Go Back

Greek Yogurt Brownies

These Greek Yogurt Brownies are a lightened-up version of the classic treat, combining fudgy chocolate flavor with healthier ingredients for a satisfying dessert without the heaviness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Greek
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Batter
  • 2/3 cup Sugar-Free Chocolate Chips (divided) Divided into two portions for melting and folding.
  • 1 teaspoon Coconut Oil Used for melting with chocolate.
  • 3/4 cup Plain Greek Yogurt Adds moisture and protein.
  • 1 large Egg Provides structure.
  • 1/4 cup Almond Milk Can substitute with any milk.
  • 1/2 cup Granulated Sweetener Sugar-free options like erythritol or coconut sugar work well.
  • 1 teaspoon Vanilla Extract Enhances chocolate flavor.
  • 1/2 cup Oat Flour Or use all-purpose flour.
  • 1/2 cup Unsweetened Cocoa Powder Main source of chocolate flavor.
  • 1 teaspoon Baking Powder Helps keep the brownies light.
  • 1/4 teaspoon Salt Balances sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Line an 8-inch x 8-inch brownie pan with parchment paper and lightly oil the pan.
  3. In a microwave-safe bowl, melt 1/3 cup of chocolate chips with coconut oil. Set aside to cool.
  4. In another bowl, whisk together the dry ingredients: oat flour, cocoa powder, sweetener, baking powder, and salt.
  5. In a large bowl, whisk together Greek yogurt, egg, vanilla extract, almond milk, and the melted chocolate mixture.
  6. Sift the dry ingredients into the wet ingredients and stir with a spatula until just combined.
  7. Fold in the remaining 1/3 cup of chocolate chips, distributing evenly.
  8. Pour the batter into the prepared brownie pan.
Baking
  1. Bake for 20-23 minutes, or until a toothpick inserted comes out clean.
  2. Cool on a rack for an hour before cutting into squares.

Notes

For storing, keep in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days. Can also freeze individual squares for up to a month.