Greek Yogurt Brownies Recipe
If you’re looking for a guilt-free dessert that doesn’t compromise on flavor, Greek yogurt brownies are about to become your go-to treat. These brownies are rich, moist, and fudgy, yet lightened up with healthy ingredients like creamy Greek yogurt.
Ingredients
- 1/2 cup all-purpose flour or use whole wheat flour for added fiber
- 1/4 cup unsweetened cocoa powder dark cocoa for a richer flavor
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup granulated sugar replace with coconut sugar for a healthier option
- 1/3 cup plain Greek yogurt low-fat or full-fat, as per your choice
- 1/4 cup unsalted butter melted (can be substituted with coconut oil)
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup dark chocolate chips optional but highly recommended for gooey texture
- Sprinkle of sea salt for a salty-sweet kick
- Additional chocolate chips or nuts for texture
Instructions
- Set your oven to 350°F (175°C). Line your baking pan with parchment paper, allowing a slight overhang for easy removal.
- In a mixing bowl, combine all-purpose flour, cocoa powder, salt, and baking powder. Whisk together until evenly mixed.
- In another bowl, whisk together the granulated sugar, Greek yogurt, melted butter, vanilla extract, and eggs. Stir until smooth and creamy.
- Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined (do not over-mix to maintain tenderness). Stir in dark chocolate chips for an extra fudgy texture.
- Pour the batter into your prepared baking pan and spread it out evenly with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes. Transfer them to a cooling rack to cool completely before slicing into squares.
Notes
- At Room Temperature: Store brownies in an airtight container for up to 3 days.
- Refrigerator: Keep them in a sealed container in the fridge for up to 7 days.
- Freezer: Cut brownies into squares, wrap each piece tightly in plastic wrap, and freeze for up to 2 months. Defrost at room temperature for 1–2 hours before serving.