Greek Yogurt Brownies Recipe
I have to admit, when I first tried making these Greek yogurt brownies, I wasn’t sure how fudgy they’d turn out. But wow—once I pulled them out of the oven, I was hooked.
They’re rich, chocolaty, and moist, yet feel so much lighter than traditional brownies. I love that I can enjoy a square (or two!) without the guilt. And the best part? They’re so simple to whip up, even on a busy day.
Ingredients
Here’s what I used to make these fudgy brownies, along with a few little tips I’ve learned:
- 1/2 cup all-purpose flour – whole wheat flour works too if you want extra fiber.
- 1/4 cup unsweetened cocoa powder – use dark cocoa for a bolder chocolate flavor.
- 1/4 teaspoon salt – balances the sweetness perfectly.
- 1/2 teaspoon baking powder – gives a gentle lift so brownies aren’t too dense.
- 1/2 cup granulated sugar – I sometimes swap with coconut sugar for a healthier twist.
- 1/3 cup plain Greek yogurt – don’t use flavored yogurt, it changes the taste.
- 1/4 cup unsalted butter, melted – coconut oil also works well here.
- 1 teaspoon vanilla extract – fresh vanilla makes a noticeable difference.
- 2 large eggs – room temperature eggs mix better.
- 1/4 cup dark chocolate chips – optional, but I always add them for extra gooey bites.
Optional toppings:
- Sprinkle of sea salt for a sweet-salty combo.
- Extra chocolate chips or nuts for texture.
Note: This recipe makes several servings (about 12 brownies, depending on how you slice them).
Variations
Want to switch things up? Here are some ideas I’ve tried:
- Dairy-free: Use coconut yogurt and coconut oil.
- Sugar-free: Swap sugar with a natural sweetener like monk fruit or erythritol.
- Extra flavor: Stir in a swirl of peanut butter or Nutella before baking.
- Nut lovers: Add chopped walnuts or pecans to the batter for crunch.
Cooking Time
Here’s how long this recipe takes me start to finish:
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Cooling Time: 20–30 minutes
- Total Time: About 60–70 minutes
Equipment You Need
These tools make baking so much easier:
- Mixing bowls – for keeping wet and dry ingredients separate.
- Whisk or hand mixer – helps create a smooth, lump-free batter.
- Measuring cups and spoons – accuracy matters in baking.
- 8×8 inch baking pan – gives the perfect brownie thickness.
- Parchment paper – prevents sticking and makes removing brownies simple.
- Spatula – spreads batter evenly in the pan.
- Cooling rack – lets brownies cool properly before slicing.
How to Make Greek Yogurt Brownies?
Making these brownies is simple, and I’ll walk you through every step. Each part is quick, but don’t rush—taking your time keeps the texture perfect.
Preheat the Oven
First, I preheat my oven to 350°F (175°C). While it’s heating, I line my baking pan with parchment paper, leaving extra over the sides so I can lift the brownies out easily later.
Mix Dry Ingredients
In a mixing bowl, I whisk together flour, cocoa powder, salt, and baking powder. This step makes sure everything blends evenly, so no one gets a salty bite or a clump of cocoa.
Prepare Wet Ingredients
In another bowl, I combine sugar, Greek yogurt, melted butter, vanilla, and eggs. Whisking until smooth creates that creamy base that makes the brownies fudgy.
Combine Everything
Now I fold the dry ingredients into the wet mixture. I’m careful not to over-mix—this keeps the brownies tender. At this point, I stir in chocolate chips for that gooey goodness.
Bake the Brownies
I pour the batter into my prepared pan and spread it evenly. Then I bake for about 25–30 minutes, checking with a toothpick. If it comes out with a few moist crumbs, I know they’re ready.
Cool and Slice
Once baked, I let the brownies cool in the pan for 10 minutes. Then I lift them out with the parchment paper and move them onto a cooling rack. After they’re fully cool, I slice them into squares.
Additional Tips for Making This Recipe Better
After making these brownies a few times, here are some tricks I’ve learned:
- I use Dutch-processed cocoa for a deeper chocolate taste.
- I never overbake—pulling them out a little early makes themextra fudgy.
- I like adding 1 teaspoon of espresso powder for a mocha kick
- If I’m feeling creative, I swirl in peanut butter or add shredded coconut.
- I often make a double batch and freeze half for easy future treats.
How to Serve Greek Yogurt Brownies?
Serving these brownies can be as simple or as fancy as you like. I sometimes enjoy them plain, but here are fun ideas:
- Warm with a scoop of vanilla ice cream or Greek yogurt.
- Paired with a hot cup of coffee or espresso.
- Topped with fresh berries for color and tang.
- Sprinkled with crushed nuts for extra crunch.
Nutritional Information
Here’s a quick look at the nutrition per brownie (approximate):
- Calories: 120
- Protein: 4g
- Carbohydrates: 14g
- Fat: 6g
Make Ahead and Storage
Room Temperature
I keep them in an airtight container for up to 3 days.
Refrigerator
They stay fresh for up to a week when sealed properly in the fridge.
Freezer
I wrap individual squares in plastic wrap and freeze them for up to 2 months. To serve, I let them thaw at room temperature for about an hour.
Why You’ll Love This Recipe?
This recipe has quickly become a favorite in my kitchen. Here’s why I think you’ll love it too:
- Easy to prepare – simple steps, no fancy skills required.
- Healthier twist – Greek yogurt lightens up the recipe without losing fudginess.
- Versatile – you can swap ingredients and add fun mix-ins.
- Perfect texture – moist, chewy, and chocolaty every time.
- Great for sharing – makes enough to enjoy with family or friends.
Greek Yogurt Brownies Recipe
Ingredients
Method
- First, I preheat my oven to 350°F (175°C). While it’s heating, I line my baking pan with parchment paper, leaving extra over the sides so I can lift the brownies out easily later.
- In a mixing bowl, I whisk together flour, cocoa powder, salt, and baking powder. This step makes sure everything blends evenly, so no one gets a salty bite or a clump of cocoa.
- In another bowl, I combine sugar, Greek yogurt, melted butter, vanilla, and eggs. Whisking until smooth creates that creamy base that makes the brownies fudgy.
- Now I fold the dry ingredients into the wet mixture. I’m careful not to over-mix—this keeps the brownies tender. At this point, I stir in chocolate chips for that gooey goodness.
- I pour the batter into my prepared pan and spread it evenly. Then I bake for about 25–30 minutes, checking with a toothpick. If it comes out with a few moist crumbs, I know they’re ready.
- Once baked, I let the brownies cool in the pan for 10 minutes. Then I lift them out with the parchment paper and move them onto a cooling rack. After they’re fully cool, I slice them into squares.
Notes
- I use Dutch-processed cocoa for a deeper chocolate taste.
- I never overbake—pulling them out a little early makes themextra fudgy.
- I like adding 1 teaspoon of espresso powder for a mocha kick
- If I’m feeling creative, I swirl in peanut butter or add shredded coconut.
- I often make a double batch and freeze half for easy future treats.
