These Greek Yogurt Brownies are rich, fudgy, chocolatey, and surprisingly simple to make. Greek yogurt adds moisture and a creamy texture while helping create brownies that feel indulgent without requiring a large amount of butter or oil.
With deep chocolate flavor, a soft center, slightly chewy edges, and plenty of cocoa, these brownies are perfect for dessert, afternoon snacks, lunchboxes, or satisfying a chocolate craving. They are especially delicious served slightly warm with a scoop of vanilla ice cream.
Origin Information
Brownies are a classic American dessert that became popular in the late 19th and early 20th centuries. Traditional brownie recipes generally rely on butter or oil, sugar, eggs, flour, and chocolate or cocoa powder.
Greek yogurt brownies are a modern variation that incorporates thick strained yogurt into the batter. Greek yogurt contributes moisture and a subtle tang while allowing the recipe to use less added fat than many traditional brownie recipes.
Tips
Use full-fat or 2% plain Greek yogurt for the richest texture. Nonfat Greek yogurt also works, although the brownies may be slightly less rich.
Do not overmix the batter after adding the flour. Overmixing can develop gluten and make the brownies cakey or tough.
For fudgier brownies, slightly underbake them rather than waiting for a completely clean toothpick.
Allow the brownies to cool completely before cutting. The center continues to set as the brownies cool.
For exceptionally clean slices, refrigerate the cooled brownies for 30–60 minutes before cutting.
Use unsweetened cocoa powder so you can control the sweetness of the recipe.
A little espresso powder can intensify the chocolate flavor without making the brownies taste like coffee.
For extra chocolate flavor, fold in dark chocolate or semisweet chocolate chips.
Storage Information
Store cooled brownies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days. Allow them to sit at room temperature briefly before serving for a softer texture.
Greek Yogurt Brownies freeze well. Wrap individual pieces tightly and place them in a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw at room temperature or overnight in the refrigerator.
Ingredient Notes
Greek Yogurt: Greek yogurt provides moisture, creaminess, and a subtle tang. Its thick consistency helps create a rich brownie texture.
All-Purpose Flour: Flour provides structure. Measure it carefully so the brownies do not become dry.
Unsweetened Cocoa Powder: Cocoa powder gives the brownies their deep chocolate flavor and dark color.
Granulated Sugar: Sugar provides sweetness and contributes to the fudgy texture.
Brown Sugar: Brown sugar adds moisture and a subtle caramel flavor.
Eggs: Eggs bind the ingredients together and provide structure while helping create a soft center.
Butter: Melted butter contributes richness and enhances the chocolate flavor.
Vanilla Extract: Vanilla balances the cocoa and adds warmth.
Salt: Salt intensifies the chocolate flavor and balances the sweetness.
Baking Powder: A small amount provides gentle lift without making the brownies overly cakey.
Chocolate Chips: Optional chocolate chips add melted chocolate pockets throughout the brownies.
Serving Instructions
Serve these brownies at room temperature or slightly warm.
They are delicious with:
- Vanilla ice cream
- Fresh strawberries
- Raspberries
- Whipped cream
- Greek yogurt
- Peanut butter
- Almond butter
- Chocolate sauce
- Fresh berries
For a simple presentation, dust the cooled brownies with a little powdered sugar.
For an extra decadent dessert, warm one brownie for a few seconds and serve it with vanilla ice cream.
Greek Yogurt Brownies
Description
Rich and fudgy Greek Yogurt Brownies made with cocoa powder, Greek yogurt, butter, eggs, and chocolate chips. These easy homemade brownies are moist, chocolatey, and perfect for a healthier-feeling dessert.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the Greek yogurt, melted butter, eggs, granulated sugar, brown sugar, and vanilla extract.
- Whisk until the mixture is smooth and creamy.
- In a separate bowl, combine the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Use a rubber spatula or wooden spoon to stir gently until just combined.
- Do not overmix the batter.
- Fold in the chocolate chips if using.
- Transfer the batter to the prepared baking pan.
- Spread it evenly into the corners.
- Bake for approximately 22–28 minutes.
- Begin checking around the 22-minute mark. A toothpick inserted into the center should come out with a few moist crumbs for fudgy brownies.
- Avoid baking until the toothpick is completely clean if you prefer a moist, fudgy center.
- Remove the brownies from the oven and place the pan on a wire rack.
- Allow them to cool completely before slicing.
- For especially neat cuts, chill the brownies for 30–60 minutes before slicing into 16 squares.
Nutrition Facts
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 8g13%
- Sodium 90mg4%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tools
- 8×8-inch or 9×9-inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Sharp knife
