Greek Yogurt Brownies (Printable Version)

Rich, fudgy chocolate squares made with Greek yogurt instead of butter. Under 100 calories each with 5g protein.

# What You'll Need:

→ Wet Ingredients

01 - 3/4 cup plain Greek yogurt (2% or full fat)
02 - 2 large eggs
03 - 1/3 cup maple syrup
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
06 - 1/2 cup almond flour or oat flour
07 - 1/4 teaspoon salt

→ Optional Add-Ins

08 - 1/4 cup dark chocolate chips
09 - 1/4 cup chopped nuts

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
03 - In a separate bowl, combine cocoa powder, almond flour or oat flour, and salt.
04 - Gently fold dry ingredients into wet mixture just until combined. Be careful not to overmix.
05 - Stir in chocolate chips, nuts, or other toppings if desired.
06 - Pour batter into prepared pan and smooth top with spatula.
07 - Bake for 20-25 minutes, until center is just set and toothpick comes out with a few moist crumbs.
08 - Place pan on wire cooling rack and let brownies cool completely.
09 - Refrigerate for at least 1 hour before slicing into 12 squares for best texture.

# Expert Tips:

01 -
  • You get that intense chocolate satisfaction while actually eating something nutritious
  • They stay incredibly fudgy for days and somehow taste even better cold from the fridge
02 -
  • Overbaking is the enemy. Check at 20 minutes and pull them out when a toothpick has moist crumbs.
  • They taste infinitely better after chilling. The texture transforms from good to incredible.
03 -
  • Room temperature ingredients mix together more easily and create better texture
  • Let the pan cool on a wire rack to prevent the bottom from getting soggy
Go Back