Low Calorie Greek Yogurt Brownies

That first hiss from the cooker tells you something good is happening. You're standing there, maybe kinda nervous, waiting for that soft steam cue that means things are just about set. That valve hiss brings a little excitement you can't quite fake.

You remember the smell starts to fill the kitchen just right. It's not too sweet or overpowering, but that warm chocolatey scent sneaks in your nose making you hungry fast. You feel like anything's possible when you're using your pressure cooker.

And when the timer dings, you gotta wait the slow release. It's tough but oh so worth it. The sealing ring's done its job, and your brownies are gonna come out moist and perfect every time.

Why This Recipe Works Every Single Time

• Simple Ingredients you probably already have sitting around.
• Moist texture thanks to Greek yogurt keeping things soft and light.
• Quick pressure cooking locks in flavor fast with that vibe of old-school baking.
• Minimal mess no need for lots of bowls or complicated stirring.
• Flexible flavors swap your favorite chips or sweeteners to make it yours.
• Perfect portion this size won't leave you feeling overwhelmed but satisfies your sweet tooth.
• Healthier twist lowering calories while keeping chocolatey goodness.

What Goes Into the Pot Today

• ½ cup chopped chocolate - choose your fave kind, dark or semi-sweet works real good.
• 1 cup vanilla yogurt - Greek style to keep those brownies nice and moist.
• ½ teaspoon vanilla extract for that classic flavor punch.
• ½ cup sugar of choice - white, brown, or sugar-free if you wanna keep it light.
• ¾ cup all-purpose flour - gluten-free if you need to, it still works great.
• ½ cup cocoa powder - for that deep chocolaty flavor you crave.
• ½ teaspoon baking soda to help those brownies rise just the right amount.
• ½ cup milk of choice - I used unsweetened almond milk, but any kind works.
• 1 cup chocolate chips optional but recommended for extra gooey pockets.

The Full Pressure Cooker Journey

Step one you preheat the oven to 350 degrees (175 Celsius) and grease a 9x9 inch baking pan. Yes you gotta do this part first because you'll finish these brownies in the oven after.

Next, melt the chopped chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. That's gonna keep it from burning and clumping up.

Then grab a large mixing bowl and combine the vanilla yogurt, melted chocolate, vanilla extract, and sugar. Mix it all until smooth and blended well.

After that sift in the flour, cocoa powder, and baking soda. Stir just until you don't see dry flour anymore. Gotta be careful not to overmix here.

Add your milk next and mix until smooth. This helps keep the texture right on point. Fold in chocolate chips if you're using them, don't overdo it.

Pour the batter into the greased pan and spread it out even. Don't forget about those edges.

Bake for 25 to 30 minutes or until a toothpick poked in the center comes out clean-ish. Cool in the pan before slicing so those brownies hold together nice.

Valve Hacks You Need to Know

• When you seal the cooker make sure the sealing ring is sitting just right. If it's off, you won't get the proper pressure.
• Listen for the valve hiss before you start timing. That hiss means it's up to pressure and the baking can really begin.
• Use slow release instead of quick release for these brownies. It helps avoid cracks on top and keeps moist.
• If you notice the water level (broth depth) looks low, add a little more water before sealing so no burn warnings pop up.

Your First Taste After the Wait

When you finally cut into those brownies you notice the fudgy texture that's not too cakey or dense. It hits that perfect spot where moist meets rich.

The chocolate flavor is deep but balanced with a hint of vanilla from the yogurt and extract. It kinda surprises you with how fresh and soft it feels.

And if you added those chocolate chips, expect little gooey pockets of melty chocolate that just make every bite a teeny celebration in your mouth.

How to Store This for Later

You can keep these brownies fresh by wrapping the cooled squares in plastic wrap or storing them in an airtight container. That helps lock in moisture and flavor.

If you want to keep them longer, pop them in the fridge. They'll last about a week there and actually get a little fudgier as they chill.

For even later snacking freeze the brownies by wrapping each square individually then putting in a freezer bag. Thaw at room temp or zap in the microwave for a few seconds.

What People Always Ask Me

• Can I use non-Greek yogurt? You can, but Greek yogurt makes the texture way better and keeps calories down.
• What if I don't have a pressure cooker? This recipe finishes baking in the oven, so you can melt chocolate on the stove and still get brownies.
• Can I use a different sweetener? Totally, sugar choices are flexible here. Just tastes best with your fave type.
• Why slow release instead of quick? Slow release stops the surface from cracking and keeps the brownies moist inside.
• Do I have to add chocolate chips? Nope, they're just for extra gooey bites. The brownies are yummy on their own.
• Why is broth depth important? You gotta have enough water in the cooker so it doesn't burn and keeps steam going for the best pressure.