Skip to Content

One Point Sheet Pan Brownies

 This One Point Sheet Pan Brownie is everything you’d want in homemade BUT lower in points than classic homemade brownies! The best part is that they can be ready in less than 30 minutes. They are the PERFECT chocolatey treat!

Servings: Makes 30 brownies

GREEN/BLUE/PURPLE: 1 Smartpoint for 1 brownie without frosting

 4 Smartpoints for 1 brownie with homemade chocolate glaze or 2 Smartpoints for 1 brownie with Pillsbury sugar free chocolate frosting

What ingredients do I need to make these One Point Sheet Pan Brownies? 

  • All-purpose flour
  • White granulated sugar substitute-I use Lakanto Monkfruit Baking Sweetener. It’s zero points, zero calories, and bakes and tastes just like sugar! 
  • Unsweetened cocoa powder-gives these brownies that chocolate taste. I use Great Value Unsweetened Baking Cocoa.
  • Salt
  • Baking soda-helps makes them rise
  • Vanilla extract-flavor
  • Light butterI use Land O’ Lakes light butter made with canola oil. You can use another light brand of butter but be sure to use butter and NOT margarine or “I can’t believe it’s not butter.” The light butter plays a key role in the texture and in the baking of these brownies.
  • Non fat plain Greek yogurt-makes these brownies moist and gives them a nice fluffy texture. Trust me-you won’t be able to taste the yogurt. 
  • Eggs
  • Hot water-blends the cocoa powder into the brownie mix 

What could I use for frosting?

My family insists these One Point Brownies be topped with my homemade frosting-NOW- before you read the ingredients and think WHAT?? How can this frosting me be WW friendly?   Now, I’ve tried many times to tweak my homemade frosting recipe by using Lakanto Monkfruit sweetener instead of real sugar and it creates a mouth-cooling effect-which throws off the entire frosting- so trust me when I say…it’s worth the points- this frosting takes these ONE POINT BROWNIES to a whole NEW LEVEL and makes them 4 Smartpoints for 1 serving or 9 Smartpoints for 2 servings if you frost them with this recipe – BUT I’m telling you- NO ONE will believe that these brownies are WW friendly! 

These brownies legitimately taste like a 20 point brownie with this homemade chocolate glaze frosting!

Brownies with homemade glazed chocolate frosting 

Frosting Ingredients:

  • 4 Tbsp unsalted butter
  • 1 cup white sugar
  • 4 Tbsp skim milk
  • 1/2 cup mini marshmallows
  • 1/2 cup milk chocolate chocolate chips 

 

How fo I make these One Point Sheet Pan Brownies? 

In a saucepan, melt the butter, milk, and sugar and bring to a boil. Let it boil for 2 minutes.

Add marshmallows and chocolate chips and stir until well combined. 

Add additional milk, if frosting needs thinning.

Spread chocolate glaze evenly over cooled brownies. 

 

Another great alternative to homemade frosting is the Pillsbury sugar free chocolate frosting. Just MELT  1/2 cup (8 Tablespoons) of this sugar free frosting in a microwavable bowl and evenly spread it over the top of the cooled brownies. This only makes the brownies 2 SmartPoints for 1 serving or 2 servings for 3 SmartPoints. 

You can find this frosting online HERE on Amazon or it can be found at my local Walmart, Kroger, or Super Target store.

How do I make these One Point Sheet Pan Brownies?

Preheat oven to 350 degrees.

In a large mixing bowl, combine the dry ingredients; flour, sugar substitute, cocoa, salt, and baking soda. 

Stir in hot water, lighted melted butter, and vanilla. Mix until well combined. 

Whisk in non fat plain Greek Yogurt and eggs. Mix until well combined. 

Spray a 10×15 baking or cookie sheet with non stick cooking spray.

Pour the brownie batter in prepared pan. Spread batter evenly throughout the pan. 

Bake for about 25-28 minutes, or until a toothpick, when inserted, comes out clean.

Remove from oven. Allow the brownies to cool for 5-10 minutes on the counter before cutting and serving.

Dust the tops of the brownies with powder sugar or add a layer of my chocolate frosting, if desired. 

 

 

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups white granulated sugar substitute (I use Lakanto Monkfruit Baking Sweetener
  • 1/4 cup unsweetened cocoa powder ( I use Great Value Unsweetened Baking Cocoa)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 4 Tbsp light butter made with canola oil, melted
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 2 large eggs
  • 1/2 cup non fat plain Greek Yogurt

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the dry ingredients; flour, sugar substitute, cocoa, salt, and baking soda. 
  3. Stir in hot water, melted light butter, and vanilla. Mix until well combined. 
  4. Whisk in non fat plain Greek yogurt and eggs. Mix until well combined. 
  5. Spray a 10×15 baking or cookie sheet with non stick cooking spray.
  6. Pour the brownie batter in prepared pan. Spread batter evenly throughout the pan. 
  7. Bake for about 25-28 minutes, or until a toothpick, when inserted, comes out clean.
  8. Remove from oven. Allow the brownies to cool for 5-10 minutes on the counter before cutting and serving.
  9. Dust the tops of the brownies with powder sugar or add a layer of my chocolate frosting, if desired. 

