Greek Yogurt Brownies Recipe

If you love brownies but want a twist that’s a little lighter and packed with protein, you’re going to adore this Greek Yogurt Brownies Recipe. These brownies come out delectably fudgy, with a rich chocolate flavor — but they use Greek yogurt to keep them moist and tender without any heavy oil or butter. I absolutely love how this turns out, and I can’t wait to share all the tips that make these brownies a total winner in my kitchen (and I bet they’ll become a favorite in yours, too!).

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Ingredients You’ll Need

The ingredients in this Greek Yogurt Brownies Recipe work together beautifully to create a rich, fudgy texture and deep chocolate flavor, all while sneaking in protein and cutting back on fat. When shopping, I recommend fresh Greek yogurt that’s plain and full-fat for the best creaminess, and opting for quality unsweetened cocoa powder to really elevate the chocolate notes.

• Sugar-Free Chocolate Chips: Dividing them lets you melt some for the batter and toss the rest in whole chunks for melty pockets of chocolate.
• Coconut Oil: Adds smoothness and richness while keeping things dairy-friendly if needed.
• Plain Greek Yogurt: This is the star that keeps brownies moist without oil-heavy texture – try to use a creamy, full-fat version.
• Egg: Binds ingredients and helps with structure.
• Almond Milk (or any milk): Adds moisture; I prefer almond or soy for a subtle nutty flavor, but any milk works fine.
• Granulated Sweetener: I’ve used erythritol, coconut sugar, or brown sugar—you can use whatever fits your sweetness and diet priorities.
• Vanilla Extract: Because vanilla and chocolate were made to be best friends.
• Oat Flour (or All-Purpose Flour): Oat flour adds a lovely nutty hint and chewy texture but AP flour works if that’s what you have.
• Unsweetened Cocoa Powder: Gives that deep chocolate flavor that’s rich but not overpowering.
• Baking Powder: Just enough lift to keep them tender without being cakey.
• Salt: Enhances all the chocolate flavor and balances sweetness.

Variations

One of the reasons I love this Greek Yogurt Brownies Recipe is how easy it is to personalize. You can tweak it based on what you have or what you’re craving that day, and still get delicious results.

• Nutty Add-In: I sometimes fold in chopped walnuts or pecans – my family goes crazy for the extra crunch combined with the gooey chocolate.
• Vegan Version: Swap the egg for a flax egg and use dairy-free yogurt and milk; it works surprisingly well if you want to keep it plant-based.
• Spiced-Up: Adding a pinch of cayenne or cinnamon adds a fun warmth and depth that’s especially great for fall baking.
• Sweetener Swap: If you prefer, use honey or maple syrup instead of granulated sweetener, but reduce the milk slightly to compensate for the extra liquid.

How to Make Greek Yogurt Brownies Recipe

Step 1: Prep Your Pan and Melt the Chocolate

Start by preheating your oven to 350°F (180°C) and lining an 8×8-inch brownie pan with parchment paper. Lightly oil the pan so the brownies don’t stick—that parchment makes cleanup a dream, trust me! Next, melt ⅓ cup of your chocolate chips together with coconut oil in a microwave-safe bowl. I like to do this in bursts of 20 seconds, stirring between so it melts evenly without burning. Let it cool while you prep the rest.

Step 2: Mix Dry Ingredients Separately

Whisk together oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt in a bowl. Sifting helps avoid lumps and ensures your brownies bake evenly—this little step always makes a difference in texture.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk together plain Greek yogurt, egg, vanilla extract, milk, and the cooled melted chocolate mixture. The key here is that the chocolate shouldn’t be hot or it can scramble the egg, so cooling is important. This wet mixture is rich and silky—your brownies’ fudgy foundation!

Step 4: Bring It All Together

Sift the dry ingredients into the wet and gently fold with a silicone spatula until just combined. Overmixing is a common pitfall that can make brownies tough, so stop as soon as you see no more flour. Then, stir in the rest of the chocolate chips to scatter melty bursts throughout.

Step 5: Bake and Cool

Pour your batter into the prepared brownie pan and spread evenly. Bake for about 20-23 minutes, but check at 20 by poking with a toothpick—it should come out mostly clean with a few moist crumbs for that perfect fudgy texture. Once out of the oven, cool on a rack for at least an hour before slicing. I know it’s tempting to cut right away, but cooling is key for clean squares that don’t crumble.

How to Serve Greek Yogurt Brownies Recipe

Garnishes

I like to sprinkle a little coarse sea salt on top just before baking—it enhances the chocolate flavor and provides that perfect sweet-salty punch. For parties, a dusting of powdered sugar or a few fresh berries turns these brownies into an elegant treat that feels extra special.

Side Dishes

These Greek yogurt brownies are rich, so I often serve them alongside a dollop of whipped cream or vanilla ice cream for contrast. A hot cup of coffee or a fresh berry salad also pairs beautifully, balancing indulgence with freshness.

Creative Ways to Present

For celebrations, I’ve layered cut brownies with cream and fresh fruit in a clear glass trifle bowl—people thought it was dessert magic! You could also drizzle melted dark chocolate or peanut butter over the top and add chopped nuts for a fancy finish that’s surprisingly simple.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. They stay moist and fudgy for 3-4 days—though honestly, they rarely last that long in my house! Keeping them cold helps preserve the Greek yogurt’s freshness and flavor.

Freezing

This Greek Yogurt Brownies Recipe freezes beautifully. I cut the cooled brownies into squares, wrap each tightly in plastic wrap, and pop them in a freezer-safe bag. When I’m ready for a treat, I thaw a few at room temperature—still delicious and fudgy just like fresh.

Reheating

If you want warm brownies, I recommend heating them gently in the microwave for 10-15 seconds or in a toaster oven to revive that gooey texture without drying them out. Avoid prolonged heat, which can make them tough.

FAQs

Final Thoughts

This Greek Yogurt Brownies Recipe is a keeper in my kitchen because it hits all those brownie cravings without the usual heaviness. I used to struggle with finding treats that felt indulgent but weren’t too rich, and discovering this combo was a game-changer. If you give these a try, I think you’ll see why they quickly became a family favorite around here. Grab your ingredients, give it a go, and enjoy every fudgy, chocolaty bite—you deserve it!

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