8 Low Calorie Brownie Recipes You’ll Crave Every Single Week

By Brandon D / October 7, 2025

What if I told you brownies could be rich, fudgy, and low-key light on calories? Yep—these 8 low calorie brownie recipes deliver all the chocolate bliss without the sugar hangover. We’re talking smart swaps, clever mix-ins, and textures for every mood—chewy, cakey, super-fudgy, and even blender-easy.

Whether you’re baking for a movie night, a post-workout treat, or a 3 p.m. “save me” snack, there’s a pan here with your name on it. Grab a whisk, preheat that oven, and let’s bake smarter (and still eat the good stuff).

1. Fudgy Greek Yogurt Brownies That Don’t Taste “Light”

If you want classic brownie flavor with fewer calories, this is your go-to. Greek yogurt brings creaminess and moisture, while cocoa and espresso powder deliver deep chocolate flavor. The result? Dense, fudgy squares that feel indulgent but won’t derail your day.

Ingredients:

• 3/4 cup plain nonfat Greek yogurt
• 1/3 cup unsweetened applesauce
• 2 large egg whites
• 1 teaspoon vanilla extract
• 3/4 cup granulated erythritol or preferred zero-calorie sweetener
• 1/2 cup unsweetened cocoa powder
• 1/2 cup white whole wheat flour or oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 teaspoon instant espresso powder (optional but fabulous)
• 2 tablespoons mini dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. In a bowl, whisk Greek yogurt, applesauce, egg whites, vanilla, and sweetener until smooth.
3. In another bowl, whisk cocoa, flour, baking powder, baking soda, salt, and espresso powder.
4. Fold dry ingredients into wet just until combined. Stir in chocolate chips if using.
5. Spread batter into the pan (it will be thick). Smooth the top.
6. Bake 18–22 minutes, until the center is just set. Cool completely before slicing.

Serve it: Dust with extra cocoa or top with a spoon of Greek yogurt and berries. For more chew, chill before cutting. Swap in almond extract for a Black Forest vibe.

2. Blender Banana Brownies for Lazy Weeknights

These brownies are a weeknight miracle: toss everything in a blender and pour. Ripe bananas add sweetness and moisture, letting you use less sugar and fat—with a brownie that tastes like dessert, not “health food.”

Ingredients:

• 2 large very ripe bananas
• 2 large eggs
• 1/4 cup unsweetened almond milk (or skim milk)
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup or 1/3 cup granular sweetener of choice
• 1/2 cup unsweetened cocoa powder
• 1/2 cup oat flour (blended oats are fine)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Add bananas, eggs, milk, vanilla, and sweetener to a blender. Blend until smooth.
3. Add cocoa, oat flour, baking powder, and salt. Pulse until just combined.
4. Pour into pan, sprinkle with chips if using, and bake 20–24 minutes.
5. Cool 15 minutes in pan. Slice carefully—these are tender and fudgy.

Pro tip: Use spotty bananas for maximum sweetness. Add 1/2 teaspoon cinnamon or a pinch of nutmeg for banana-bread-meets-brownie energy.

3. One-Bowl Almond Flour Brownies With Crackly Tops

Gluten-free and low-calorie can still feel luxe. Almond flour gives a delicate crumb and keeps things moist with fewer added fats. A little cornstarch and whisked egg white help you get that coveted crackly top.

Ingredients:

• 1/3 cup unsweetened cocoa powder
• 1/2 cup finely ground almond flour
• 1 tablespoon cornstarch
• 1/2 cup granular erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1 large egg + 1 large egg white
• 1/4 cup unsweetened applesauce
• 2 tablespoons melted light butter or coconut oil
• 1 teaspoon vanilla extract
• 2 tablespoons chopped toasted almonds (optional)

Instructions:

1. Heat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
2. Whisk cocoa, almond flour, cornstarch, sweetener, and salt in a bowl.
3. Add egg, egg white, applesauce, melted butter/oil, and vanilla. Stir until shiny and thick.
4. Spread into pan and top with chopped almonds if using.
5. Bake 20–23 minutes, until edges set and center is slightly soft. Cool fully.

Serve it: Sprinkle with flaky salt and serve with raspberries. Want double chocolate? Fold in 2 tablespoons of mini chips and reduce sweetener slightly.

4. Cottage Cheese Protein Brownies That Actually Taste Good

These brownies sneak in extra protein thanks to blended cottage cheese—but no one will guess. The texture lands somewhere between cakey and fudgy, perfect for post-gym snacks or breakfast with coffee. Seriously, they’re good.

Ingredients:

• 3/4 cup low-fat cottage cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup granular monk fruit or erythritol
• 1/2 cup unsweetened cocoa powder
• 1/2 cup oat flour
• 1 scoop (about 30 g) chocolate or vanilla whey or plant protein
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon mini chocolate chips or cacao nibs (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Blend cottage cheese, eggs, milk, vanilla, and sweetener until smooth.
3. In a bowl, whisk cocoa, oat flour, protein powder, baking powder, and salt.
4. Pour wet into dry and fold just to combine. Stir in chips if using.
5. Bake 18–22 minutes, until a toothpick comes out with moist crumbs.
6. Cool before slicing. They firm up as they rest.

Variations: Add orange zest for a chocolate-orange moment, or swirl 2 tablespoons reduced-fat cream cheese into the top for a cheesecake effect.

5. Double-Chocolate Zucchini Brownies (Your Secret Garden Flex)

Hidden veg, full flavor. Grated zucchini adds moisture and volume, so you can cut back on oil while keeping gooey, brownie bliss. You won’t taste the zucchini—just deep chocolate with melty pockets of chips.

