These cocoa brownies bake as a thin layer in a 10×15-inch sheet pan. Greek yogurt and light butter are mixed into the batter before baking.
Ingredients
- 2 cups all-purpose flour
- 1½ cups white granulated sugar substitute, such as Lakanto Monkfruit Baking Sweetener
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons light butter made with canola oil, melted
- 1 teaspoon vanilla extract
- 1 cup hot water
- 2 large eggs or 4 egg whites
- ½ cup nonfat plain Greek yogurt
- Powdered sugar or prepared chocolate frosting, optional
Instructions
- Preheat the oven to 350°F.
- Combine the flour, sugar substitute, cocoa powder, salt, and baking soda in a large bowl.
- Stir in the hot water, melted light butter, and vanilla until well combined.
- Whisk in the Greek yogurt and eggs or egg whites until well combined.
- Coat a 10×15-inch baking or cookie sheet with nonstick cooking spray.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean and the center reaches 160°F (71°C).
- Cool on the counter for 5–10 minutes before cutting and serving.
- If desired, finish with powdered sugar or a layer of prepared chocolate frosting.
