Triple Chocolate Brownies Light
Indulge in guilt-free decadence with these **Triple Chocolate Brownies Light**, a rich yet lighter twist on a classic dessert favorite. Crafted with high-quality dark chocolate, semi-sweet chocolate chips, and a touch of white chocolate for a triple dose of chocolaty goodness, these brownies deliver intense flavor while cutting back on excess fat with the substitution of creamy Greek yogurt. The result? A perfectly fudgy center with a slightly crackly top, balanced by a lighter texture that still feels incredibly indulgent. Ready in just 40 minutes, this easy recipe combines pantry staples like cocoa powder, flour, and vanilla extract for a treat that’s perfect for sharing—or keeping all to yourself! Whether it’s a casual snack or the star of a dessert spread, these brownies are the ideal combination of rich, sweet, and satisfying.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 100 grams dark chocolate (70% cocoa)
- 50 grams semi-sweet chocolate chips
- 30 grams unsweetened cocoa powder
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 grams unsalted butter
- 75 grams Greek yogurt
- 100 grams light brown sugar
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 50 grams white chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water or in the microwave on low power. Stir until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Whisk vigorously for about 2 minutes until light and frothy.
Add the cooled melted chocolate mixture, Greek yogurt, and vanilla extract to the egg mixture. Stir until smooth and well combined.
Gradually fold in the dry ingredients using a rubber spatula or wooden spoon. Mix just until combined, being careful not to overmix.
Fold in the semi-sweet chocolate chips and white chocolate chips for bursts of creamy sweetness in each bite.
Pour the batter into the prepared pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20–25 minutes or until the edges are firm but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 144 mg | 3% | |
*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.
