Greek Yogurt Brownies (Printable)

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

# What You Need:

→ Wet Ingredients

01 - ¾ cup plain Greek yogurt (2% or full fat)
02 - 2 large eggs or flax eggs for vegan option
03 - ⅓ cup maple syrup or sweetener of choice
04 - 1 tsp vanilla extract

→ Dry Ingredients

05 - ½ cup unsweetened cocoa powder preferably Dutch-processed
06 - ½ cup almond flour or oat flour
07 - ¼ tsp salt

→ Optional Add-Ins

08 - ¼ cup dark chocolate chips
09 - ¼ cup chopped nuts
10 - Additional toppings as desired

# Directions:

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

# Expert Suggestions:

01 -
  • Under 100 calories per square means you can have seconds without the guilt trip
  • The texture is surprisingly fudgy, not cakey or dry like so many healthier brownie attempts
  • You probably have everything in your kitchen right now, especially if you bake regularly
02 -
  • Underbaking slightly is your friend these continue cooking as they cool and that residual heat creates the fudgy texture everyone wants
  • The refrigeration step is not optional chilling them for at least an hour makes them easier to cut and improves the texture dramatically
  • These brownies taste even better on day two when the flavors have had time to develop and mingle together
03 -
  • Let your ingredients come to room temperature before starting for the smoothest batter and most even baking
  • The toothpick test should show moist crumbs not clean or wet finding that sweet spot takes practice but is worth it
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