Low Calorie Brownies You’ll Make Again (Because They Vanish in Minutes)
They’re familiar but lighter, quick to mix, and dependable. The squares are small enough to justify seconds, which is why people go back to the pan. Make them once, and the parchment sling becomes habit. You’ll bake them again because there’s nothing fussy here—just a brownie that delivers and vanishes.
What “Low Calorie” Means Here
This recipe trims calories in three places without draining flavor:
- Fat: Uses a modest amount of oil plus fat‑free Greek yogurt to keep moisture.
- Sugar: Slightly reduced sugar balanced with cocoa and a little espresso powder to deepen chocolate taste.
- Flour: Uses all‑purpose flour with a spoonful of cornstarch for tenderness, keeping structure while avoiding a cakey crumb.
The result is about 120 to 140 calories per square when cut into 16 pieces, depending on your pan and brand choices. Portion size is reasonable, and the flavor feels full.
Ingredients That Do the Work
- Unsweetened cocoa powder: Natural cocoa delivers a classic brownie bite. Dutch‑process works too, but expect a slightly smoother, darker flavor.
- Neutral oil: Canola, avocado, or light olive oil. Oil keeps the crumb moist at lower fat levels than butter.
- Fat‑free Greek yogurt: Adds body and moisture without weight. Full‑fat works but raises calories.
- Eggs: One whole egg plus one white gives structure without heaviness.
- Sugar: Enough to balance cocoa. A small amount of brown sugar helps chew.
- Espresso powder: Optional, but makes chocolate taste richer without reading as coffee.
- Vanilla and salt: Round out the edges.
Method, in Short
Stir wet ingredients. Whisk dry ingredients separately. Combine until just mixed. Bake until the center is barely set. Cool before slicing for clean edges. That’s the whole playbook.
The Recipe
Makes 16 small brownies
- 1 large egg
- 1 egg white
- 1/3 cup granulated sugar
- 2 tablespoons packed brown sugar
- 1/4 cup neutral oil
- 1/3 cup fat‑free Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder, leveled
- 1/2 cup all‑purpose flour, leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 2 tablespoons mini dark chocolate chips (optional, for top)
- Heat oven to 325°F. Line an 8‑inch square pan with parchment, leaving overhang.
- In a medium bowl, whisk egg, egg white, granulated sugar, and brown sugar until glossy, 30 to 45 seconds. Whisk in oil, yogurt, and vanilla until smooth.
- In a separate bowl, whisk cocoa, flour, cornstarch, salt, baking powder, and espresso powder.
- Add dry to wet. Stir with a spatula just until no dry streaks remain. Batter will be thick.
- Scrape into pan and smooth the top. Sprinkle mini chips if using.
- Bake 18 to 22 minutes, until the edges are set and a toothpick inserted 2 inches from the edge shows a few moist crumbs. The center should look slightly soft.
- Cool in pan at least 30 minutes. Lift out with parchment and cut into 16 squares.
Approximate nutrition per piece (16 pieces, with chips): 130 calories, 4.5g fat, 3g protein, 19g carbs. Without chips, about 120 calories. Values vary by brand.
Texture and Flavor Notes
These brownies are fudgy on day one and settle into a chewier bite by day two. They rely on cocoa, not a large amount of chocolate, which keeps the calorie count modest and the result consistent. The yogurt prevents dryness that can show up when fat is cut.
Make‑Ahead and Storage
- Store: Airtight at room temperature up to 2 days, or refrigerate up to 5 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw at room temperature or warm 10 to 15 seconds in the microwave for a soft center.
Variations That Stay Light
- Almond twist: Swap 1/4 teaspoon almond extract for part of the vanilla. Keep chips minimal.
- Raspberry swirl: Marble 2 tablespoons seedless raspberry jam over the top before baking.
- Mocha edge: Add 1 extra teaspoon espresso powder and skip chips.
- Gluten‑free: Replace flour with a 1:1 gluten‑free blend and keep the cornstarch.
