Ingredients
- 180 grams (¾ cup) Greek yogurt
- 1 egg
- 60 grams (½ cup) cocoa powder
- 80 grams (⅓ cup 1 tbsp) granular sweetener erythritol
Optional Ingredients
- ½ tsp coffee powder
- ⅙ tsp salt
- chocolate chips
Instructions
Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
In a bowl, mix Greek yogurt together with the egg, cocoa powder and granular sweetener. Stir until all ingredients are combined and you get a smooth brownie batter.
Transfer the Greek yogurt brownie batter to the prepared pan, and optionally sprinkle with chocolate chips on top. Bake in hot oven for 22 to 30 minutes – mine took 25 minutes. Let cool completely at room temperature before slicing.
Once cooled, seal and store in the fridge for a maximum of 4 days.