Greek Yogurt Brownies Recipe

If you’re on the hunt for a rich, fudgy brownie that feels a little indulgent yet sneaky-healthy, you’re going to love what I’ve got for you today. This Greek Yogurt Brownies Recipe is seriously one of my favorites because it swaps out heavy butter for creamy Greek yogurt, making the brownies moist and dense without all the guilt. Plus, the chocolate is just perfect — rich and deeply chocolatey — with a beautiful texture that will have everyone asking for seconds!

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Ingredients You’ll Need

Every ingredient here plays its part to create brownies that are moist, rich, and just sweet enough. I love using oat flour for a slightly nuttier flavor, but all-purpose flour works just fine. And don’t skip the Greek yogurt — it’s the secret to that delightful fudgy texture.

• Sugar-Free Chocolate Chips: Using quality chocolate chips makes a big difference; I like to melt half and fold the rest in for pockets of melty goodness.
• Coconut Oil: Adds a subtle richness; if you don’t have it, unsalted butter works too but changes the flavor slightly.
• Plain Greek Yogurt: This keeps the brownies moist and tender without the extra fat from butter or oil.
• Egg: Helps bind everything together, don’t skip it!
• Almond Milk (or Milk of Choice): Adds moisture; I prefer almond milk for a mild, slightly nutty hint.
• Granulated Sweetener (Erythritol, Coconut Sugar, or Brown Sugar): Flexible sweetening options let you choose based on your diet and preference.
• Vanilla Extract: This simple addition amps up the chocolate flavor beautifully.
• Oat Flour or All-Purpose Flour: Oat flour gives a tender crumb and a bit of whole-grain flavor.
• Unsweetened Cocoa Powder: Use a good quality one for the richest chocolate impact.
• Baking Powder: Gives just a little lift without making the brownies cakey.
• Salt: Balances the sweetness and enhances the chocolate flavor.

Variations

I love tweaking this Greek Yogurt Brownies Recipe depending on what I’m craving or what ingredients I have on hand—you’ll find it’s forgiving and fun to experiment with.

• Nuts or Chocolate Chunks: Adding walnuts or pecans gives a lovely crunch; I often toss in chopped chocolate chunks instead of chips for a gooier texture.
• Flavored Extracts: Try a dash of espresso or peppermint extract for a grown-up twist—you’d be surprised how much flavor you can add!
• Flour Substitution: Gluten-free friends can substitute oat flour for a certified gluten-free blend; results stay fudgy and moist.
• Sweetener Adjustment: If you prefer sweeter brownies, adding a tablespoon more sweetener works well without overpowering.

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). Then, line an 8×8-inch pan with parchment paper and give it a light oiling so your brownies slide right out. Melt half your chocolate chips with coconut oil in the microwave—stir every 20 seconds until smooth. Let that cool slightly; this prevents the eggs from cooking when mixed in later.

Step 2: Whisk Together the Dry Ingredients

In a separate bowl, combine oat flour, cocoa powder, your choice of sweetener, baking powder, and salt. Give it a good whisk to blend everything evenly — this ensures you don’t end up with any clumpy pockets of cocoa or baking powder.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the Greek yogurt, egg, vanilla, milk, and your melted chocolate mixture until the batter is smooth and glossy. This is where the magic happens—the Greek yogurt creates such a luscious texture that makes these brownies stand out.

Step 4: Combine and Fold

Sift the dry ingredients into the wet ingredients and fold gently with a silicone spatula until just combined—don’t overmix or you risk tough brownies! Then fold in the remaining chocolate chips, giving a few even little pockets of melted chocolate through the batter.

Step 5: Bake and Cool

Pour the batter into your prepared pan, smooth it out, and bake for 20-23 minutes. Use a toothpick to check doneness—when it comes out clean or with a few moist crumbs, it’s ready. The brownies will firm up as they cool, so don’t overbake! Let them cool on a wire rack for at least an hour before cutting into squares.

How to Serve Greek Yogurt Brownies Recipe

Garnishes

I like to sprinkle a few extra chocolate chips on top just before baking for extra melty pockets, or dust the cooled brownies lightly with powdered sugar for a pretty finish. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful companion on the side, especially if you’re serving for dessert.

Side Dishes

While these brownies stand perfectly on their own, my family loves pairing them with fresh berries or a tangy raspberry coulis to cut through the richness. For a cozy coffee break, serve with a strong black coffee or a creamy latte.

Creative Ways to Present

For birthdays or special occasions, I like cutting these into bite-sized squares and stacking them on a pretty plate with fresh mint leaves. You can even layer them in a jar with whipped cream and berries for an elegant parfait-style dessert that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge, where they stay deliciously moist for 3-4 days. I usually separate layers with parchment paper to keep them from sticking together, which makes grabbing a brownie a breeze.

Freezing

I’ve frozen these brownies before with great results—just wrap individual squares tightly in plastic wrap and pop them into a freezer-safe bag. They keep well for up to a month. When you’re ready, thaw at room temperature or gently warm in the microwave.

Reheating

To rejuvenate chilled or frozen brownies, a 10-15 second zap in the microwave works wonders to bring back that soft, melty texture. Just be careful not to overheat, or they’ll dry out. You can also warm a brownie slice in a low oven wrapped in foil for 5-7 minutes.

FAQs

Final Thoughts

This Greek Yogurt Brownies Recipe has become a staple in my kitchen because it gives me that indulgent chocolate fix without the usual heaviness. Whenever I make it, friends and family can’t believe how moist and fudgy these brownies are despite being a bit lighter. Give it a try next time you want something sweet but not too guilty—you’ll enjoy every delicious bite, and I’m pretty sure it’ll become your go-to brownie recipe too!

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