180 grams (¾ cup) Greek yogurt

1 egg

60 grams (½ cup) cocoa powder

80 grams (⅓ cup + 1 tbsp) granular sweetener (erythritol)

½ tsp coffee powder (optional)

⅙ tsp salt (optional)

Chocolate chips (optional, for extra indulgence)

Cook Mode Prevent your screen from going dark

Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Mix the wet ingredients: In a medium bowl, whisk together the Greek yogurt and egg until smooth and well combined.
Add dry ingredients: Add the cocoa powder, sweetener (erythritol), coffee powder (if using), and salt (if using). Stir until the batter is smooth.
Optional: If using, fold in chocolate chips into the batter.
Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached.
Cool and serve: Allow the brownies to cool completely in the pan before slicing into squares. Optionally, dust with powdered sweetener before serving.

For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

These brownies can be frozen for up to 2 months. Thaw before serving.