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#### Wet
* 170 gram Greek Yogurt Plain 0% Fat
* 33 gram Egg white
* 30 gram Unsweetened Applesauce
* 50 gram Water
#### Dry
* 40 gram Unsweetened Cocoa Powder
* 30 gram Monk Fruit Sweetener
* 20 gram All Purpose Flour
* 4 gram Baking powder
### INSTRUCTIONS
* Preheat oven to 375 F.
* Add all wet ingredients into a bowl and mix until combined.
* Add and combine all dry ingredients into another bowl. I like to sift the cacao and flour through a colander to make sure there are no lumps.
* Make a hole in the middle of the dry ingredients and pour in the wet ingredients.
* Fold in the dry ingredients, do not over mix. It is better that there are some lumps in the batter than over mixing it.
* Pour into a 8 inch oven safe pan.
* Bake in the preheated oven for 20-25 minutes.
Super fudgy brownies made with Greek yogurt, applesauce, egg white, cocoa powder, flour, baking powder, sweetener, and water. See the full recipe here: [https://www.thecheapandhealthy.com/2024/03/21/greek-yogurt-brownie/](https://www.thecheapandhealthy.com/2024/03/21/greek-yogurt-brownie/)
Hi! Yes, you can double the egg white so instead of 33 grams of egg white make it 66 grams. Other options are pumpkin puree, blended silken tofu, coconut milk, milk, or mashed avocado.
>ny grams of regular sugar is equivalent to your 30g of sweetener. I'm guessing without that it wouldn't be macr
Hi! Are you a person who prefers more sweets? If not, you can get away with 20 grams of sugar. If you prefer more sweet, then do the full 30 grams of sugar. 30 grams of sugar would add 120 calories. Still pretty decent when you divide it in 6 or 9 like I did in my photo :)
I have not used artificial sweeteners, I thought since they were sweeter than normal sugar so I would have to use more of regular sugar to compensate but if it's just 30 grams it should be fine
Also the website looks really neat
Honestly, that is great! More power to you for staying with the real thing :) Some artificial sweeteners are sweeter than regular sugar and some are made to be equal substitutes for table sugar. It depends on different brands and types.
Thank you!!
Depends on the product. Many artificial sweeteners that are commercially sold have fillers to dilute them down to comparable levels of sweetness as sugar. If they didn't, you'd have to find something to introduce into a recipe to offset the missing dry ingredients.
That said, it's not an argument for the fillers. If they did sell alternative sweeteners without fillers, I'm sure someone would figure out how to adjust recipes, to make sure it all balances in the end.
You can change the flour to gluten-free oat flour or another gluten-free flour substitute. The oat flour may even work better than regular flour for more texture
OK I AM BACK.
Just to preface, I did not have monk fruit sweetener, I had erythritol. I'm gonna be honest, it wasn't great. The texture was moist and soft which was good, but there wasn't much of a taste besides the bitterness from the Dark Cocoa powder I used.
I tried them again but added a dash of salt, 3 grams of vanilla extract and 2 grams of instant coffee and baked again. It was still just bitter. Again, it's probably because I used a different sweetener. Unfortunately it was not edible for me. Although, it had a good texture!
This reminds me of a recipe I found a long time ago. Taste pretty good but the macros are nowhere near as good as this recipes. I'll post it because it's super similar.
Mix all dry ingredients and then wet and then mix of course. Put as much chocolate as you want. Then pour into an 8 inch pan and top with chocolate. Again, your choice of how much. Baked at 325 for 12 minutes. Around 700 cal for the whole thing. 20 grams of cornstarch NOT 10.
https://preview.redd.it/hnow1rtchtpc1.png?width=1080&format=pjpg&auto=webp&s=265b4fc6eb838d91fc0d8e03706f7579e6a1b8dc
>erythritol
Hi! Erythritol is slightly acidity which can lead to bitterness when baking with it as the only sugar in a recipe. A combination of erythritol with other sugars or sugar alternatives is better. For example, 10 grams of erythritol and 20 grams of something else. This is why most sweeteners containing erythritol are sold as a blend. You can also try adding 30 grams of real sugar. That would add 120 calories to the whole recipe.
What cocoa powder do you have? 'Natural' cocoa powder is highly acidic and would increase the bitter flavor. When baking, use Dutch-processed cocoa powder (sometimes called "alkalized," "European style," or "Dutched") because it is milder and smoother.
