low-fat {almost no-fat} fudge brownies

11 | March 1, 2012

Have you ever been attacked by a chocolate craving? I mean a full on “must have chocolate or I’m going to run through the streets like a mad zombie person” kind of craving? That was me yesterday after a hectic, yet productive, day complete with an insane workout where I was firmly aware that the medicien ball was out to kill me.

I figured after a day like that I need, no I deserve a thick fudgey chocolate brownie. As I gathered my ingredients it was to my horror to find there wasn’t a single egg in the house or loose neighborhood chicken around to capture. After lamenting my utter sorrow on Facebook and Twitter it was brought to my attention that brownies don’t have to be made with eggs and there are plenty of substitutes.


{this is the dead silence in my brain waiting for it to click that there are such things as vegans who don’t eat eggs or dairy yet still can make a brownie, a non egg brownie has to be possible} …………….. wait… and there it is.

After a little research and an “Ah-Ha” moment that I can have a barely any fat brownie without any guilt, I got to mixing. I found a recipe for yogurt brownies but realized it still had oil that I now did not want as I was trying to find the ultimate low-fat brownie without using applesauce that produces a cakey batter and still has the need for eggs. Using that recipe and adding a leveling agent (baking soda and flax seeeds to replace the egg) I came up with this delicious rendition of what almost tastes like a real brownie.

Disclaimer: Now let’s get real, here. If you omit the awesome goodness of eggs, butter, and oil are you really going to have a product that tastes exactly like a brownie? No. But by taking all of that out and adding the right amount of Greek yogurt and a few tablespoons of flax seeds you are left with one intensly chocolately fudge brownie and you can still fit into your skinny jeans after.

Low-fat Fudge Brownies makes 9 – 2″x2″ brownies

  • 3/4 semi-sweet chocolate chips + additional 1/4 cup for batter (optional)
  • 1 cup Greek yogurt, fat free to 2%
  • 1/2 cup sugar
  • 1/2 teaspoon vanila bean paste, or vanilla extract
  • 3/4 cup flour
  • 2 Tablespoons ground flax seeds or flax seed meal*
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup water
* Ground Flax seeds act as a leveling agent and are used in this recipe as a lower calorie/lower fat substitute for eggs. Find it at most grocery stores and at specialty markets. You can make this without flax seeds but the brownies might not be as tall as in the photos.

1. Preheat oven to 350°F.

2. In a microwave safe bowl, melt 3/4 cup chocolate chips in the microwave for 1 minute. Stir and melt in 30 second intervals, stiring after each time, until melted.

3. Pour yogurt in a large bowl. Add the melted chocolate, sugar, and vanilla to the yogurt and stir to combine.

4. In another bowl, combine flour, ground flax seeds, baking soda, and salt. Add the flour mixture to the chocolate/yogurt mixture and stir until just combined. Add water and stir until incorperated. Fold in the 1/4 chocolate chips (optional).

5. Line an 8″x8″ oven safe baking dish with parchment paper. If you do not have parchment paper you will have to generously grease the dish with butter to prevent sticking. Pour the batter evenly into the baking dish and place in the oven. Bake for 30 to 35 minutes until a toothpick inserted comes out clean.

6. Using the parchment paper as a handle, carefully remove the brownies from the baking dish and allow to cool on a cooling rack. Cut into squares. Best when eaten warm.

Loaded with chocolate but not too sweet, these barely any fat brownies have the rich fudge taste and texture you desire without all of the fat. Skinny jeans rejoice.



  • Julie @ Table for Two

    Love this! I’m all for almost-no-fat fudge brownies because it’s so hard for me to NOT eat an entire pan of them!! Looks so good :)

  • Christy with Life of a Modern Housewife

    These sound right up my alley!! Definitely going to try this one!!!

  • Jennifer | Mother Thyme

    This recipe just made my day, seriously! I will definitely be making these this week! Can. Not. Wait! :)

  • Jessica

    I’m making these – right now. I’m going to use 1 egg + 1 egg white instead of flax meal, but I’m seriously making these NOW. The oven is pre-heating as I type this. Thanks for the fun recipe!

  • Laurie {Simply Scratch}

    I love a gooey brownie… these are healthy? Sign.Me.Up!

  • Megan

    These look great! I’m 100% addicted to chocolate, and love that these are healthy

  • Juantia


  • Gina

    can you taste the greek yogurt? One time I made chocolate cake with it and the tanginess was still present after baking – :\

    awesome recipe though! Your pictures have me drooling.

    • In Sock Monkey Slippers

      Good question. Yes, but it’s not overwhelming. I think it brings a nice balance of flavor. Thanks.

  • Fay

    When you eat healthy, still nice to know the nutrient value on what you’re eating. Some people eat lower carbs, some lower fat, and others lower sugar. Could you possible tell me the nutrient value on these brownies? They look delicious, but since I’m counting calories and watching my intake, I have to know what these have. Thank you for any information you can give me.

    • In Sock Monkey Slippers

      Hi Fay. Unfortunately, my degree is not as a nutrisionist and I wouldn’t feel comfortable giving nutritional information out. My advice would be to use your knowledge about your eating style and make the best decision for you based on your needs.

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