Easy Zero Sugar Brownies with Greek Yogurt
Fudgy, rich, and naturally sweetened — these one‑bowl brownies use Greek yogurt and bananas instead of sugar and butter for a healthier, protein‑boosted treat. Gluten‑free, sugar‑free (with optional natural sweetener), and irresistibly chocolatey.
Equipment
- 8x8-inch Baking Pan
- Parchment paper or nonstick spray
- Mixing Bowl
- Fork or spatula
Ingredients
Main Ingredients
- 1/2 cup plain Greek yogurt (2% or whole milk)
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 cup almond flour (or oat flour) or alternate Gluten‑free flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Add-ins
- 1/4 cup sugar‑free chocolate chips or chopped dark chocolate
- 1‑2 tbsp monk fruit sweetener or stevia (optional) adjust based on sweetness preference
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment paper or lightly grease it.
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
- Add Greek yogurt, eggs, and vanilla to the mashed bananas. Stir until creamy and well combined.
- Sift in cocoa powder, almond (or oat) flour, baking powder, and salt. Mix until just combined — batter should be thick and glossy.
- If desired, fold in sugar‑free chocolate chips and/or monk fruit sweetener or stevia to adjust sweetness.
- Pour batter into the prepared pan and smooth the top.
- Bake 20–25 minutes, until a toothpick inserted comes out with a few moist crumbs (do not overbake — you want fudgy brownies).
- Let the brownies cool at least 10 minutes, then slice into squares once cooled. For clean edges, allow full cool and wipe knife between cuts.
Notes
Use very ripe bananas for natural sweetness. Optionally freeze slices for a chewy brownie‑bite texture. Perfect as a healthier dessert or post‑workout treat.