Introduction

These Greek Yogurt Brownies are a moist and fudgy treat that use wholesome ingredients like Greek yogurt and almond flour. They offer a healthier twist on classic brownies without sacrificing rich chocolate flavor. Perfect for a guilt-free dessert or snack.

A stack of three thick, dark brown chocolate brownies sits on a white square plate placed on a white marbled surface. Each brownie layer has a moist, slightly crumbly texture with a rich, deep chocolate color. Glossy, thick chocolate sauce is drizzled generously over the top brownie, flowing down the sides and pooling on the plate. Small flakes of sea salt sprinkle the top of the chocolate sauce, adding a slight contrast to the dark chocolate. The background has a soft, muted pink tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup plain Greek yogurt (2% or full fat)
2 large eggs (or flax eggs)
⅓ cup maple syrup (or sweetener of choice)
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup almond flour or oat flour
¼ tsp salt
Optional: ¼ cup dark chocolate chips, chopped nuts, or toppings

Instructions

Step 1: Preheat oven to 175°C (350°F). Line an 8×8-inch pan with parchment paper.
Step 2: In a medium bowl, whisk together Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
Step 3: In a separate bowl, mix the cocoa powder, almond or oat flour, and salt.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. If using, stir in chocolate chips, nuts, or other toppings.
Step 5: Pour the batter into the prepared pan and smooth the top evenly.
Step 6: Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Step 7: Allow brownies to cool completely, then refrigerate for at least 1 hour before slicing into squares.

Tips & Variations

For a vegan option, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
Swap almond flour for oat flour to make it nut-free.
Add a pinch of espresso powder to enhance the chocolate flavor.
Top with a sprinkle of sea salt before baking for a sweet-salty twist.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. Reheat gently in the microwave if desired.

How to Serve

A close-up of three thick, square chocolate brownies stacked on top of each other on a round wooden board. Each brownie layer shows a moist, dark brown texture with small chocolate chips visible on the surface and inside. The top brownie has a slightly cracked top, adding texture and depth to the rich chocolate. The wooden board sits on a white marbled background, enhancing the warm tones of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and adds moisture and richness to the brownies. Using regular yogurt may result in a thinner batter and cakier texture, but it can still work if you reduce any added liquids in the recipe.

How do I make flax eggs for this recipe?

To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it becomes gel-like. Use this mixture to replace one egg in the recipe.

Greek Yogurt Brownies Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

These Greek Yogurt Brownies are a deliciously moist and healthier twist on traditional brownies, using Greek yogurt to add protein and moisture without sacrificing flavor. Sweetened with maple syrup and made with almond or oat flour, these brownies are gluten-free and offer a rich cocoa flavor with an optional mix of dark chocolate chips or nuts for extra texture.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour 35 minutes (including chilling time)
Yield: 9 brownies (3×3 squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

¾ cup plain Greek yogurt (2% or full fat)
2 large eggs (or flax eggs)
⅓ cup maple syrup (or sweetener of choice)
1 tsp vanilla extract

Dry Ingredients

½ cup unsweetened cocoa powder
½ cup almond flour or oat flour
¼ tsp salt

Optional Mix-Ins

¼ cup dark chocolate chips
Chopped nuts or other toppings as desired

Instructions

Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Mix Wet Ingredients: In a medium-sized bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until the mixture is smooth and uniform.
Combine Dry Ingredients: In a separate bowl, thoroughly mix the unsweetened cocoa powder, almond or oat flour, and salt to evenly distribute the dry components.
Fold Ingredients Together: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. At this point, fold in any optional mix-ins such as dark chocolate chips or nuts.
Pour Batter and Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Chill: Allow the brownies to cool completely in the pan. Once cooled, refrigerate them for at least 1 hour before slicing into squares to help them set and enhance the texture.

Notes

You can substitute flax eggs for regular eggs to make the recipe vegan.
Use almond or oat flour for gluten-free brownies.
Adjust sweetness by using your preferred sweetener instead of maple syrup.
Chilling the brownies before slicing helps maintain their structure and improves flavor.
For a fudgier brownie, underbake slightly by a few minutes, watching closely.

Keywords: Greek yogurt brownies, healthy brownies, gluten-free brownies, low-fat brownies, Greek yogurt dessert