Description
These Greek Yogurt Brownies combine the rich, fudgy texture of traditional brownies with the healthful benefits of Greek yogurt for a moist, delicious treat. With a perfect balance of cocoa and sweet chocolate chips, they’re easy to make, healthier than typical brownies, and sure to satisfy your chocolate cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat or non-fat works)
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional
- 1 cup chocolate chips (semi-sweet or dark), plus more for topping (optional)
Instructions
- Melt Butter: Melt the butter in a saucepan over low heat or microwave it in 30-second intervals, stirring in between until fully melted. Let it cool slightly.
- Combine Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
- Add Eggs: Crack in the eggs one at a time, whisking thoroughly after each addition to ensure they’re fully incorporated.
- Add Yogurt and Vanilla: Gently whisk in the Greek yogurt and vanilla extract until just combined, avoiding overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, folding with a spatula just until combined to maintain a tender texture.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter, reserving some to sprinkle on top if desired.
- Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Pour Batter: Spread the batter evenly in the prepared pan and sprinkle reserved chocolate chips on top if using.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the brownies cool completely in the pan to set.
- Remove from Pan: Use the parchment paper overhang to lift the brownies out of the pan carefully.
- Cut: Slice the brownies into squares. For neat cuts, run your knife under hot water and clean it between cuts.
- Serve or Store: Serve immediately for best texture, or store in an airtight container at room temperature for up to 3 days. These brownies are delicious warm with ice cream or whipped cream.
Notes
- Using Greek yogurt adds moisture and protein while keeping these brownies rich and fudgy.
- Don’t overmix the batter to avoid dense brownies.
- Chocolate chips on top add extra gooey texture but are optional.
- Avoid overbaking to keep the brownies moist; check with a toothpick around 25 minutes.
- For a lower fat option, use non-fat Greek yogurt and reduce butter by a quarter cup.
- Room temperature eggs ensure better incorporation and texture.
