Greek Yogurt Brownies Fudgy (Printable)

Fudgy, protein-packed brownies featuring creamy Greek yogurt and rich chocolate flavors.

# What you need:

→ Wet Ingredients

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup melted coconut oil or unsalted butter
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Chocolate & Extras

11 - 1/2 cup dark chocolate chips
12 - 1/4 cup chopped walnuts or pecans (optional)

# How to make it:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk together Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
03 - In a separate bowl, sift together the cocoa powder, all-purpose flour, coconut sugar, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Gently stir in the dark chocolate chips and chopped nuts if using.
06 - Pour the batter into the prepared baking pan, smoothing the top. Sprinkle extra chocolate chips on top if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow the brownies to cool completely in the pan before cutting into squares.

# Expert Advice:

01 -
  • They're fudgy and rich but pack five grams of protein per brownie, so you're not secretly eating empty calories.
  • The Greek yogurt keeps them moist without the greasiness of oil-heavy brownies, and the texture is impossibly tender.
  • They come together in under forty minutes, and your kitchen smells like a chocolate shop the whole time.
02 -
  • Don't skip sifting the cocoa powder and flour—lumps of unsifted cocoa will taste bitter and gritty, and nobody wants that.
  • The baking time is tight; every oven runs different, so start checking at 22 minutes and pull them out the second the toothpick shows a few crumbs, not clean and not wet.
  • These brownies continue to set as they cool, so they'll seem almost too soft coming out of the oven—this is exactly right.
03 -
  • Use room temperature eggs and Greek yogurt—cold ingredients mix unevenly and can create lumps in your final batter.
  • Don't open the oven door to peek; just wait for the timer and do the toothpick test when the time is up, since opening the door lets heat escape and can affect baking time.
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