Save The smell of these brownies baking had my roommate standing skeptically in the kitchen doorway, arms crossed, insisting that something chocolatey and fudgy could not possibly be healthy. When I pulled them from the oven an hour later, still warm and dotted with melting chocolate chips, she took one bite and immediately asked for the recipe. Now they are our go-to treat for late night studying sessions, proving that guilt free indulgence is not an oxymoron.
I discovered this recipe during my semester abroad when my host sister wanted to bake something together but we had almost no ingredients in the apartment. We subbed in yogurt for butter out of necessity, and the result was so surprisingly good that it is now the only brownie recipe I make. The texture is somewhere between a dense fudge and a cakey brownie, exactly what chocolate cravings demand.
Ingredients
- Plain Greek yogurt: Use 2% or full fat for the creamiest texture and best protein boost
- Eggs: Room temperature eggs incorporate better into the batter for a smoother crumb
- Maple syrup: Adds moisture and natural sweetness without refined sugar
- Vanilla extract: Pure vanilla extract rounds out the chocolate flavor beautifully
- Unsweetened cocoa powder: Dutch processed gives a deeper, mellower chocolate taste
- Almond flour or oat flour: Keeps these gluten free while adding nuttiness or heartiness
- Salt: Just a pinch makes the chocolate flavor pop
- Dark chocolate chips: Optional but highly recommended for pockets of melted chocolate
Instructions
- Prep your pan:
- Preheat oven to 175°C (350°F) and line an 8x8 inch baking pan with parchment paper so the brownies lift out easily later.
- Mix the wet ingredients:
- In a medium bowl, whisk together Greek yogurt, eggs, maple syrup, and vanilla until completely smooth and glossy.
- Combine the dry ingredients:
- In a separate bowl, stir the cocoa powder, almond flour or oat flour, and salt until well blended.
- Fold together:
- Gently fold the dry mixture into the wet ingredients just until combined, being careful not to overmix which can make them tough.
- Add your extras:
- Stir in chocolate chips or chopped nuts if using, then pour the batter into your prepared pan and smooth the top.
- Bake to perfection:
- Bake for 20 to 25 minutes until the center is just set and a toothpick comes out with a few moist crumbs, not completely clean.
- Cool completely:
- Let the pan cool on a wire rack, then refrigerate for at least an hour before slicing for the cleanest cuts and best fudgy texture.
Save These became a staple in my apartment during finals week, partly because they come together in ten minutes and partly because something about them feels substantial enough to count as a real snack rather than just dessert.
Making Them Vegan
Swap the Greek yogurt for an unsweetened plant based version and replace each egg with a flax egg made from 2 tablespoons ground flaxseed mixed with 5 tablespoons water. Let the flax mixture sit for five minutes until it thickens into a gel, then proceed with the recipe exactly as written.
Customizing the Flavor
Try adding a teaspoon of espresso powder to the dry ingredients for a mocha version that highlights the chocolate flavor. For a peppermint twist, add a drop of peppermint extract along with the vanilla and use white chocolate chips instead of dark.
Storage and Meal Prep
These brownies actually improve after a day in the fridge as the flavors meld and the texture becomes even more fudgy. Store them in an airtight container in the refrigerator for up to five days, or freeze individual squares wrapped in plastic for busy weeks.
- Freeze with parchment paper between layers so they do not stick together
- Let frozen brownies thaw at room temperature for twenty minutes
- Microwave for ten seconds if you prefer them warm
Save Whether you are baking for health reasons or just curious, these brownies prove that sometimes the unexpected ingredient is exactly what a recipe needs. Enjoy every fudgy bite.
Recipe FAQ
- → Why use Greek yogurt in brownies?
Greek yogurt replaces butter and oil while providing moisture and structure. It adds protein, creates a fudgy texture, and significantly reduces calories without sacrificing richness.
- → Can I make these brownies vegan?
Yes. Substitute the Greek yogurt with plant-based yogurt and replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). Let the flax mixture sit for 5 minutes before using.
- → Why should I refrigerate before slicing?
Chilling for at least 1 hour allows the brownies to set completely, making clean cuts easier and enhancing the fudgy texture. Room temperature brownies can be slightly gooey and difficult to slice neatly.
- → What type of cocoa powder works best?
Dutch-processed cocoa powder is ideal because it has been treated with alkali, resulting in a darker color and smoother, less acidic chocolate flavor. Natural cocoa powder will also work but may taste slightly more acidic.
- → Can I add protein powder?
Yes. Add one scoop of chocolate or vanilla protein powder and reduce the flour slightly to maintain the proper batter consistency. This will increase the protein content per serving even further.
- → How should I store these brownies?
Keep refrigerated in an airtight container for up to 5 days. The cool temperature maintains their fudgy texture. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.