Greek Yogurt Chocolate Brownies Recipe
Healthy & Fudgy Desserts.
Incredibly fudgy, vegan, and gluten-free chocolate brownies made with Greek yogurt. So moist and rich without any oil, butter, or eggs.
I discovered the idea of using yogurt in brownies on a quiet afternoon, looking for a way to create that deep, satisfying texture without all the usual heaviness. Honestly, I was a little skeptical at first. Brownies without butter? But wow. The result was this pan of dark, chewy, perfectly dense squares of chocolate goodness. They taste like a memory, like something familiar but new all at once. It feels like a little bit of kitchen magic, and I just had to write it down.
Why These Brownies Feel So Special
- •The texture is unbelievably fudgy and moist.
- •You would never, ever guess they're vegan and gluten-free.
- •Made with simple, wholesome ingredients you can feel good about.
- •There's absolutely no oil or butter needed!
- •They have that deep, rich, satisfying chocolate flavor we all crave.
- •It's a one-bowl wonder (well, almost!) which means less cleanup.
I cannot believe these are gluten-free and vegan! My family devoured the entire pan in one evening. They are so, so fudgy and have the perfect crackly top. This has become my go-to brownie recipe, hands down.
Essential Ingredient Guide
- Dairy-Free Greek-Style Yogurt: This is the true star of the recipe. It replaces both oil and eggs, giving the brownies an incredible richness and a tender crumb. I find a thick, plain, unsweetened version works best.
- Good Quality Cocoa Powder: Since the chocolate flavor is front and center, using a high-quality, unsweetened cocoa powder makes a world of difference. It gives the brownies that beautiful dark color and deep flavor.
- Gluten-Free Flour Blend: Look for a 1-to-1 gluten-free baking blend that already contains xanthan gum. This helps bind the brownies and gives them that perfect, chewy structure, so they don't fall apart.
Complete Cooking Process
- Take a quiet moment to measure out your dry and wet ingredients in separate bowls.
- Lining the pan with parchment paper first feels like setting the stage. It’s a small step that makes the end result so much nicer.
- The key here is gentleness. When you combine the wet and dry, just fold until they come together.
- Overmixing can make them tough, and we want them to be soft and fudgy.
- Watching the thick, glossy batter come together is one of my favorite parts.
- The house will start to smell amazing. Trust the toothpick test—moist crumbs are the goal.
- Patience is everything. Letting them cool completely is non-negotiable for that perfect texture and easy slicing. It's worth the wait, I promise.
A Few Little Questions
→Can I use regular all-purpose flour?
Yes, absolutely. If you don't need them to be gluten-free, regular all-purpose flour will work perfectly. Just substitute it 1-to-1.
→What if I can't find dairy-free Greek-style yogurt?
A thick, regular dairy-free yogurt will also work, though the texture might be slightly less dense. You could also use regular dairy Greek yogurt if you're not making them vegan.
→Can I add nuts?
Of course! About a half-cup of chopped walnuts or pecans would be a lovely addition. Just fold them in with the chocolate chips.
→How do I get clean cuts?
The secret is to let them cool completely, and then chill them in the fridge for about 30 minutes. Use a large, sharp knife and wipe it clean between each slice.
Greek Yogurt Chocolate Brownies Recipe
Make fudgy greek yogurt chocolate brownies with this recipe! Vegan and gluten-free, and no oil, butter, or eggs needed.
Timing
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
Dry Ingredients
- 011 cup gluten-free all-purpose flour blend (with xanthan gum)
- 021/2 cup unsweetened cocoa powder
- 033/4 cup coconut sugar or brown sugar
- 041 teaspoon baking soda
- 051/4 teaspoon fine sea salt
Wet Ingredients
- 011 cup plain, unsweetened dairy-free Greek-style yogurt
- 021/4 cup maple syrup
- 032 teaspoons vanilla extract
- 041/4 cup unsweetened almond milk (or any plant-based milk)
Add-Ins
- 011/2 cup dairy-free chocolate chips
- 02Flaky sea salt for sprinkling (optional)
Instructions
First, let's get the oven warming up. Preheat it to 350°F (175°C). Gently line an 8x8 inch baking pan with parchment paper, leaving a little overhang on the sides to help lift the brownies out later. It makes things so much easier.
In a large bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking soda, and salt. Breaking up any little clumps now helps make the final batter smooth.
In a separate, medium bowl, stir together the dairy-free yogurt, maple syrup, vanilla extract, and almond milk until everything is well combined and creamy.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few little streaks of flour are okay.
Now for the best part. Fold in the dairy-free chocolate chips. The batter will be thick, almost like a frosting. That's exactly what you want.
Spoon the batter into your prepared pan and use the spatula to spread it evenly into the corners. It's a bit sticky, so take your time.
Bake for 25-30 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist, fudgy crumbs, not wet batter. It's always better to err on the side of slightly underbaked.
Let the brownies cool completely in the pan on a wire rack. This is the hardest part, I know, but it's so important for getting those clean, perfect slices. Once cooled, use the parchment paper to lift them out and cut into squares.
Notes & Tips
- 1The batter will be very thick, almost like cookie dough. This is normal!
- 2Feel free to swirl in a tablespoon or two of peanut butter or tahini on top of the batter before baking for a beautiful look and taste.
Tools You'll Need
- •Don't overmix the batter. Mix only until the last streaks of flour disappear.
- •Lining the pan with parchment paper is a must for easy removal.
- •Let the brownies cool completely before slicing. It makes a huge difference!
- •For an extra decadent treat, sprinkle flaky sea salt on top as soon as they come out of the oven.