Greek Yogurt Brownies are a deliciously rich and fudgy dessert made with wholesome ingredients and no compromise on flavor. These brownies swap out heavy butter and oil for protein-packed Greek yogurt, giving them a dense, moist texture with a slight tang that balances the deep chocolatey taste. Whether you’re craving a post-dinner treat or a midday pick-me-up, these brownies deliver big on satisfaction while being a bit lighter than traditional versions. They’re perfect for anyone looking to indulge in a guilt-reduced way without sacrificing that classic brownie experience.
What Makes This Dessert Special?
Greek Yogurt Brownies stand out because they’re incredibly rich and chocolaty while being lower in fat and higher in protein. The Greek yogurt keeps them moist and chewy, and the cocoa powder gives them that deep, intense chocolate flavor. These brownies come together quickly in one bowl, making cleanup a breeze. They’re a great option for health-conscious bakers or anyone who wants to enjoy a classic treat with a modern twist.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 9 brownies
Ingredients
- ½ cup plain Greek yogurt (full-fat or 2%)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup dark chocolate chips or chunks (optional for extra richness)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
3. Add Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking soda. Stir with a spatula until just combined—do not overmix. Fold in chocolate chips if using.
4. Bake and Cool
Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool in the pan before slicing into squares.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Swap Greek yogurt for a dairy-free alternative and use flax eggs.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter and swirl before baking.
- Extra Chocolate: Add a chocolate ganache or drizzle over the top after baking.
- Nutty Crunch: Add chopped walnuts or pecans for texture.
Equipment You’ll Need
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- 8×8-inch baking pan
- Oven
Nutritional Information (Per Brownie)
- Calories: ~170
- Fat: 6g
- Carbohydrates: 24g
- Protein: 5g
- Sugar: 14g
(Nutritional values may vary depending on exact ingredients used.)
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep for up to 5–6 days for maximum freshness.
- Freezing: Wrap individually and freeze for up to 1 month. Thaw at room temperature.
My Cooking Experience
With over 4 years in the kitchen experimenting with healthier dessert recipes, these Greek Yogurt Brownies have been one of my best discoveries. They strike the perfect balance between indulgent and nourishing. I’ve served them to friends who couldn’t believe they were made without butter or oil. The key is not to overbake them—this keeps the texture dense and fudgy, just like a great brownie should be.
Conclusion
Greek Yogurt Brownies are a smart twist on a timeless dessert. They’re fudgy, flavorful, and come together with minimal effort, making them a great choice for bakers of all levels. Whether you’re baking for a crowd or just yourself, these brownies are sure to satisfy your chocolate cravings while keeping things a bit lighter. Give them a try—you might just have a new go-to recipe for every occasion.
Greek Yogurt Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
- Sift in the cocoa powder, flour, salt, and baking soda. Stir with a spatula until just combined—do not overmix. Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool in the pan before slicing into squares.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep for up to 5–6 days for maximum freshness.
- Freezing: Wrap individually and freeze for up to 1 month. Thaw at room temperature.
