Rich • Moist • Chocolatey • Guilt-light • No flour

These brownies use Greek yogurt to replace oil/butter and create a dense, fudgy texture while keeping carbs very low.

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🍽️ Yield & Time

• Makes: 9 small brownies (1 small pan)
• Prep time: 10–15 minutes
• Bake time: 18–25 minutes
• Cooling time: 1 hour (important for texture)

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🧾 Ingredients

🍫 Wet Ingredients

• ¾ cup Greek yogurt (plain, unsweetened)
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2–4 tbsp low-carb sweetener (erythritol/stevia blend)

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🍫 Dry Ingredients

• ⅓ cup unsweetened cocoa powder
• ¼ cup almond flour (optional but improves structure)
• 1 scoop chocolate protein powder (optional, increases firmness)
• 1 tsp baking powder
• Pinch of salt

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🍫 Optional Add-ins

• 2 tbsp sugar-free chocolate chips
• 1 tbsp peanut butter swirl
• 1 tbsp crushed nuts

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👨‍🍳 Step-by-Step Instructions (Detailed)

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STEP 1: Prepare the Oven & Pan

• Preheat oven to 175°C (350°F)
• Line a small baking pan (8×8 inch or similar) with parchment paper
• Lightly grease edges (prevents sticking)

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STEP 2: Mix Wet Base

In a large bowl add:

• Greek yogurt
• Eggs
• Almond milk
• Vanilla
• Sweetener

Whisk for 1–2 minutes until:

• Smooth
• Slightly thick
• No yogurt lumps remain

Texture goal:

👉 Creamy, pudding-like base

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STEP 3: Add Dry Ingredients

Sift in:

• Cocoa powder
• Almond flour
• Protein powder (if using)
• Baking powder
• Salt

Mix technique:

• Fold gently first (prevents cocoa clumps)
• Then whisk until fully combined

Batter texture:

• Thick like brownie batter
• Not pourable like cake batter
• Should slowly spread when poured

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STEP 4: Adjust Consistency

Check batter:

If too thick:

Add 1–2 tbsp almond milk

If too thin:

Add 1 tbsp cocoa powder or almond flour

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STEP 5: Add Mix-ins (Optional)

Fold in:

• Sugar-free chocolate chips
• Nuts
• Peanut butter swirl

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STEP 6: Bake

• Pour batter into prepared pan
• Smooth top evenly

Bake at 175°C for 18–25 minutes

Doneness test:

• Toothpick should come out with moist crumbs (not wet batter)
• Center should look slightly soft (it firms while cooling)

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STEP 7: Cool (CRITICAL STEP)

• Let cool in pan for 30 minutes
• Then refrigerate 1 hour

Why:

This step transforms texture from:
👉 “soft cake” → “fudgy brownie”

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🍫 Final Texture Profile

Perfect brownies should be:

• Fudgy, not cakey
• Slightly dense
• Moist center
• Rich chocolate flavor
• Not crumbly

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⚠️ Common Mistakes

❌ Too dry

• Overbaked
  ✔ Fix: reduce bake time by 2–3 minutes next time

❌ Too wet

• Not cooled enough
  ✔ Fix: refrigerate longer

❌ Eggy taste

• Not enough cocoa or vanilla
  ✔ Fix: increase cocoa + vanilla slightly

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💪 Nutrition (approx per brownie, 9 pieces)

• Calories: 90–140
• Protein: 6–10 g
• Carbs: 2–6 g net (depends on sweetener/protein powder)
• Fat: 4–7 g

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🔥 Variations

🍓 Berry Swirl Brownies

Add raspberry puree swirl before baking

🥜 Peanut Butter Brownies

Swirl 1–2 tbsp peanut butter on top

🍫 Extra Fudgy Version

Replace almond flour with extra cocoa powder