Low Calorie Brownies

These low calorie brownies are my answer to those days when you’re absolutely craving something chocolatey but don’t want to blow your calorie budget. They’re wonderfully fudgy, deeply chocolate-flavored, and honestly so satisfying you might forget they’re lighter. I love sharing these with friends over coffee because no one believes they’re only around 54 calories each!

Why I Love These Low Calorie Brownies

I’ve always been on a mission to lighten up desserts without sacrificing taste. Brownies were a tough one to crack—I tried so many variations before landing on this version. When my family first tasted them, they couldn’t believe they were so low in calories.

These brownies have that classic dense, fudgy center with just a bit of cakey lift. Sure, they’re a touch less buttery than the full-fat kind, but the rich cocoa flavor more than makes up for it. Honestly, they’re perfect for anyone who wants a treat but is watching their calories. I’ve even joked you could eat the entire pan for fewer calories than a single giant bakery brownie.

I always tell my readers: think of these as your “everyday” brownie. They’re the ones you don’t have to feel guilty about making regularly.

Ingredients in My Low Calorie Brownies

Here’s what you’ll need from the pantry. I keep all of these on hand for quick baking sessions.

• All-purpose flour: The base of the brownies. If you’re gluten-free, I’ve had success swapping with oat flour or a gluten-free blend.
• Unsweetened cocoa powder: Deep, dark chocolate flavor without added sugar. Make sure it’s unsweetened to keep calories low.
• Stevia or another 0-calorie sweetener: I often use a blend that bakes well. Feel free to pick your favorite brand—just make sure it’s meant for baking.
• Baking powder: Just a little for lift. If you want them extra gooey, you can skip this, but they’ll be flatter.
• Egg: Helps bind everything together. I always use a medium egg straight from the fridge.
• 0% fat Greek yogurt: This was a game changer for me. It keeps them moist and fudgy without added fat. I used to use low-fat, but fat-free actually works perfectly here.
• Unsweetened almond milk: Keeps the batter fluid without adding many calories. You can swap any milk, but note the calories might go up slightly.
• Vanilla extract: Because every brownie needs that warm, bakery-style flavor.
• Dark chocolate chips: The finishing touch. I’ll sometimes do half dark, half white for fun.

I love that all of these are basic ingredients—no fancy mixes or syrups required.

How to Make These Low Calorie Brownies

I always say this is one of my easiest recipes to whip up when that chocolate craving hits. Just three steps and you’re there.

1. Mix wet and dry: Whisk together the wet ingredients. Sift in the dry ingredients to avoid lumps and fold until just combined. Don’t overmix—this is my golden rule!
2. Add chips and pour: Fold in your chocolate chips, pour the batter into a lined 8×8-inch tin.
3. Bake and cool: Bake at 350°F (or about 175°C) for 15 minutes. You’re looking for a toothpick that comes out with moist crumbs—not bone dry. Let them cool before slicing so they set up nicely.

This is the perfect recipe when you need brownies in a hurry—I can have them mixed and in the oven before my coffee finishes brewing.

Top Tips

I’ve baked countless pans of these, so here’s what I always tell friends who try them:

• Avoid overmixing: Overmixing will make them more cake-like. Still tasty, but if you want dense and fudgy, stir only until everything is combined.
• Let them cool a bit: Trust me, I know it’s hard to wait. But giving them 10–15 minutes helps them set so they’re easier to cut and eat without crumbling.
• Mix up the chocolate: One of my favorite variations is adding half dark and half white chocolate chips. It feels extra special without adding many calories.
• Add-ins: Occasionally I’ll throw in a handful of chopped nuts or swirl in a little extra Greek yogurt for a marbled look.

Storage

One of the best parts about these brownies is how well they keep. I usually bake a batch on Sunday and have treats ready all week.

• Room temperature: Store in an airtight container for up to 4 days. I often keep mine on the counter with a tight lid.
• Refrigerator: For a little longer shelf life, pop them in the fridge where they’ll keep for up to 7 days. I actually like them chilled with coffee—they get even fudgier.

If you want to make them ahead, you can even freeze them. Just wrap individually and thaw at room temperature or microwave gently.

Serving Suggestions

These brownies are fantastic on their own, but sometimes I like to jazz them up a little.

• A scoop of low-calorie vanilla ice cream on top for a real treat.
• Drizzled with a bit of melted chocolate or a spoon of Greek yogurt.
• Served alongside fresh berries for a bright contrast.

When friends come over, I’ll even cut them into bite-sized squares and serve on a platter with coffee. No one ever guesses they’re the lighter version.

FAQs

Do they really taste like regular brownies?
They’re honestly pretty close! They’re a little less fatty (less butter, obviously), so they’re a touch cakier, but the rich cocoa flavor is spot-on. Most people don’t notice the difference.

Can I use another sweetener?
Yes! Any zero-calorie sweetener meant for baking works. I’ve tried erythritol blends too, with good results.

Can I make them gluten-free?
Absolutely. I’ve used oat flour and a 1:1 gluten-free blend with success. Just watch the texture—it might be a little different, but still delicious.

What about vegan?
You can experiment with flax eggs and dairy-free yogurt. It changes the final texture a bit, but I’ve had readers tell me it works.

Try other recipes:

• Healthy Brownies
• Gooey Chocolate Brownies
• Flourless Brownies