Description
These fudgy low calorie brownies deliver intense chocolate flavor with a crackly top and rich, fudgy center, all for just 20 calories and 1 gram of net carbs per brownie. Made with oat fiber, unsweetened cocoa, and Greek yogurt, they provide a healthier twist on classic brownies without sacrificing taste or texture.
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 your oven to 375°F (190°C). Line an 8×8 or 9×9 inch baking dish with parchment paper and spray lightly with cooking oil. In a large bowl, whisk together oat fiber, unsweetened cocoa powder, sugar-free sweetener, instant espresso powder, baking powder, and a pinch of salt. Set aside.
- Beat egg whites: In a separate 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.
- Mix wet ingredients with dry: Add the Greek yogurt, nut or seed milk, and vanilla extract to the bowl with the dry ingredients. Mix until well combined into a chocolate batter.
- Fold in egg whites: Gently fold one-third of the beaten egg whites into the chocolate batter, taking care to preserve as much air as possible. Repeat folding in the second and then the final third of the egg whites until fully incorporated.
- Bake the brownies: Pour the batter into the prepared baking dish and smooth the top. Bake at 375°F (190°C) for about 25 minutes or until the edges start to crack and the top looks puffy. The center may still be 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 cooled, use a sharp knife to cut them into 16 equal squares. Each brownie contains approximately 20 calories.
Notes
- Keep folding gently to maintain the egg whites’ airiness, which helps achieve a light, fudgy texture.
- The instant espresso powder enhances the chocolate flavor without adding coffee taste.
- Use parchment paper to easily lift brownies from the pan without sticking.
- These brownies are best stored in an airtight container in the refrigerator and can be enjoyed chilled or at room temperature.
- Adjust the sweetener amount according to your preferred sweetness level, but note it may slightly affect texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
