Cookbook author and pastry chef Marisa Churchill lightens traditional brownies with thick Greek yogurt instead of butter, and egg whites rather than whole eggs. (This recipe has 130 calories and 8 grams of fat per brownie.) If you want to use a sugar substitute here, Churchill says to replace up to a 1/4 cup of the sugar with several tablespoons of a natural sweetener. Watch more of her brownie-making tips in this CHOW Tip video.
Try it with our buttercream recipe to really put this dessert over-the-top.