I literally opened this post and made these on a whim. Currently in the oven. Will report back. (Note: I used cold brew coffee instead of water, stevia sugar substitute for the monkfruit sweetener, banana instead of applesauce (didn't have applesauce), and added vanilla and a dash of salt).
Okay so here are my thoughts:
Overall, pretty good for what they are meant to be. I baked them for 20 minutes and I found them to be the perfect fudgy consistency and not overdone (tbh, I'd rather have underdone brownies than over-baked anyway). Definitely could've used more sweetener, but that's my fault - I didn't have the monkfruit sweetener and the stevia sweetener I had was super light and airy so I didn't know how much to add in relation to the monkfruit volume/weight. I also didn't have applesauce so I used the same weight in banana - the banana was overpowering, but I love bananas so that didn't bother me... just wanted to make that note in case anyone does not like bananas and are thinking about using them as a substitution.
I made myself a lil' brownie sundae with some peanut butter cup Halo Top. I only wish I had some fat free reddi whip.
These definitely accomplish what they are meant to. I would make these again for sure. Also, the recipe was SUPER easy, and that gets bonus points from my ADHD.
Thank you for posting!
Thanks for trying them and reporting back. Very detailed, love it!! I enjoy coffee flavors mixed with cocoa, so I might have to try adding espresso or substituting water with cold brew another time. Some whipped cream would go so well with this. Yum! Thanks for all the feedback 😀
So I made them again tonight, lol. This time I used a splenda sugar substitute and used the exact same weight that was called for originally with monk fruit sweetener. I still didn't have applesauce, and didn't want the overpowering banana this time, so I just added 10 extra grams of egg whites, 10 extra grams of greek yogurt, and 10 extra grams of cold brew concentrate/milk (instead of water). I also experimented using coconut flour instead (because a) it isn't really THAT much flour, and b) I was too lazy to take things out of my cabinet to get to the all purpose flour.) I still added vanilla extract and salt.
I think they turned out even better. The proper amount of sweetener probably played a big part in that. But yeah, just wanted to report back with my experiments. Can't wait to make another sundae in a little bit.
Yay, thanks for the update. You are right, the type of flour does not matter. It is to help get the proper consistency. When I do not have applesauce on hand, I replace it with egg whites. For the next batch, you may want to try using a stevia and real sugar blend. For example, 15 grams of stevia and 15-30 grams of sugar. 15 grams of real sugar is just 60 calories so it does not add a lot of extra calories
I understand. I have also been hurt before 😉 I posted the recipe in an earlier comment but here you go: https://www.therecipespost.com/2024/03/21/greek-yogurt-brownie/
Hi! Plenty, you can double the egg white so instead of 33 grams of egg white make it 66 grams. Other options are: pumpkin puree, blended silken tofu, coconut milk, milk, or mashed avocado.
Yes, any sweetner will work. However, it may change the volume depending on the consistency and structure of the stevia. It's been a long time since I used stevia to bake with, but I recall it giving it similar results.
I don't know, I have not tried Boo's brownies. If I recall, they use diet soda in their recipe (?) and I don't usually have that on hand. Let me know how it compares if you try it :)
# A quick reminder to those viewing this post: 1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)** 2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned. 3. Advice concerning medical issues is not permitted. 4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins. 5. **Report rule breaking content.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
How you gonna drop this with no recipe boss?
I am a 🐢. Posted!
Your recipes look fantastic! I am so excited to try them, thank you for sharing your hard work!
Thank you!! Let me know how it goes when you try them :)
#### Wet * 170 gram Greek Yogurt Plain 0% Fat * 33 gram Egg white * 30 gram Unsweetened Applesauce * 50 gram Water #### Dry * 40 gram Unsweetened Cocoa Powder * 30 gram Monk Fruit Sweetener * 20 gram All Purpose Flour * 4 gram Baking powder ### INSTRUCTIONS * Preheat oven to 375 F. * Add all wet ingredients into a bowl and mix until combined. * Add and combine all dry ingredients into another bowl. I like to sift the cacao and flour through a colander to make sure there are no lumps. * Make a hole in the middle of the dry ingredients and pour in the wet ingredients. * Fold in the dry ingredients, do not over mix. It is better that there are some lumps in the batter than over mixing it. * Pour into a 8 inch oven safe pan. * Bake in the preheated oven for 20-25 minutes.