Ingredients:

• 1 cup finely grated zucchini (lightly packed, excess moisture blotted)
• 1/2 cup white whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granular sweetener (erythritol/monk fruit) or 1/3 cup sugar
• 1/4 cup unsweetened applesauce
• 1 large egg
• 2 tablespoons light oil (canola or avocado)
• 1 teaspoon vanilla extract
• 1/4 cup mini dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk sweetener, applesauce, egg, oil, and vanilla.
4. Fold wet into dry, then gently fold in zucchini and chips.
5. Spread into pan and bake 20–24 minutes, until set around edges.
6. Cool completely for clean slices.

Pro tip: Don’t squeeze the zucchini dry—just blot. You want that moisture for fudginess. Sprinkle with a pinch of sea salt before baking for contrast.

6. Black Bean Espresso Brownies You Won’t Believe

Trust me: black beans make insanely fudgy brownies with bonus fiber and protein. The espresso boosts chocolate flavor, and everything blends silky smooth. No bean flavor—just rich, truffle-like squares.

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed very well
• 2 large eggs
• 1/3 cup granular monk fruit or erythritol
• 2 tablespoons maple syrup or honey
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons melted coconut oil or light butter
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Add beans, eggs, sweetener, syrup, cocoa, oil, vanilla, espresso, baking powder, and salt to a food processor.
3. Blend until completely smooth, scraping sides. Fold in chips if using.
4. Pour into pan and smooth top. Bake 18–22 minutes, until center is set.
5. Cool fully. Chill 1 hour for the fudgiest texture.

Serve it: Top with a thin smear of Greek yogurt “frosting” (yogurt + a little sweetener + vanilla). Dust with cocoa for drama.

7. Air Fryer Mug Brownie for One (Midnight Hero)

When the craving hits hard and the oven is a no-go, this single-serve mug brownie saves the day. Minimal ingredients, ready in minutes, and still low in calories. Your air fryer gets it done with a crackly top and gooey center.

Ingredients:

• 2 tablespoons oat flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon granular sweetener (monk fruit/erythritol) or 2 teaspoons sugar
• 1 pinch salt
• 1/8 teaspoon baking powder
• 2 tablespoons unsweetened almond milk
• 1 tablespoon unsweetened applesauce
• 1/4 teaspoon vanilla extract
• 5–6 mini chocolate chips (optional)

Instructions:

1. Whisk dry ingredients in a heat-safe ramekin (about 8–10 oz).
2. Stir in milk, applesauce, and vanilla until smooth. Sprinkle chips on top.
3. Air fry at 330°F (165°C) for 6–8 minutes, until the top is set but center is soft.
4. Cool 2 minutes. Devour warm.

Variations: Add a pinch of instant coffee or a few chopped walnuts. For microwave: cook 40–60 seconds on high, checking at 40 seconds.

8. Ultra-Cocoa Cakey Brownies With Glossy Icing (Still Light!)

Cakey-brownie fans, this one’s for you. The batter rises just enough for a fluffy crumb, and a thin glossy cocoa icing gives that bakery finish without a sugar bomb. Perfect for parties or a “just because” bake.

Ingredients:

Brownies:

• 1 cup white whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granular erythritol or monk fruit sweetener
• 1/2 cup unsweetened applesauce
• 1/3 cup skim milk or almond milk
• 2 large egg whites
• 2 tablespoons light oil (canola/grapeseed) or melted light butter
• 1 teaspoon vanilla extract

Glossy Icing:

• 2 tablespoons unsweetened cocoa powder
• 1/2 cup powdered erythritol (or powdered sugar)
• 1–2 tablespoons hot water
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk sweetener, applesauce, milk, egg whites, oil/butter, and vanilla.
4. Add dry to wet and mix until smooth. Spread into pan.
5. Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs. Cool 15 minutes.
6. For icing, whisk cocoa and powdered sweetener, then stir in hot water, vanilla, and salt until glossy and pourable.
7. Pour over warm brownies, tilt pan to coat, and let set 20 minutes before slicing.

Serve it: Cut small squares and dust with extra cocoa. Add rainbow sprinkles for a party-friendly twist.

How To Keep Calories Low Without Losing The Brownie Vibe

These tips work across recipes and help keep texture and flavor on point:

• Use intense cocoa: Higher-quality, Dutch-process cocoa or a mix of natural + Dutch for depth.
• Balance sweeteners: Zero-calorie sweeteners + a touch of real sugar or maple can round out flavor.
• Don’t overbake: Pull when the center is just set; carryover heat finishes the job.
• Chill for fudginess: A short fridge nap tightens the crumb and makes clean slices.
• Add espresso powder: Just 1/2–1 teaspoon makes chocolate taste richer without more calories.
• Portion smart: 16 squares from an 8×8 pan keeps servings light but satisfying.

Make-Ahead, Storage, And Freezing

• Store: Keep in an airtight container at room temp 1–2 days or in the fridge up to 5 days.
• Freeze: Wrap individual squares and freeze up to 2 months. Thaw at room temp or microwave 10–15 seconds.
• Reheat: A quick warm-up revives fudginess (especially for black bean and yogurt brownies).

Simple Swaps And Dietary Tweaks

• Gluten-free: Use oat flour or a 1:1 gluten-free blend where noted.
• Dairy-free: Swap almond milk, coconut oil, and dairy-free chips as needed.
• Lower sugar: Choose monk fruit/erythritol blends and minimize chocolate chips.
• Higher protein: Add a scoop of whey or plant protein; you may need a tablespoon more milk.

There you have it: eight ways to satisfy the brownie craving without going full sugar avalanche. Pick the one that matches your mood—super fudgy? Try the black bean or Greek yogurt. Need fast? Mug brownie. Sneaky veg? Zucchini’s your friend. Bake one this week and stash a few squares in the freezer for Future You. They’ll be thrilled.