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Greek Yogurt Brownies Recipe
Ash Tyrrell

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.
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Prep Time 10 minutes
Cook Time 30 minutes
30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.
  • Sprinkle of sea salt for a sweet-salty combo.
  • Extra chocolate chips or nuts for texture.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.