½ cup granulated erythritol or monk fruit sweetener (I grab whatever's in the cupboard; you could even use stevia, but I find the aftertaste a bit odd)
¾ cup unsweetened cocoa powder (I’ve used Dutch processed and the regular kind; both taste good, but if you find that fancy Valrhona stuff on sale, go for it)
¼ cup almond flour (sometimes I swap in oat flour when I run out — not exactly the same texture, but it works in a pinch)
1 teaspoon vanilla extract (the real deal is great, but I’ve used the cheap stuff and no one noticed)
½ teaspoon baking powder
Pinch of salt (my grandma always said to 'never skip the salt' — she was right)
Optional: A handful of sugar-free chocolate chips, chopped walnuts, or even a sprinkle of instant coffee granules if you’re feeling wild

How I Make 'Em (And You Should Too)

Preheat your oven to 350°F (about 180°C if you live on that side of the pond). Grease an 8x8-inch brownie pan — or, honestly, whatever baking dish you have. I've used a pie tin once. Came out a bit funny shaped but still tasty.
In a big-ish bowl, mix the yogurt, eggs, and sweetener until smooth. This is where I usually sneak a taste (just to check, you know?).
Add the cocoa powder, vanilla, almond flour, baking powder, and salt. Mix until you can't see any dry bits; but don't stress if there are a few lumps — it's brownies, not soufflé.
Stir in any extras (chocolate chips, nuts, coffee), if you're feeling it. Or don't. Totally your call.
Pour the batter into your prepared pan. It'll look thick — more like brownie sludge than cake batter. That's perfect.
Bake for 20-25 minutes. I check mine at 22 minutes. If a toothpick comes out mostly clean (a little goo is okay), you're golden. Don’t worry if it looks a bit underdone — it firms up as it cools.
Let it cool in the pan for a bit (if you can resist). I never wait long enough, so mine always come out a tad crumbly — still delicious though.

Notes (The Hard-Won Lessons)

Greek yogurt can get a bit tangy, depending on the brand. I actually like that, but if you don’t, use a milder one or add a pinch more sweetener.
I find these brownies get fudgier after a night in the fridge. Supposedly. They rarely last that long here.
Sometimes the top cracks a bit — looks rustic, tastes great.

Variations I've Experimented With

Swapped almond flour for coconut flour. Kinda dry, not my fave. But, if you add a splash of almond milk, it helps.
Added shredded zucchini once (don’t ask why) — it worked, but you could sort of see green flecks. My niece called them "monster brownies."
Chopped dates for natural sweetness (if you don't mind a little sugar); makes it extra gooey, but not really zero-sugar then.

Don't Have Fancy Baking Gear? No Worries

I usually use a square brownie pan, but I've baked these in a glass dish, a loaf tin, and once — in a muffin tray. If you don't have parchment paper, just grease the pan well. Or if you're truly in a bind, I've lined pans with foil before; not perfect, but it works.

How to Store (If You Somehow Have Leftovers)

Pop them in an airtight container, and they’ll keep in the fridge for up to four days. Though honestly, in my house, they never last more than a day! I once found a lone square hidden behind the butter. Best midnight snack ever.

Serving – How We Do It Around Here

I love these with a scoop of Greek yogurt on top (yep, double yogurt), or sometimes a dollop of peanut butter. My mum, on the other hand, insists on berries and a dust of powdered erythritol for "fancy points." If it’s just me, I’ll eat it straight from the pan with a spoon. No shame.

Pro Tips (Learned the Hard Way – Trust Me)

Don’t rush the cooling. I once tried to cut them hot; ended up with a pile of chocolate rubble. Still ate it, though.
If you overbake, they get weirdly rubbery. Actually, I find it works better if you err on the side of underbaked.
Mix by hand for best texture; I used a mixer once, and it turned slightly gummy. Maybe it was just me, but hand mixing feels right.

FAQ — Questions Folks Have Actually Asked Me

Can I freeze these? Sure, you can! Just wrap 'em up tight. They get a bit denser after defrosting, but still good. I've forgotten them in the freezer for weeks (oops) and they're fine.
Is Greek yogurt really necessary? I think so... I've tried regular yogurt, but it came out too watery. If you’re in the UK, strained yogurt works, too.
What if I don’t have almond flour? I've swapped in oat flour, or even blended oats. Texture changes a bit, but still tasty (just more breakfast-y).
Can I use cocoa mix instead of pure cocoa? Technically, sure, but it’ll add sugar. I mean, no judgment, but it’s not really zero-sugar then, is it?
What sweetener is best? I usually use erythritol or monkfruit. Stevia's okay, but the taste is a bit odd to me. There's a great breakdown of options on Sweet As Honey if you want details. And if you’re interested in the science stuff, Healthline has a helpful article.
Why did my brownies come out dry? Probably too much flour, or overbaking. Next time, go easy on both. Also, measure the yogurt by weight instead of volume if you can — it matters more than you'd think.

Anyway, if you give these zero-sugar Greek yogurt brownies a try, let me know how it goes. Or if you end up eating half the pan before they’re cool enough to cut — you’re in good company. Happy baking!

Zero-Sugar Greek Yogurt Brownies