Greek Yogurt Brownies Fudgy (Printable)

Fudgy brownies enhanced with creamy Greek yogurt and dark chocolate for a rich, protein-packed treat.

# 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 cocoa powder, 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 nuts if using.
06 - Pour the batter into the prepared baking pan, smooth the surface, and optionally sprinkle extra chocolate chips on top.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before cutting into 12 squares.

# Expert Advice:

01 -
  • You get that deep, fudgy chocolate moment without the heaviness afterward.
  • Each brownie packs genuine protein, so it actually keeps you satisfied instead of leaving you wanting more an hour later.
  • The texture is so moist and tender that nobody ever guesses they're made with yogurt—it's become my favorite secret ingredient.
02 -
  • Overbaking is the biggest trap: those few moist crumbs on the toothpick are what make these brownies actually fudgy, not cakey.
  • The Greek yogurt needs to be plain—any vanilla or honey flavoring will throw off the balance and make them taste like something other than what you intended.
  • Cooling completely in the pan is non-negotiable if you want clean squares that don't crumble; I learned this the hard way by being impatient.
03 -
  • Don't be afraid to pull them out at 22 minutes if your toothpick comes out mostly clean—they'll continue cooking slightly as they cool, and that's exactly when they reach peak fudginess.
  • If you double the batch and freeze half, they thaw perfectly at room temperature in about an hour, or you can microwave a square for 20 seconds if you're in a hurry.
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