Easy Zero Sugar Brownies with Greek Yogurt
These Easy Zero Sugar Brownies with Greek Yogurt are rich, fudgy, naturally sweetened, and gluten-free. Made with bananas, Greek yogurt, cocoa powder, and almond flour, they’re a healthier dessert that’s quick, delicious, and family-friendly — perfect for meal prep, snacks, or cozy coffee breaks.
Equipment
- Mixing Bowl
- Whisk or spatula
- 8x8-inch Baking Pan
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 1/2 cup plain Greek yogurt 2% or whole milk
- 2 ripe bananas mashed
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour or oat flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1–2 tbsp stevia or monk fruit sweetener optional, adjust to taste
- 1/4 cup sugar-free chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or spray with nonstick spray.
- Mash bananas in a large bowl until mostly smooth. Small lumps are okay.
- Whisk in Greek yogurt, eggs, and vanilla extract until well combined and creamy.
- Add cocoa powder, almond flour, baking powder, and salt. Stir until a thick batter forms. Adjust sweetness with stevia if desired.
- Fold in chocolate chips or chopped sugar-free chocolate, if using.
- Spread batter evenly into prepared pan. Optionally, swirl peanut butter on top for added flavor.
- Bake for 20–25 minutes or until the center is set and a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes before slicing. For cleaner edges, let cool completely and clean knife between cuts.
Notes
Use overripe bananas for the best sweetness and moisture. These brownies are great chilled for a denser, fudgy bite. Store in fridge for up to 5 days or freeze for up to 2 months.