No Pudge Brownies Clones

I haven't seen No Pudge Brownies in a while, but this recipe was developed as a clone.  My version of the recipe is for loaf pan brownies.  Like the old No Pudge Brownies, these are lower in fat -- or at least if you make them with Greek yogurt as directed.  Over the years I've made various substitutions including chocolate pudding, sour cream and then a hybrid made with yogurt and sour cream. Apparently these brownies are foolproof. Update: I even recently made them with gluten-free flour. Update 2: Tried with cottage cheese and it worked too!

The brownies aren't decadent, but they are pretty good and definitely satisfy chocolate cravings.  I actually prefer them over richer brownies sometimes depending on my mood.

8 Inch Pan Greek Yogurt Brownies

The recipe card version below is for loaf pan brownies. If you want to try the full 8 inch pan version, here are the ingredients.

• ¾ cup flour (95 grams)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup sugar (200 grams)
• ½ cup unsweetened natural or Dutch cocoa powder (40 grams)
• 2 teaspoon cornstarch
• 1 large egg or 2 egg whites
• 2 teaspoons vanilla
• ⅔ cup Greek Yogurt (160 grams)
• ⅓ cup chocolate chips

Mix all dry ingredients (flour through cornstarch) in a bowl. Make a well in center and add egg, vanilla and yogurt. Stir well, then stir everything together and add chips. Spread in a greased 8 inch pan and bake for 25 to 30 minutes or until brownies appear set.

No Pudge Brownies Loaf Pan Clone

Here's the recipe as written for an 8 ½ by 4 ½ inch loaf pan. If you only have a 9x5, that should be fine, but check the brownies at 20 minutes since a larger, flatter surface area will cause them to cook faster.

Gluten-Free Version

I recently made a batch of these using the equivalent (48 grams) of gluten-free flour. It worked perfectly! The brand I tested with was Thomas Keller's Cup4Cup.

Cottage Cheese Brownies

I recently (2023) made these with cottage cheese and it worked well! The batter was a bit dryer, so I added a tablespoon of cold coffee (water would be fine too), then spread it in the pan and tapped smooth. Bake time was longer, but I think that's because I used an 8x4 inch pan rather than an 8 ½ by 4 ½ inch pan. Deeper dish brownies take longer.

Mini Loaf Pans

For portion control, you can divide the batter between cavities of a mini loaf pan silicone mold. The one in the photo is something I bought at Hobby Lobby, but there are lots to choose from. My silicone mold is similar to this one. Instead of making 8 brownies, loaf pan size cavities should give you 6 2 oz (56 grams) brownies. This is really going to depend on the size of your molds. Bake time for rectangular shaped mini loaf pan brownies was 18 minutes at 325 degrees F. You could also use a square one for larger batches.

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Recipe

No Pudge Brownie "Clones"

Anna

A delicious reduced fat brownie recipe

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 123 kcal

Ingredients

 

• 6 tablespoons all-purpose flour or 7 tablespoons cake flour (48 grams)
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup granulated sugar (100 grams)
• ¼ cup Dutch process cocoa powder (20-24 grams)
• 1 teaspoon cornstarch
• 2 tablespoons lightly beaten egg (25 grams)
• 1 teaspoon vanilla extract
• 3 ounces or a slightly heaping ⅓ cup of Greek yogurt or prepared chocolate pudding or cottage cheese 4% fat cottage cheese, mostly curds and as little liquid as possible.
• 3 tablespoons chocolate chips (or to taste)
• 1 tablespoon cold coffee or water

Instructions

 

• Preheat oven to 350 degrees F. Line an 8 ½ by 4 ½ inch metal loaf pan with foil and spray with baking spray.
• Mix all dry ingredients (flour through cornstarch) together in a bowl. Make a well in the center and add egg, vanilla and yogurt (or pudding). Add 1 tablespoon cold coffee or water.
• Mix all the ingredients together and stir in the chocolate chips. Spread in the pan and bake in lower third of the oven for 25 minutes. If using an 8x4 inch pan, it may take up to 35 minutes. Brownies will appear set and internal temperature will top out over 204 degree F. Remove from oven and let cool completely. Lift from pan, peel away foil and cut into squares.

Silicone Mold

• You can also bake these in small silicone loaf pans. To use silicone loaf pans, put about 2 oz (56 grams) of batter in each pan. Bake at 325 degrees F for 18 minutes. Depending on the size of your molds, this should give you six large rectangular brownies.

Nutrition

Serving: 42gramsCalories: 123kcalCarbohydrates: 23gProtein: 2gFat: 3g

Keyword Greek Yogurt, No Pudge

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