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These Greek Yogurt Brownies are rich, fudgy, and secretly packed with better-for-you ingredients. They come together in just one bowl, no mixer needed, and bake up in under 30 minutes.
You know when you’re craving brownies but also want to feel kind of good about eating them? That’s exactly what these yogurt brownies are for. They’re rich, fudgy, and come together in one bowl – no mixer, no stress.
I first made these during a stretch when I was trying to serve better-for-you desserts without getting side-eyes from the kids (haha, story of my life). With five different opinions to juggle, anything that feels like a treat and sneaks in some protein from Greek yogurt is a total win. These days, I don’t even frame them as “healthy brownies” – they’re just brownies. No one questions a thing.
You might also like my Cottage Cheese Brownies, another moist and fluffy spin on the classic treat!
Recipe Overview
Common Questions
It can replace some of the oil or an egg, but not both at once. Too many swaps can affect texture.
This usually happens if the oven door is opened early, or if there’s too much leavening. Keep that door shut until the timer’s up.
Thicker Greek yogurt, either plain or vanilla, gives the best fudgy texture. Avoid runny or non-dairy yogurts unless tested.
Totally! Just swap the sugar for coconut or a 1:1 monk fruit blend, and go with dark or unsweetened chocolate chips.
Yes. You can swap the eggs with ground flaxseed. Use 1 tablespoon of ground flax mixed with 3 tablespoons of water to replace one egg. For this recipe, you will need 2 tablespoons of flax with about 1/4 cup of water.
Tips from my kitchen
- Let eggs, milk, and yogurt come to room temperature – they mix in a way that’s smoother.
- Stir just until the flour disappears to keep that fudgy texture.
- Use parchment with a bit of overhang – it makes lifting them out a breeze.
- Start checking at 22 minutes. A slightly moist toothpick = perfect.
- Add 1/2 tsp espresso powder for extra chocolate flavor (no coffee taste, promise).
- Cool before slicing for clean, neat brownie squares.
Ingredients needed
Here’s what you’ll need to make these fudgy Greek yogurt brownies at home. Full measurements are listed further down in the recipe card.
- Vanilla Greek yogurt: Sometimes, if I do not have Vanilla yogurt, I use plain Greek yogurt and add extra vanilla.
- Eggs: This can be replaced with ground flax. Use one tablespoon of ground flax mixed with a bit of water for every egg used
- Cane sugar: or coconut sugar, brown sugar, or monk fruit sweetener
- Coconut oil: or melted butter or avocado oil
- All-purpose flour: or whole wheat flour, or a 1:1 gluten-free blend
- Cocoa powder: use unsweetened for best results
- Vanilla extract
- Baking soda and Salt
- Almond milk: or 2% milk, oat milk, or any unsweetened milk
- Dark chocolate chips: reserve 2-3 tablespoons to sprinkle on top before baking
How to make Greek Yogurt Brownies
Below is a quick step by step overview of how to make these Brownies. Full measurements are listed in the recipe card.
Preheat the oven to 350F and line an 8×8 pan with parchment paper.
Steps 1 and 2: In a mixing bowl, add the eggs, cane sugar, vanilla extract, and coconut oil. Whisk until smooth and the sugar starts to dissolve into the mixture.
Steps 3 and 4: Add the Greek yogurt and almond milk to the bowl. You can technically add the yogurt in step 1 as well, but I like to mix the egg first with the sugar. Once you add the yogurt, whisk again until the mixture is creamy and fully combined.
Steps 5 and 6: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until the mixture is even and lump-free.
Steps 7 and 8: Now you need to mix the wet and dry ingredients to make the brownie batter. Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the batter together until no streaks remain.
Steps 9 and 10: Add in the chocolate chips, but reserve a few tablespoons for topping. Fold the chips in gently to avoid over-mixing the batter.
Steps 11 and 12: Transfer the batter to a parchment-lined 9×9-inch baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top. Bake at 350°F for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool in the pan for 5-10 minutes before slicing. This helps them set up properly and makes cleaner cuts.
Greek Yogurt Brownies
Ingredients
- 1 cup Vanilla Greek yogurt
- 2 large eggs
- 1/2 cup cane sugar, or any other sugar
- 3 tablespoons coconut oil, or any oil
- 3/4 cup all-purpose flour, or whole wheat
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup almond milk, or 2% milk
- 1/2 cup dark chocolate chips, reserve about 2-3 tbsp to top the brownies
Instructions
- In a mixing bowl, add the 2 large eggs, 1/2 cup cane sugar, 1 teaspoon vanilla extract, and 3 tablespoons coconut oil.
- Whisk until smooth and the sugar starts to dissolve into the mixture.
- Add the 1 cup Vanilla Greek yogurt and 1/3 cup almond milk to the bowl. Whisk again until the mixture is creamy and fully combined.
- In a separate bowl, combine the 3/4 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Whisk the dry ingredients together until the mixture is even and lump-free.
- Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the batter together until no streaks remain.
- Add in the 1/2 cup dark chocolate chips, reserving a few tablespoons for topping. Fold the chips in gently to avoid overmixing the batter.
- Transfer the batter to a parchment-lined 9×9-inch baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
- Bake at 350°F for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Notes
- You can use plain or vanilla Greek yogurt—just make sure it’s thick.
- Coconut oil can be swapped with avocado oil or melted ghee.
- Cane sugar works great, but coconut sugar, brown sugar, or monk fruit 1:1 sweetener are all solid options.
- Use whole wheat or gluten-free 1:1 flour instead of all-purpose if needed.
- Almond milk can be swapped with any unsweetened milk, like oat, soy, or dairy.
- Add 1/2 tsp espresso powder to boost the chocolate flavor (totally optional).
- Let brownies cool for at least 10 minutes before slicing for cleaner cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Once you’ve made the base recipe, it’s easy to mix things up depending on your cravings:
- Peanut butter swirl: Drop spoonfuls of natural peanut butter over the top before baking, then swirl with a knife.
- Mint chocolate: Add a few drops of peppermint extract and swap in mint dark chocolate chips.
- Espresso kick: Stir in 1/2 teaspoon of instant espresso powder for a deeper chocolate flavor.
- Nutty crunch: Fold in chopped walnuts or pecans along with the chocolate chips.
Storing and reheating
- Storage: Once cooled, pop them in an airtight container – after that, they’ll stay fresh for 3 days on the counter, or a week in the fridge. If you’re not eating them soon, freeze for up to 2 months.
- Reheating: When you’re ready to enjoy, microwave a slice for 10–15 seconds or warm it in the oven at 300°F for about 5 minutes. Either way, that gooey middle comes right back.
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