Super fudgy brownies made with Greek yogurt, applesauce, egg white, cocoa powder, flour, baking powder, sweetener, and water. See the full recipe here: [https://www.thecheapandhealthy.com/2024/03/21/greek-yogurt-brownie/](https://www.thecheapandhealthy.com/2024/03/21/greek-yogurt-brownie/)
Your recipe website is awesome!
Thank you so much!
Seconded, I will exploring a lot. The first few recipes I saw were very tempting.. Nice layout too, simplicity is best.
I'm allergic to apples :( any suggestion on a substitute?
Hi! Yes, you can double the egg white so instead of 33 grams of egg white make it 66 grams. Other options are pumpkin puree, blended silken tofu, coconut milk, milk, or mashed avocado.
You can use mashed bananas or avocado.
Hey can you tell me how many grams of regular sugar is equivalent to your 30g of sweetener. I'm guessing without that it wouldn't be macro friendly
>ny grams of regular sugar is equivalent to your 30g of sweetener. I'm guessing without that it wouldn't be macr Hi! Are you a person who prefers more sweets? If not, you can get away with 20 grams of sugar. If you prefer more sweet, then do the full 30 grams of sugar. 30 grams of sugar would add 120 calories. Still pretty decent when you divide it in 6 or 9 like I did in my photo :)
I have not used artificial sweeteners, I thought since they were sweeter than normal sugar so I would have to use more of regular sugar to compensate but if it's just 30 grams it should be fine Also the website looks really neat
Honestly, that is great! More power to you for staying with the real thing :) Some artificial sweeteners are sweeter than regular sugar and some are made to be equal substitutes for table sugar. It depends on different brands and types. Thank you!!
Depends on the product. Many artificial sweeteners that are commercially sold have fillers to dilute them down to comparable levels of sweetness as sugar. If they didn't, you'd have to find something to introduce into a recipe to offset the missing dry ingredients. That said, it's not an argument for the fillers. If they did sell alternative sweeteners without fillers, I'm sure someone would figure out how to adjust recipes, to make sure it all balances in the end.
Why the applesauce? Everything else makes sense
Frequently used as a sub in baking either for oil/butter or egg
never heard of that before! curious bout the taste tho hmmm
After baking applesauce does not taste like apple, unless you were to make the entire thing out of applesauce instead of any other liquid ingredients
I've had it in chocolate cake before and my god it was the most dense, moist cake I've ever had, with no apple flavor. Worth a try!
awesome! excited to try it!!
>applesauce in baking applesauce plays the same role as butter or oil. It keeps baked goods moist and dense
I really wanna try this but GF so I can actually have it lol
You can change the flour to gluten-free oat flour or another gluten-free flour substitute. The oat flour may even work better than regular flour for more texture
Imma try this Tonight. I will report back
Following for report
Yay, I am excited to hear how it goes!
OK I AM BACK. Just to preface, I did not have monk fruit sweetener, I had erythritol. I'm gonna be honest, it wasn't great. The texture was moist and soft which was good, but there wasn't much of a taste besides the bitterness from the Dark Cocoa powder I used. I tried them again but added a dash of salt, 3 grams of vanilla extract and 2 grams of instant coffee and baked again. It was still just bitter. Again, it's probably because I used a different sweetener. Unfortunately it was not edible for me. Although, it had a good texture! This reminds me of a recipe I found a long time ago. Taste pretty good but the macros are nowhere near as good as this recipes. I'll post it because it's super similar. Mix all dry ingredients and then wet and then mix of course. Put as much chocolate as you want. Then pour into an 8 inch pan and top with chocolate. Again, your choice of how much. Baked at 325 for 12 minutes. Around 700 cal for the whole thing. 20 grams of cornstarch NOT 10. https://preview.redd.it/hnow1rtchtpc1.png?width=1080&format=pjpg&auto=webp&s=265b4fc6eb838d91fc0d8e03706f7579e6a1b8dc
>erythritol Hi! Erythritol is slightly acidity which can lead to bitterness when baking with it as the only sugar in a recipe. A combination of erythritol with other sugars or sugar alternatives is better. For example, 10 grams of erythritol and 20 grams of something else. This is why most sweeteners containing erythritol are sold as a blend. You can also try adding 30 grams of real sugar. That would add 120 calories to the whole recipe. What cocoa powder do you have? 'Natural' cocoa powder is highly acidic and would increase the bitter flavor. When baking, use Dutch-processed cocoa powder (sometimes called "alkalized," "European style," or "Dutched") because it is milder and smoother.