 

Servings: Makes 30 brownies

GREEN/BLUE/PURPLE: 1 Smartpoint for 1 brownie without frosting or 2 brownies for 3 Smartpoints

 4 Smartpoints for 1 brownie with homemade chocolate glaze or 2 Smartpoints for 1 brownie with Pillsbury sugar free chocolate frosting

 

Note:

  1. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
  2. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
Yield: 30

One Point Sheet Pan Brownies

One Point Sheet Pan Brownies

This One Point Sheet Pan Brownie is everything you'd want in homemade BUT lower in points than classic homemade brownies! The best part is that they can be ready in less than 40 minutes. They are the PERFECT chocolatey treat!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups white granulated sugar substitute-I use Lakanto Monkfruit Baking Sweetener
  • 1/4 cup unsweetened cocoa powder- I use Great Value Unsweetened Baking Cocoa
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 4 Tbsp light butter made with canola oil, melted
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 2 large eggs
  • 1/2 cup non fat plain Greek yogurt

Instructions

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, combine the dry ingredients; flour, sugar substitute, cocoa, salt, and baking soda. 
    3. Stir in hot water, melted light butter, and vanilla. Mix until well combined. 
    4. Whisk in non fat plain Greek yogurt and eggs. Mix until well combined. 
    5. Spray a (10 x 15) baking or cookie sheet with non stick cooking spray.
    6. Pour the brownie batter in prepared pan. Spread batter evenly throughout the pan. 
    7. Bake for about 25-28 minutes, or until a toothpick, when inserted, comes out clean.
    8. Remove from oven. Allow the brownies to cool for 5-10 minutes on the counter before cutting and serving.
    9. Dust the tops of the brownies with powder sugar or add a layer of my chocolate frosting, if desired. 


      Servings: Makes 30 brownies

      GREEN/BLUE/PURPLE: 1 Smartpoint for 1 brownie without frosting or 2 brownies for 3 Smartpoints

       4 Smartpoints for 1 brownie with homemade chocolate glaze* see notes for recipe or 2 Smartpoints for 1 brownie with Pillsbury sugar free chocolate frosting

Notes

Optional Homemade Frosting Recipe Ingredients:

  • 4 Tbsp unsalted butter
  • 1 cup white sugar
  • 4 Tbsp skim milk
  • 1/2 cup mini marshmallows
  • 1/2 cup milk chocolate chocolate chips 

Directions:

In a saucepan, melt the butter, milk, and sugar and bring to a boil. Let it boil for 2 minutes. Add marshmallows and chocolate chips and stir until well combined. Add additional milk, if frosting needs thinning.
Spread frosting evenly over cooled brownies. 

  • The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
  • The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
  • I use Land O' Lakes light butter made with canola oil. You can use another light brand of butter but be sure to use butter and NOT margarine or "I can't believe it's not butter." The light butter plays a key role in the texture and in the baking of these brownies. 

Nutrition Information:

Yield:

30

Amount Per Serving: Calories: 44Total Fat: 4gSaturated Fat: 0gCholesterol: 13mgSodium: 53mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 2g

Lindsay Sellars

Tuesday 9th of March 2021

How long do these keep and how do you store them?

Lindsay Kehl

Wednesday 7th of April 2021

Hi Lindsay

These are best stored in an air tight container in the fridge for up to 10 days. Just reheat in the microwave or air fryer or at room temperature.

Thanks

Sheet Pan Brownies Recipe - Sheet Pan Fudgy Brownies Recipe | Six Sisters' Stuff

Saturday 2nd of January 2021

[…] 8. One Point Sheet Pan Brownies – Pound Dropper […]

EJ

Saturday 5th of December 2020

These came out pretty good. I did use the 18x13pan but came out with 48 decent size brownies...did I cut them too small?

Danielle P.

Friday 19th of June 2020

I don’t know what I’m doing wrong. I’ve made these 3 times and they are coming out bland. I’m using the lakanto baking sweetener and the land o lakes butter with canola oil. They come out bitter instead of sweet. I just don’t know what I’m doing? Any suggestions?

Lindsay Kehl

Saturday 20th of June 2020

Hi Danielle

The only thing I could think of when you say they were bitter..is the unsweetened cocoa powder. I've tried a few different brands that have a bitter taste-which would be the reason for the "bitterness" that you are referring to.

I love the Great Value Unsweetened Baking Cocoa, 8 oz.Try using a different unsweetened baking cocoa and that will make a big difference.

Thank you!

Lisa Lee

Tuesday 2nd of June 2020

Hello! You are 100% correct on the use of a different type of butter.... I tried the ICBINB LIght with vegetable oil and my brownies "separated". It formed a top "layer" that separated from the rest of the brownie! On the positive side, they tasted delicious!! So, now I need to purchases the above-mentioned butter and try them again. I so appreciate you WW recipes and comments that help us along our weight loss journey! You provide so many helpful tips and delicious recipes that will help us be successful in our efforts to change our lifestyle to a healthier one! Please keep the recipes coming!

Skip to Recipe