Why You'll Love It
- They're incredibly moist and fudgy, thanks to the Greek yogurt.
- Lower in fat but still rich and satisfying.
- Simple ingredients, easy to whip up anytime.
- Perfect for a guilt-free treat or a quick snack.
"I can't believe these are low-fat! They're so moist and chocolatey—my new favorite brownie recipe."
Essential Ingredient Guide
- Greek Yogurt: Use full-fat for the best texture; it adds moisture and a subtle tang that balances the sweetness.
- Cocoa Powder: Natural, unsweetened cocoa gives a deep chocolate flavor without extra sugar.
- Eggs: They help bind the batter and add richness; room temperature blends better.
- Flour: All-purpose works fine; spoon and level it to avoid dense brownies.
- Vanilla Extract: Enhances the chocolate flavor; real extract makes a difference.
- Sugar: Granulated sugar sweetens without overpowering; you can reduce it slightly if preferred.
Complete Cooking Process
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Ingredient Readiness:
Let the eggs and yogurt come to room temperature so they mix smoothly into the batter.
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Flavor Development:
Whisking the wet ingredients well before adding dry ones ensures the chocolate flavor is evenly distributed.
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Texture Control:
Don't overmix after adding flour; a few streaks are okay to keep them tender.
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Finishing Touches:
A light dusting of powdered sugar or a drizzle of melted chocolate right before serving adds a nice touch.
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Serving Timing:
Best served slightly warm or at room temperature when the flavors have settled.
- Line the pan with parchment for easy removal.
- Check doneness with a toothpick—a few crumbs are perfect.
- Let them cool completely before cutting for neat squares.
- Store in an airtight container to keep them moist.
Pro Tips
I've found that letting the brownies sit for a bit after baking makes them even fudgier. Honestly, it's worth the wait. And if you're thinking of making them for a gathering, they pair so well with a cup of coffee or a glass of milk. I remember bringing these to a potluck once, and they disappeared faster than the traditional brownies. Yeah, people are always surprised by how good they are.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't skip the vanilla—it elevates the chocolate.
- Greek yogurt is key; regular yogurt might make them too wet.
- Underbake slightly for extra fudginess.
Frequently Asked Questions
→ Can I use regular yogurt instead of Greek?
I wouldn't recommend it—Greek yogurt is thicker and adds the right moisture without making the brownies soggy.
→ How do I store these brownies?
In an airtight container at room temperature for up to 3 days, or refrigerate for a week. They also freeze well.
→ Can I add nuts or chocolate chips?
Absolutely! Fold in a half-cup of walnuts or chocolate chips before baking for extra texture.
→ Are these brownies suitable for kids?
Yes, they're a hit with kids—less sugar and hidden yogurt make them a smart snack option.
→ Can I make them gluten-free?
Sure, use a 1:1 gluten-free flour blend. I've tried it, and they turn out just as good.
→ Why did my brownies turn out cakey?
You might have overmixed the batter or baked them too long. Gentle folding and checking early helps.
Chef's Tips
For extra richness, use melted butter instead of oil.,Store leftovers in an airtight container; they stay moist for days.,These freeze well—wrap tightly and thaw at room temperature.
Nutrition Facts
per serving
180
Calories
5g
Protein
24g
Carbs
8g
Fat
Taste Profile
Rich chocolate with a subtle tang from yogurt, balanced and not overly sweet.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Similar tang and fat content, but may alter moisture slightly.
Adds a subtle coconut flavor; use melted and cooled.
Recipe Variations
Try these delicious twists on the original
Nutty Version
Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
Mint Chocolate
Stir in 1/2 teaspoon peppermint extract with the vanilla for a refreshing twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter leads to tough brownies.
- Overbaking dries them out; aim for moist crumbs.
- Using cold ingredients can result in uneven texture.
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients a day ahead and store them airtight. The batter can be refrigerated for up to 24 hours before baking.
Leftover Ideas
Reheat gently in the microwave for 10 seconds if you prefer them warm, or enjoy cold from the fridge.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, line pan, and gather ingredients.
Whisk wet ingredients until smooth.
Sift and mix dry ingredients, then combine with wet.
Pour batter into pan and spread evenly.
Bake and then cool completely before cutting.
Greek Yogurt Brownies
Honestly, these Greek yogurt brownies are my go-to when I want something chocolatey but not too heavy. They're fudgy, moist, and have this lovely tang from the yogurt that balances the sweetness. I remember when my cousin first brought them to a family gathering—nobody believed they were low-fat. Yeah, they're that good. They've become a regular in my kitchen, especially when I'm craving a treat but don't want the guilt.
Timing
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Wet Ingredients
- 01 1 cup plain Greek yogurt (full-fat preferred)
- 02 2 large eggs, room temperature
- 03 1/2 cup vegetable oil or melted butter
- 04 1 teaspoon vanilla extract
Dry Ingredients
- 01 1 cup granulated sugar
- 02 1/2 cup unsweetened cocoa powder
- 03 3/4 cup all-purpose flour
- 04 1/2 teaspoon baking powder
- 05 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, letting it hang over the sides for easy removal. Honestly, this step saves so much hassle later.
In a medium bowl, whisk together the Greek yogurt, eggs, oil, and vanilla until smooth. I like to take my time here, making sure everything is well combined. It should look creamy and uniform.
In another bowl, sift together the sugar, cocoa powder, flour, baking powder, and salt. Sifting helps avoid lumps, especially with the cocoa. Yeah, it's worth the extra minute.
Gently fold the dry ingredients into the wet mixture. Use a spatula and mix just until no streaks of flour remain. Overmixing can make them tough, so be careful here.
Pour the batter into the prepared pan and spread it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. They'll continue to set as they cool, so don't overbake.
Let the brownies cool completely in the pan on a wire rack. This might test your patience, but it's key for that fudgy texture. Then, lift them out using the parchment and cut into squares.
Notes & Tips
- 1 For extra richness, use melted butter instead of oil.
- 2 Store leftovers in an airtight container; they stay moist for days.
- 3 These freeze well—wrap tightly and thaw at room temperature.
Tools You'll Need
-
8x8 inch baking pan
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Parchment paper
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Mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
Must-Know Tips
- Don't overmix the batter—gentle folding keeps them tender.
- Let ingredients come to room temperature for smoother blending.
- Cool completely before cutting to avoid crumbling.
Professional Secrets
- Sift dry ingredients to avoid lumps in the batter.
- Underbake slightly for a fudgier center.
- Use full-fat Greek yogurt for the best moisture and flavor.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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