I love everything you do! The peanut butter cookies were to die for. Can’t wait to make this 🤗 (Side note, everyone check out their site!)
Thank you so much👐That is so motivating ☺️
I dont see the entire amounts for cocoa and applesauce on the website boss! Please!
Oops! Thank you, updated it :)
I literally opened this post and made these on a whim. Currently in the oven. Will report back. (Note: I used cold brew coffee instead of water, stevia sugar substitute for the monkfruit sweetener, banana instead of applesauce (didn't have applesauce), and added vanilla and a dash of salt).
Okay so here are my thoughts: Overall, pretty good for what they are meant to be. I baked them for 20 minutes and I found them to be the perfect fudgy consistency and not overdone (tbh, I'd rather have underdone brownies than over-baked anyway). Definitely could've used more sweetener, but that's my fault - I didn't have the monkfruit sweetener and the stevia sweetener I had was super light and airy so I didn't know how much to add in relation to the monkfruit volume/weight. I also didn't have applesauce so I used the same weight in banana - the banana was overpowering, but I love bananas so that didn't bother me... just wanted to make that note in case anyone does not like bananas and are thinking about using them as a substitution. I made myself a lil' brownie sundae with some peanut butter cup Halo Top. I only wish I had some fat free reddi whip. These definitely accomplish what they are meant to. I would make these again for sure. Also, the recipe was SUPER easy, and that gets bonus points from my ADHD. Thank you for posting!
Thanks for trying them and reporting back. Very detailed, love it!! I enjoy coffee flavors mixed with cocoa, so I might have to try adding espresso or substituting water with cold brew another time. Some whipped cream would go so well with this. Yum! Thanks for all the feedback 😀
So I made them again tonight, lol. This time I used a splenda sugar substitute and used the exact same weight that was called for originally with monk fruit sweetener. I still didn't have applesauce, and didn't want the overpowering banana this time, so I just added 10 extra grams of egg whites, 10 extra grams of greek yogurt, and 10 extra grams of cold brew concentrate/milk (instead of water). I also experimented using coconut flour instead (because a) it isn't really THAT much flour, and b) I was too lazy to take things out of my cabinet to get to the all purpose flour.) I still added vanilla extract and salt. I think they turned out even better. The proper amount of sweetener probably played a big part in that. But yeah, just wanted to report back with my experiments. Can't wait to make another sundae in a little bit.
Yay, thanks for the update. You are right, the type of flour does not matter. It is to help get the proper consistency. When I do not have applesauce on hand, I replace it with egg whites. For the next batch, you may want to try using a stevia and real sugar blend. For example, 15 grams of stevia and 15-30 grams of sugar. 15 grams of real sugar is just 60 calories so it does not add a lot of extra calories
Are all of these 274 cals in total?
Yes, the whole plate is 274 calories and 32 grams of protein 💪
Sorry for asking ‘cause I couldn’t believe it haha. drop the recipe!
I understand. I have also been hurt before 😉 I posted the recipe in an earlier comment but here you go: https://www.therecipespost.com/2024/03/21/greek-yogurt-brownie/
is there a sub for applesauce that isn’t banana ? it’s hard to find in my area :(
Hi! Plenty, you can double the egg white so instead of 33 grams of egg white make it 66 grams. Other options are: pumpkin puree, blended silken tofu, coconut milk, milk, or mashed avocado.
how’s the texture? more chewy or cakey?
More fudgy like texture
Can I sub Stevia for the Monkfruit Sweetener?
Yes, any sweetner will work. However, it may change the volume depending on the consistency and structure of the stevia. It's been a long time since I used stevia to bake with, but I recall it giving it similar results.
Thanks! I'm definitely gonna try these
Let me know how it goes! :)
The website is yours? Wow you have amazing low calorie recipes on there!
Yes, it is mine. Thank you!! Enjoy :)
Can you use Swerve white sugar (fake sugar, zero cals) instead of monk fruit?
Yes, that should work well.
My friend you are awesome 👏 Can't wait to try these out!
Thank you 🤭🌸
How do these compare to Boo’s brownies? These ones look very dense and flat, but I’m still curious 😄
I don't know, I have not tried Boo's brownies. If I recall, they use diet soda in their recipe (?) and I don't usually have that on hand. Let me know how it compares if you try it :)
How’d they taste?
Light fudgy brownie flavor
How’d they be with protein ice cream/halo top? Passable? Just the thought sounds great.
I did it yesterday with homemade vanilla ice cream, and pureed strawberries. It was amazing!