Light Double Chocolate Chip Brownies
Indulge your sweet tooth guilt-free with these Light Double Chocolate Chip Brownies, a rich and fudgy dessert that delivers all the flavor without the extra calories. Made with Greek yogurt and just two tablespoons of melted butter, these brownies are lighter than traditional recipes while still boasting an irresistibly decadent texture. The combination of unsweetened cocoa powder, semi-sweet chocolate chips, and dark chocolate chips ensures a double dose of chocolate in every bite. Perfectly balanced with hints of vanilla and a touch of light brown sugar, these brownies bake up in just 20 minutes, making them a quick and wholesome treat for any occasion. Whether you’re satisfying a chocolate craving or serving a crowd, this easy recipe will become your go-to for moist, perfectly portioned squares of chocolatey goodness.
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Recipe Information
Ingredients
- 0.25 cup unsweetened cocoa powder
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 0.25 cup plain Greek yogurt (non-fat or low-fat)
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 piece large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang for easy removal.
In a medium mixing bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, Greek yogurt, granulated sugar, and light brown sugar until smooth.
Add the egg and vanilla extract to the wet ingredients and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips and dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth it out evenly with the back of a spoon or spatula.
Bake in the preheated oven for 18-22 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake for fudgier brownies).
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 equal squares and serve.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
