Fudgy Greek yogurt brownies are thick, dense, and so decadent! Adding yogurt to brownies gives them the best texture and adds protein which makes them a little bit more healthy than traditional brownie recipes! They’re loaded with all the chocolatey goodness that will satisfy all your chocolate cravings!
Greek yogurt is one of my favorite ingredients to use in baking like in Greek yogurt banana bread and cranberry orange bread. It also makes super creamy dips like dill dip, caramel apple dip, and chocolate peanut butter dip!
This recipe was originally published in 2014. I updated the post to include extra tips and new images. The original recipe stayed the same!
Fudgy Greek yogurt brownies are even more thick, dense, chewy, and chocolatey than traditional brownies! It’s an easy recipe that’s not only a bit more healthy but will become your favorite homemade brownie!
Making warm, gooey, fudgy brownies ends up on my to-do list almost weekly! The best part about making homemade brownies from scratch is eating the brownie batter!
I’m a huge advocate of Greek yogurt and thought it only seemed right to try making brownies using it. I should have tried this years ago! The middle pieces are especially fudgy! If you like fudgy brownies (of course you do, who doesn’t) this recipe is for you!
Why This Recipe Works
Loaded with chocolate! Some healthy recipes don’t taste good! These healthy greek yogurt brownies have melted chocolate chips and cocoa powder and will surely satisfy your sweet tooth as much as regular brownies! And if that isn’t enough, feel free to sprinkle chocolate chips on top! I should add, I use the term “healthy brownies” pretty loosely!
Fudgy and dense! Adding yogurt and brownies made without an egg makes them dense and fudgy!
Easy to make! You need a microwave and a hand mixer, no special equipment or steps.
Ingredients & Substitutions
Scroll to the recipe card for a full list of ingredients.
Chocolate Chips: semi-sweet, milk chocolate chips or dark chocolate chips will work.
All-Purpose Flour: Whole wheat flour works but the texture will be different.
Sugar: This recipe calls for white sugar, but you can also use brown sugar. Readers have successfully used sugar substitutes such as Splenda. I haven’t personally tried it.
Cocoa: Natural or dutch process cocoa
Yogurt: Be sure to use full fat greek yogurt. Fat is what makes brownies moist and fudgy. I love plain Greek yogurt because it adds a tangy flavor that pairs perfectly with the sweetness of the chocolate. Vanilla Greek yogurt is a great option too. I don’t recommend using traditional yogurt for this recipe.
Vanilla Extract: I use Mexican vanilla. Real vanilla is worth the extra money over using imitation vanilla.
How to Make Brownies with Greek Yogurt
Let’s walk through the step by step instructions.
Step 1: Preheat oven to 350 degrees. Line an 8″x8″ pan with parchment paper or spray with nonstick baking spray.
Step 2: Add the chocolate chips to a microwave-safe bowl. Microwave on half power at 30-second intervals, stirring after each until the chocolate chips are melted and smooth. Add vanilla. Stir. Set aside and cool to almost room temperature.
Step 3: In a mixing bowl add dry ingredients. Whisk, or stir, to combine.
Step 4: Add the yogurt to the dry ingredients. Mix until combined. It’s okay if it has a few small lumps.
Step 5: Add the cooled chocolate to the brownie batter. Mix until it’s incorporated.
Step 6: Pour and spread the batter into the prepared baking dish.
Step 7: Sprinkle the top of the brownies with extra chocolate chips and walnuts. It’s optional but so good and gives them that nice rich chocolate flavor!
Step 8: Bake. Set the pan of brownies on a wire rack to cool. Cut into squares.
Be sure to not overbake these brownies! The best way to make sure they are baked to perfection is to use an instant read thermometer. Fudgy brownies should be baked to about 180 degrees. Or, insert a toothpick in the center of the baked brownies and pull it out. It should only have a few moist crumbs on it.
- These brownies will be a bit gooey. It’s best to completely cool before cutting.
- Spray a knife with nonstick baking spray before cutting for clean cuts.
How to store:
- Brownies with yogurt can be stored at room temperature for up to 4 days. You can also store them in the fridge for firmer brownies.
- This recipe freezes really well. I like to cut them into squares before freezing. Place them on a parchment lined baking sheet without the brownies touching. Freeze until firm. Remove from the sheet and freeze in an airtight freezer bag.
- To thaw frozen brownies remove them from the freezer and leave them at room temperature for about 1 hour. Or, defrost in the microwave for about 30 seconds, depending on the wattage of the microwave.
Yes! Yogurt is a nutritious ingredient that adds extra protein to baked goods. It also adds a tangy flavor. Be sure to use full fat Greek yogurt because the fat helps the baked goods to be moist. Use a 1: 1/2 ratio. For example, if the recipe calls for 1 cup of butter, you’ll need to use 1/2 a cup of greek yogurt.
Yes! This recipe calls for yogurt and is made without eggs! Typically, replace one egg with 1/4 a cup of greek yogurt.
Having a higher fat-to-flour ratio makes brownies fudgy. Reducing or eliminating leveling agents like baking powder and eggs also produces a fudgy brownie.
More Chocolate Desserts Recipes
Chocolate is life! Be sure to check out these other easy dessert recipes!
- Peanut Butter Banana Brownies
- Zucchini Brownies
- Microwave Chocolate Mug Cake
- Chocolate Filled Cupcakes
- Chocolate Rice Krispie Treats
Fudgy Greek Yogurt Brownies
- 1/2 cup semi sweet chocolate chips
- 1 cup sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1 1/4 cup plain Greek yogurt
- 1/2 cup milk chocolate chips optional
- 1/2 cup walnuts optional
- Preheat oven to 350 degrees. Line 8" x 8" pan with aluminum foil, or parchment paper, draping some over the edges. Spray foil with baking spray.
- Add semi-sweet chocolate chips to a microwavable mixing bowl. Microwave on half power for 1 minute. Stir. Continue to microwave at half power, in 30-second intervals, stirring after each until chips are melted. Add vanilla. Set aside to cool to almost room temperature.
- Add flour, sugar, salt, baking powder, and cocoa to a mixing bowl. Stir to combine.
- Add Greek yogurt to dry ingredients. Mix until incorporated.
- Add melted chocolate to the brownie batter. Stir.
- Pour and spread the brownie batter into the prepared pan. Sprinkle milk chocolate chips and walnuts over the batter if desired.
- Bake for 38-32 minutes. It will look underdone even when they are done. Be careful to not over-bake!
- Whole Wheat flour may be used instead of all purpose flour.
- You may use a different type of sweetener such as Splenda or Stevia instead of sugar. Follow package directions. I don’t use those kinds of sweeteners so I can’t really give great suggestions on how to substitute them.
- Skip sprinkling chocolate chips on top of brownies for a healthier brownie.
tried this recipe?
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