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.
Expert Tips
Baking
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.
Cutting
- 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 Greek Yogurt
- 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.
FAQs
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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Julie says
Hi, I used coconut sugar and a little heavy cream in chocolate chips and couldn’t stop eating the batter!! They are very delicious and fudge! Thank you!
Amy Engberson says
They really are super fudgy brownies! I’m glad you loved them!
Dupe says
Tried with sweetened yoghurt as I didn’t have greek/plain. I then added 1/8 coconut oil to make up for that loss of flavour and used 1/2 cup sugar to make allowance for the yoghurt’s sweetness. What else did I do twisted?
Oh. Melted 3/4 sweetened dark Choc with 1/4 white Choc in 1/4 cup of milk (I was out of dark chocolate and was fixated on making up for the Greek yoghurt deficiency)
It still came out absolutely decadent with an aroma that filled the entire house. I’m sure re-doing after restocking supplies.
P. S:
Used almonds instead of walnuts (have I mentioned I really need to go grocery shopping?) I find the almond flavour rather distracting (and I really like almonds). I’ll be obedient at next try, and also do half with-half without incase it turns out I just don’t like nutty topping with this chocolate indulgence.
Amy Engberson says
I love that you switched the recipe up to work with what you had on hand! That’s real life! And, I’m thrilled they turned out so good for you! Merry Christmas!
Madi says
Amy – what a treat (and yogurt saver!) I had to use up some yogurt that was going to expire soon and was really craving brownies. This recipe totally delivered!! Thank you!
Amy Engberson says
What a great way to use up the leftover yogurt! Brownies are always a great choice! Glad you loved them!
Carol says
Had to add an additional 3/4 cup yogurt. Dough was still very stiff. Baked for 40 min before it was baked (probably the extra yogurt), tastes chocolatey and is definitely fudge like. Won’t make again but it will be eaten.
Amy Engberson says
This brownie batter is really thick and stiff. Adding extra yogurt would definitely change the baking time and consistency.
Emily says
I’m about to make these for the third time in the last month. I’ve been dying for something sweet but tangy, and these totally hit the mark! To me it tastes almost like cheesecake and brownies had a delicious baby. Thank you for the recipe!
Amy Engberson says
Yes! I love the way you described it…a delicious baby!
Emma says
Hi Amy,
I was wondering whether i can add melted butter to melted chocolate chips? I would love to try your recipe for someone who is allergic to egg.
Much love
Emma
From Malaysia
Amy Engberson says
Hi Emma! Are you thinking of substituting butter for eggs? I’ve never experimented with that before, but I don’t think it will work because they have completely different purposes in baking. Like I said though, I’ve never experimented so I can’t really promise results. Let me know if you try it!
Joe says
Hi, great recipe! How would you recommend storing these? Thanks
Amy Engberson says
Hi Joe! I always store these in the fridge because they have Greek yogurt in them. And I like these brownies cold!
laurie says
these are the best brownies I have ever had! I’m always looking for healthy brownie recipes that are very dense and chocolately. These are so good!
Amy Engberson says
Greek yogurt is one of my very favorite foods in the whole world, and brownies are a close tie! Put them together and I’m in love! I’m so happy you loved these brownies! Enjoy!
Alice says
These were sooo good! I can’t believe how fudgy and soft they are without oil/butter. Thanks for the recipe, will definitely be making them again!
Amy Engberson says
Yay! Greek yogurt is one of my favorite foods! It’s great for baking, eating by itself, or substituting for mayo! Glad you enjoyed the brownies!
Amanda Z says
Hi there,
I’m in Australia and just wanted to check the quantities here before I bake this.
Is the t. for teaspoon or tablespoon? This is in regards to the baking powder and salt.
Thanks!
Amy Engberson says
Hi Amanda! I’d love to visit Australia some time! The t. is for teaspoon! I haven’t made these brownies for awhile and now I’m craving them!
Amanda Z says
Thanks so much!
And the tsp. vanilla is also teaspoon?
You should definitely come to Australia some time!
Jessica Tiv says
This brownie was amazing! Thank you!! Is there a way of subscribing to your recipes?
Amy Engberson says
I’m glad you loved them! Brownies are always a hit around here! You can subscribe to my email subscription right here>> https://app.mailerlite.com/webforms/submit/r1n3j4
Khushboo Pelia says
Hi Amy! I only have brown sugar in the house. Would that work in this recipe instead?
Amy Engberson says
You can substitute brwon sugar for white sugar and get the same level of sweetness. Brown sugar has molasses added so it will probably change the texture of the brownies a little. It should be fine still! Let me know how it goes!
Jessica Graham says
I’m pregnant and recently egg intolerant. I’m so excited to see a brownie recipe without eggs!! Definitely will try this tonight!
Amy Engberson says
Congratulations Jessica! You are going to love these,they are chocolate after all!
Anna says
I have these baking right now. Can’t wait to try them. The batter tasted freaking amazing and the house smells like chocolate heaven!
Amy Engberson says
Thanks Anna! Half of the reason I make brownies is for the batter! Glad you enjoyed them!
Raleigh says
Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment
didn’t appear. Grrrr… well I’m not writing all that over again. Anyway, just wanted to say fantastic blog!
Amy Engberson says
Raleigh, sorry your comment was lost. It’s the thought that counts right? Thanks for stopping by and commenting!
Linda says
I off to the store this week to get some yogurt. My question is- since the walnuts are sprinkled on top- can I omit them? Would if matter in the consistency of the brownie?
Thanks and can’t wait to try this!
Linda
Amy Engberson says
I only put walnuts on half of my brownies because none of my boys like them! They still turn out perfectly and everybody gets what they want! Good luck!
Rhonda says
Can you put foil in the microwave?
Amy Engberson says
Nope! You would get fireworks and have to buy a new microwave if you did! The foil lines the baking pan that you bake in the oven. You only put a microwave safe mixing bowl in the microwave!
cindy says
I don’t understand the 1 c chocolate chips “divided”. I see where the first 1/2 cup is used, but where is the second 1/2 cup used? If only 1/2 cup of the semi sweet c.c. are used, the ingredient list is misleading. These sound great and I want to try them, but wanted to clarify that point first. Thanks.
Amy Engberson says
You have to try these! After looking at this post today I am remembering the tangy taste the yogurt gives these amazingly fudgy brownies! Sorry about the confusion. You sprinkle the remaining semi-sweet chocolate chips, along with the milk chocolate chips, on the brownies just before baking! Good luck!
Nettie Moore says
Thank you for partying with us at Simple Supper Tuesday Linky Party! Your brownies have been featured at Moore or Less Cooking! Nettie
Amy Engberson says
Thank you for the party and for featuring me! The Greek yogurt in these brownies rocked my world!
Karly says
Totally irresistible, I love brownies! Thanks for linking up with What’s Cookin’ Wednesday!