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Stack of sliced Greek yogurt brownies showing a moist, fudgy interior with chocolate chips on top.
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Greek Yogurt Brownies 

Greek Yogurt Brownies are rich, fudgy, and easy to make in one bowl - perfect for a better-for-you treat that still tastes indulgent!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Diet: Low Fat
Skill Level: Beginner
Servings: 12 Servings
Author: Rena

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.
    Eggs, sugar, and vanilla extract in a mixing bowl ready to be whisked for the brownie batter.
  • Whisk until smooth and the sugar starts to dissolve into the mixture.
    Eggs, sugar, and vanilla extract whisked together in a glass bowl with a whisk in it.
  • 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.
    Wet ingredients and yogurt being mixed together with a whisk in a glass bowl.
  • 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.
    Dry ingredients including flour with the cocoa powder, salt, and baking soda being whisked together in a glass bowl.
  • Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the batter together until no streaks remain.
    Bowl of chocolate batter with a spatula in it.
  • 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.
    Mixing bowl filled with chocolate batter and dark chocolate chips just added on top.
  • Transfer the batter to a parchment-lined 9x9-inch baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
    Brownie batter spread evenly in a lined square baking pan, topped with chocolate chips before baking.
  • Bake at 350°F for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
    Overhead view of baked brownies in a parchment-lined pan with chocolate chips scattered across the surface.

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

Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 105mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg