Chocolaty, chewy, and made with better-for-you ingredients, these Healthy Greek Yogurt Brownies are the treat you didn’t know you needed!
There’s something about brownies that screams comfort food. As a child, I remember baking brownies with my mother every weekend, so it’s no wonder that to this day, I love whipping up this nostalgic treat. Over the years, I’ve tried many brownie recipes, but this recipe has a surprising twist: Greek yogurt! It’s an ingredient that not only keeps these brownies moist and dense, but also sneaks in a little extra protein. While Greek yogurt may seem unconventional, it has a long-standing tradition in desserts for adding richness without being heavy. Plus, it’s the perfect way to shake up your baking game. Who doesn’t love discovering a new kitchen hack?
Using Greek yogurt makes these indulgent treats a little lighter without sacrificing that gooey texture we all crave. This version brings that same magic to your kitchen, and trust me, it’s going to be a game-changer for your sweet tooth.
Are Greek Yogurt Brownies Healthy?
Let’s be real—brownies aren’t exactly health food, and that’s okay! These brownies, however, call for Greek yogurt instead of butter. This simple swap means less saturated fat and more protein. The brownies do not call for flour and are suitable for those on a gluten-free diet. Additionally, only a small amount of coconut sugar (which has a lower glycemic index) is used. At the end of the day, enjoying these brownies is all about balance.
What Makes These Brownies Unique
Brownies without flour? It might sound like baking magic, but it’s all about the right ingredients in the recipe. Cocoa powder takes center stage, not just for its rich, chocolaty goodness, but also for the way it gives the brownies their classic fudgy texture. And let’s not forget Greek yogurt, a versatile kitchen staple that keeps these brownies moist and adds a slight tang to balance out the sweetness.
Greek yogurt isn’t just a healthier swap; it’s a game-changer for texture and flavor. When paired with dark chocolate, it creates a brownie that’s dense, fudgy, and decadent without being overly heavy. These brownies feel like a treat without needing a special occasion—or a long list of fancy ingredients.
Whether you’re baking for a crowd or just for yourself (no judgment here), these brownies prove you don’t need flour to achieve dessert perfection.
How To Make Ahead And Store
These brownies are perfect for prepping ahead. Once baked, let them cool completely, then store them in an airtight container in the fridge for up to 1 week. You can also freeze them! Wrap individual brownies in plastic, place them in a freezer-safe bag, and store for up to 3 months. Just thaw at room temperature when ready to enjoy.
Serving Suggestions
Healthy Greek yogurt brownies are versatile and pair beautifully with so many things. Serve them warm with a cold Mint-Chocolate Chip Milkshake, a Peanut Butter Milkshake or a sweet Caribbean Coconut Milk Smoothie. If you’re feeling ambitious, you could also whip up a batch of Cookie Dough Banana Ice Cream, or keep it simple with a warm mug of Caramel Macchiato.
Ingredients
- 2/3 cup nonfat vanilla Greek yogurt
- 1/4 cup coconut sugar
- 2 large eggs
- 5 ounces dark chocolate divided
- 2 tablespoons coconut oil
- 1/2 cup cocoa powder (42 grams)
- 1 tablespoon cornstarch (9 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Heat your oven to 325°F and line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together the yogurt, sugar, and eggs.
- Place 4 ounces of the chocolate and the coconut oil into a small, microwave-safe bowl and microwave until smooth and melted, about 1 minute. Whisk into the egg mixture.
- Whisk in the cocoa powder, cornstarch, baking soda, and salt. Roughly chop the remaining chocolate and stir it in.
- Spread into the pan and bake until a toothpick inserted in the center comes out clean, about 22-23 minutes. Do not overbake!
- Immediately transfer into the fridge (I put them on a cooling pad) for 15 minutes.
- Remove and finish cooling on the counter completely before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Tried these brownies using one tablespoon oil and one tablespoon of applesauce and they turned out moist and fudgy. Put a scoop of ice cream on top and it was the perfect combination! This recipe is definitely a keep highly recommended!
Thank you, Marisa! So glad you loved them!
Great recipe. But I had to bake them way longer than 25 mins. I wonder if others had that issue. Thanks
Thank you, Nathalie! Oven temperatures do vary so that happens sometimes. How long did you bake yours?
Hi, They sound so yummy, however my stepdaughter hates coconut, can I use equal amount of butter? Instead? Thank you so much, Janice
Hi Janice,
Yes, butter is actually a very good substitute for coconut oil when baking. Enjoy!
I tried this recipe today and it was amazing! I found it a bit too sweet, but that’s just a matter of personal preference. Other than the sweetness, it was perfect! My family devoured the whole pan in 10 minutes.
I am glad they liked it!
Hi! Can I use home made kefir instead of greek yogurt?
Hi Margarida, you can try but you may need to adjust quantities a little to get the right consistency.
WOW! I was so really tired of almond and coconut flour, erythritol and xylitol brownies! This is my way to go from now on! Followed the recipe but instead of cornstarch added physilium husk. Thank you so much for sharing your knowledge.
Awesome! Thanks Margarida
Hi. How much physilium did you use, the same amount as the cornstarch? Perhaps arrowroot might work, lower in carbs. Thanks
Hi can these be frozen?
Yes, you can freeze these brownies. Let them cool completely and put them in the freezer. You can keep them for up to 3 months. To defrost, leave them at room temperature or microwave for a few seconds.
Will these last longer if stored in the fridge vs at room temp? Or does it have to be room temp and how long do they stay good at room temp?? Just made them and they’re to die for!
Hi Chloe, yes they usually last a few days more in the fridge. Enjoy!
Ive been baking this since May 2023. Awsome recipe, but when I try to double, doesnt work. Can you please convert cups to ml, oz to grams. US and UK cups are different. You should have a metric system in here.
Thank you so much for the recipe. I love it, nevertheless I know I dont have the right measures….
I’m glad to hear you love the recipe! Here’s the converted ingredient list:
– 2/3 cup nonfat vanilla Greek yogurt: approximately 160 ml
– 1/4 cup coconut sugar: approximately 50 grams
– 2 large eggs
– 5 ounces dark chocolate: approximately 140 grams (divided)
– 2 tablespoons coconut oil: approximately 28 grams
– 1/2 cup cocoa powder: approximately 42 grams
– 1 tablespoon cornstarch: approximately 9 grams
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Good luck!
What are the metric amounts for the ingredients?
There you go:
– 2/3 cup nonfat vanilla Greek yogurt: about 160 grams
– 1/4 cup coconut sugar: about 50 grams
– 2 large eggs: approximately 100 grams (considering 1 large egg is around 50 grams)
– 5 ounces dark chocolate: about 142 grams
– 2 tablespoons coconut oil: about 28 grams
– 1/2 cup cocoa powder: 42 grams
– 1 tablespoon cornstarch: 9 grams
– 1/2 teaspoon baking soda: about 2-3 grams
– 1/4 teaspoon salt: about 1.5 grams