Description
These fudgy low calorie brownies are a guilt-free treat with only 20 calories and 1 gram of carbs each. Featuring a crackly top and rich, chocolatey center, they deliver the classic brownie taste without any weird aftertaste or dry texture. Made with oat fiber, sugar-free sweetener, and Greek yogurt, these brownies are perfect for anyone seeking a delicious, low calorie dessert.
Ingredients
Dry Ingredients
- 1 tablespoon oat fiber
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar-free sweetener
- 1 teaspoon instant espresso or coffee powder
- 1/2 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 egg whites
- 3/4 cup plain Greek yogurt
- 1/4 cup nut or seed milk of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven & mix dry ingredients: Preheat the oven to 375°F (190°C). Line an 8×8 or 9×9 inch square baking dish with parchment paper and spray it lightly with cooking oil. In a large bowl, whisk together oat fiber, unsweetened cocoa powder, sugar-free sweetener, instant espresso or coffee powder, baking powder, and a pinch of salt until well combined.
- Beat egg whites: In a medium bowl, pour in the egg whites. Using an electric mixer, beat them on medium speed until frothy, then increase to high speed and continue beating until stiff peaks form. Set aside the meringue.
- Add remaining wet ingredients: To the bowl with dry ingredients, add the plain Greek yogurt, your choice of nut or seed milk, and vanilla extract. Mix gently until combined into a smooth batter.
- Fold in egg whites: Carefully fold one third of the beaten egg whites into the chocolate batter, aiming to retain as much air as possible for a light texture. Repeat folding with the second third, ensuring incorporation, then fold in the remaining egg whites gently until fully mixed.
- Bake the brownies: Pour the batter into the prepared baking pan and bake in the preheated oven at 375°F for about 25 minutes. You’ll know they’re ready when the edges start to crack and the top is puffed. The center may still appear slightly wet but will firm up as it cools.
- Cool and cut: Remove the brownies from the oven and allow them to cool completely in the pan. Once cool, use a sharp, clean knife to cut them into 16 equal squares. Each brownie will have approximately 20 calories.
Notes
- Ensure egg whites are beaten to stiff peaks for a fluffy texture.
- Folding the egg whites gently is key to maintaining airiness in the batter.
- Do not overbake – the center should remain slightly moist before cooling.
- You can customize with different nut or seed milk based on dietary preferences.
- Sweetener can be adjusted to taste but keep it sugar-free for low calorie results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
