These Yogurt Mousse Brownies are the dessert healthy foodies didn’t know they needed. It’s a high-protein recipe packed with 7 grams of protein and only 150 calories per serving. Its texture is soft like a mousse unlike classic brownies and it’s a great treat to fix your chocolate cravings without guilt.
I love baking, I love brownies, but above all, I love making unconventional, funky, and special versions that still keep the essence of the classic recipe and with wholesome ingredients, like I did with my Fudgy Date Brownies or Sweet Potato Brownies.
These mousse brownies take this to a whole new level. The recipe takes the core of brownies and turns it into a completely different texture with a mousse crumb but still with the rich chocolate taste.
Ingredients and Substitutions
- Vanilla Greek Yogurt – Substitute with plain Greek yogurt or Skyr yogurt and add some vanilla extract. Choose a high-protein, low-sugar variety for best nutritional profile.
- Egg – Use organic, free-range eggs if possible. I haven’t tried this recipe with egg replacers.
- Peanut Butter – Substitute with almond butter, cashew butter, or sunflower seed butter for nut-free option. Choose natural, unsweetened nut butters for better control over sugar content.
- Cocoa powder – Substitute with cacao powder for added nutrients. Use unsweetened Dutch-processed cocoa for a smoother, less bitter taste.
- Granulated Sweetener – Substitute with stevia or monk fruit sweetener for zero-calorie option. Choose a sweetener that measures like sugar for easy substitution.
- Chocolate Chips – Substitute with cacao nibs or chopped dark chocolate for lower sugar content. Choose sugar-free chocolate chips for a low-carb option.
How to Make Yogurt Mousse Brownies
This recipe is surprisingly easy to whip up with the recipe card further down, but I’ve added below a few pictures of the key steps.
Pour all the batter ingredients in a mixing bowl.
Stir the batter until it’s combined and smooth.
Pour the batter into a square pan lined with parchment paper.
Bake the mousse brownies for about 30 minutes at 350 °F (180 °C).
Expert Tips
- Temperature control – Use room temperature ingredients for better mixing and consistent texture.
- Mixing technique – Gently fold ingredients to avoid overmixing, which can lead to dense brownies.
- Baking time – Start checking at 30 minutes to avoid overbaking, as these brownies should maintain a mousse-like texture.
- Cooling method – Allow brownies to cool completely before cutting for cleaner slices.
- Flavor enhancement – Add a teaspoon of instant coffee powder to intensify the chocolate flavor.
- Texture variation – Swirl in a tablespoon of extra peanut butter on top before baking for visual appeal and flavor pockets.
- Serving suggestion – Chill the brownies for an hour before serving for a firmer, more mousse-like texture.
- Portioning – Use a plastic knife for cleaner cuts when slicing the brownies.
More Unconventional Brownie Recipes
Prevent your screen from going dark
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Preheat the oven to 350 °F (180 °C). Line 8-inch x 8 inch square pan with parchment paper. Slightly oil with cooking oil spray.
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In a mixing bowl, whisk egg, sweetener, and yogurt.
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Stir in the peanut butter and cocoa powder until it forms a thick brownie batter.
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Fold in chocolate chips if used and stir to incorporate.
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Pour the batter into the prepared pan.
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Bake the brownies for 35-40 minutes at 350 °F (180 °C) until the top is dry and set and a toothpick inserted in the center comes out with a few crumbs on it, meaning the texture is still soft and like a mousse.
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Let the brownies cool down in the pan for 10 minutes. Sprinkle some extra chocolate chips on top if you like so they melt as the brownies cool down.
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Transfer the brownies to a cooling rack, slice them, and store the slices in the fridge in an airtight container for up to 4 days.
Serving: 1 sliceCalories: 146.5 kcal (7%)Carbohydrates: 20 g (7%)Fiber: 5.2 g (22%)Net Carbs: 14.8 gProtein: 7.1 g (14%)Fat: 11.2 g (17%)Saturated Fat: 3.6 g (23%)Polyunsaturated Fat: 1.9 gMonounsaturated Fat: 4 gTrans Fat: 0.002 gCholesterol: 22.1 mg (7%)Sodium: 80.3 mg (3%)Potassium: 136.9 mg (4%)Sugar: 2.6 g (3%)Vitamin A: 44.6 IU (1%)Vitamin B12: 0.05 µg (1%)Vitamin D: 0.1 µg (1%)Calcium: 43.6 mg (4%)Iron: 0.8 mg (4%)Magnesium: 40.8 mg (10%)Zinc: 0.7 mg (5%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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