Save I discovered Greek yogurt brownies by accident on a Tuesday afternoon when I was determined to prove that healthy and indulgent didn't have to be enemies. My usual brownie recipe called for butter and oil in quantities that made me hesitate, so I started experimenting with what I had in the fridge—a tub of plain Greek yogurt staring back at me. The first batch surprised everyone: fudgy, rich, and somehow even more satisfying than the original. Now I can't make them any other way.
I made these for a small dinner party once, and someone asked for the recipe before dessert was even finished. They'd been genuinely surprised to learn the brownies had Greek yogurt in them, which felt like a small victory. Since then, they've become the dessert I bring when I want to seem thoughtful without spending hours in the kitchen.
Ingredients
- Plain Greek yogurt (2% or 0% fat): This is your secret weapon—it adds moisture and richness while keeping things lighter than oil alone ever could. I learned the hard way that flavored yogurt changes everything, so stick with plain.
- Eggs: Two large ones are all you need to bind everything together and give the brownies their tender crumb.
- Unsweetened applesauce: This adds natural sweetness and moisture without extra fat, and it makes the batter come together beautifully.
- Melted coconut oil or unsalted butter: Either works, though coconut oil keeps things slightly lighter if that matters to you.
- Vanilla extract: Just a teaspoon deepens all those chocolate notes.
- Unsweetened cocoa powder: Don't skip the sifting step—it breaks up any lumps and makes everything blend smoothly.
- All-purpose flour: Keep it simple here; there's no reason to complicate things.
- Coconut sugar or brown sugar: Both work, though coconut sugar feels slightly gentler on the palate.
- Baking powder: Just enough to help them rise slightly without making them cake-like.
- Salt: A quarter teaspoon brings out the chocolate flavor in ways you won't notice until it's missing.
- Dark chocolate chips: These are optional but worth it—they add little pockets of extra indulgence throughout.
- Walnuts or pecans: Completely optional, but if you add them, chop them finely so they distribute evenly.
Instructions
- Heat your oven and prepare the pan:
- Preheat to 350°F while you line an 8x8-inch pan with parchment paper—it makes cleanup effortless and helps the brownies bake evenly. If the paper feels unruly, I usually tuck the corners down and smooth them out.
- Combine the wet ingredients:
- In a large bowl, whisk together the Greek yogurt, eggs, applesauce, melted coconut oil, and vanilla until the mixture looks smooth and creamy. You're looking for no lumps of yogurt—take a moment with this step and you'll notice the difference.
- Sift and mix the dry ingredients:
- In a separate bowl, sift together cocoa powder, flour, sugar, baking powder, and salt to break up any cocoa lumps and ensure everything blends evenly. This is the step that transforms grainy, uneven brownie texture into something silky.
- Fold the dry and wet together:
- Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined—don't overmix, or your brownies will be denser than you want. A few streaks of cocoa powder are fine; you're protecting the tender crumb here.
- Add the chocolate and nuts:
- Gently fold in the chocolate chips and nuts if you're using them, being careful not to overwork the batter. These get distributed more evenly when you fold slowly.
- Bake until perfectly fudgy:
- Pour the batter into your prepared pan, smooth the top, and sprinkle extra chocolate chips on top if you'd like. Bake for 22 to 25 minutes—the toothpick test is key here: you want it to come out with a few moist crumbs, not completely clean.
- Cool with patience:
- Let the brownies cool completely in the pan before cutting into squares—they set as they cool and cut much more cleanly that way. I usually do this while making coffee, which is perfect timing.
Save There's a moment when someone takes a bite of these and their expression shifts from polite to genuinely surprised, and that's become my favorite part of making them. It happens because chocolate and Greek yogurt have this unexpected harmony—neither one overpowers the other, and somehow that balance feels special.
Making Them Your Own
These brownies are forgiving in the best way, which means you can adjust them to match what you have and what you love. If you want extra protein, add a scoop of chocolate or vanilla protein powder and reduce the flour by a quarter cup to keep the ratio right. For gluten-free, a one-to-one gluten-free flour blend swaps in seamlessly and nobody will know the difference unless you tell them.
Storage and Serving
These keep beautifully in an airtight container for up to four days at room temperature, and they freeze perfectly for up to two months if you want to make a double batch. I like to serve them with a dollop of Greek yogurt or fresh berries on top, which adds brightness and makes them feel almost restaurant-worthy without any extra effort.
Why This Recipe Works
The magic here is that Greek yogurt replaces some of the fat without sacrificing any of the moisture or richness you expect from brownies. It also adds protein in a way that feels natural and unforced, not like you're eating something marketed as healthy. The applesauce rounds out the sweetness, the cocoa powder does what it's supposed to do, and the chocolate chips are just there to remind you that this is absolutely still a treat worth making.
- Start with room-temperature ingredients if you can—they blend together more smoothly and bake more evenly.
- If your kitchen is warm, chill the batter for ten minutes before baking so the chocolate chips don't melt too quickly.
- Cut the brownies with a warm, damp knife and wipe it clean between cuts for edges that look intentional.
Save These brownies live in that rare space where you can actually feel good about what you're eating while still getting the exact indulgence you wanted. That's the real reason they've become my go-to.
Recipe FAQs
- → Can I use full-fat Greek yogurt?
Yes, full-fat Greek yogurt will work and add extra richness, but 0% or 2% fat gives a lighter texture.
- → What is the best way to ensure fudgy brownies?
Combine wet and dry ingredients gently and avoid overmixing. Baking just until a few moist crumbs remain on a toothpick helps maintain fudginess.
- → Can I substitute the coconut oil with butter?
Yes, unsalted butter can replace coconut oil and will provide rich flavor and moist texture.
- → Is it possible to make these gluten-free?
Use a 1:1 gluten-free flour blend instead of all-purpose flour to keep texture similar while making it gluten-free.
- → How can I store these brownies for best freshness?
Keep them in an airtight container at room temperature for up to 4 days or freeze for up to 2 months to maintain freshness.
- → Can I add protein powder for more protein?
Yes, add about 30 g of protein powder and reduce flour by 1/4 cup to keep the balance right.