Greek Yogurt Brownies
These Greek Yogurt Brownies are rich, fudgy, and naturally moist thanks to creamy Greek yogurt. Sweetened with maple syrup or honey and loaded with chocolate chips, they're a healthier twist on classic brownies without sacrificing flavor.
Equipment
- 8x8-inch baking pan
- mixing bowl
- whisk
- rubber spatula
- parchment paper (optional)
Ingredients
- 1/2 cup plain Greek yogurt
- 1/3 cup coconut oil, melted (or unsalted butter, melted)
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chocolate chips
- extra chocolate chips for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the Greek yogurt, melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract until smooth.
- Sift in the cocoa powder, flour, baking powder, and salt. Fold gently until just combined, being careful not to overmix.
- Fold the chocolate chips evenly into the batter.
- Spread the batter evenly into the prepared baking pan and sprinkle extra chocolate chips over the top.
- Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing and serving.
Notes
For gluten-free brownies, substitute the all-purpose flour with almond flour. Avoid overmixing the batter to keep the brownies soft and tender. Allow the brownies to cool completely before slicing for the best texture. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.