Fudgy Greek Yogurt Brownies (Print version)

Rich, fudgy brownies blending Greek yogurt and cocoa for a lighter chocolate indulgence.

# 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:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk together Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
03 - Sift together cocoa powder, all-purpose flour, coconut sugar, baking powder, and salt in a separate bowl.
04 - Gradually fold dry ingredients into wet mixture until just combined.
05 - Gently stir in dark chocolate chips and walnuts or pecans if using.
06 - Pour batter into prepared pan, smooth the surface, and optionally sprinkle extra chocolate chips on top.
07 - Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before slicing into 12 squares.

# Expert tips:

01 -
  • They're genuinely fudgy and rich—the Greek yogurt doesn't make them taste "healthy," it just makes them stay soft longer.
  • Five grams of protein per brownie means you can eat two without that sugar crash that normally follows chocolate.
  • They come together in about 40 minutes total, which is perfect for when you need something faster than a standing mixer situation.
02 -
  • Don't overbake these—the moment that toothpick comes out with moist crumbs is when you pull them out, because they continue cooking slightly as they cool and firm up beautifully by the time they're ready to eat.
  • Greek yogurt brands vary wildly in thickness; if yours seems very thin, it's usually still fine, but if it's runny, drain it through cheesecloth for five minutes first.
03 -
  • Use a kitchen scale for the cocoa powder and flour if you have one—volume measurements can be inconsistent, and these brownies are sensitive to flour ratios in ways that change the whole texture.
  • Let your Greek yogurt and eggs sit out for thirty minutes before mixing if you think about it; cold ingredients don't blend as smoothly, which can lead to streaky cocoa in your finished brownies, though it's not a dealbreaker.
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