Name: Greek Yogurt Brownies Recipe
Prep time: 10 min
Cook time: PT-492050H1M28S
Total time: 1 h 35 min
Cuisine: American
Ingredients: ¾ cup plain Greek yogurt (2% or full fat); 2 large eggs (or flax eggs); ⅓ cup maple syrup (or sweetener of choice); 1 tsp vanilla extract; ½ cup unsweetened cocoa powder; ½ cup almond flour or oat flour; ¼ tsp salt; ¼ cup dark chocolate chips; Chopped nuts or toppings as desired

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Introduction

These Greek Yogurt Brownies offer a moist and rich dessert with a wholesome twist. Using Greek yogurt adds protein and keeps the brownies tender, making them a delicious and slightly healthier treat for any occasion.

A square baking pan lined with parchment paper holds thick, rich chocolate batter spread evenly inside. The batter is dark brown and slightly shiny, with a rough texture. Scattered on top are small, round, dark chocolate chips that add a contrasting spotty pattern. The pan rests on a white marbled surface with a smooth, minimal look in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup plain Greek yogurt (2% or full fat)
2 large eggs (or flax eggs)
⅓ cup maple syrup (or sweetener of choice)
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup almond flour or oat flour
¼ tsp salt
Optional: ¼ cup dark chocolate chips, chopped nuts, or toppings

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the Greek yogurt, eggs (or flax eggs), maple syrup, and vanilla extract until smooth.
Step 3: In a separate bowl, combine the unsweetened cocoa powder, almond or oat flour, and salt.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. If using, fold in chocolate chips, nuts, or your preferred toppings.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 6: Allow the brownies to cool completely in the pan, then refrigerate for about 1 hour before slicing into squares to help them set.

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
Try replacing maple syrup with honey or agave syrup for different flavors.
Add a pinch of cinnamon or espresso powder to deepen the chocolate taste.
Use oat flour for a nuttier, lighter texture or almond flour for a denser, moist brownie.
Mix in chopped walnuts or pecans for extra crunch and flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. This keeps them moist and fresh. You can also freeze them for up to 2 months; thaw in the fridge before serving. Reheat briefly in the microwave if desired, but they are delicious chilled.

How to Serve

The image shows a stack of three thick, square chocolate brownies with a cracked, shiny top layer and rich, dark brown inside. The top brownie has several large, glossy chocolate chips embedded on its surface, adding texture and a slightly lighter brown color contrast. The brownies sit on a white marbled surface scattered with loose chocolate chips and crumbs, giving a casual, homemade feel. In the blurred background, more brownies can be seen alongside a white glass of milk, making the scene cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat Greek yogurt?

Yes, you can use low-fat or non-fat Greek yogurt, but full-fat yogurt will provide a richer texture and flavor.

How do I make flax eggs?

To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens, then use as a substitute for one egg.