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–+ servings
eggless brownies with a bite taken out

Greek Yogurt Brownies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 brownies
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 1 hour 34 minutes
These Greek yogurt brownies might be the gooiest brownies ever, and they don’t use any odd egg subs! Can be made with all-purpose, whole wheat or gluten-free flour.

Ingredients

  • 1 cup (125 grams) flour see notes
  • 3/4 cup (86 grams) Dutch-process cocoa powder sifted if lumpy
  • 1/4 teaspoon salt
  • 2/3 cup (150 grams) butter or refined coconut oil melted and cooled
  • 1 1/2 cups (300 grams) granulated sugar or coconut sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup (182 grams) full-fat plain Greek yogurt room temperature
  • 3/4 cup (128 grams) semi-sweet chocolate chips + an additional 1/4 cup (43 grams) to sprinkle on top, optional
  • 1/4 cup mini semi-sweet chocolate chips optional

Instructions

  • Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  • In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
    1 cup (125 grams) flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
  • In a large mixing bowl, stir together the fat, sugar, and vanilla extract. Once combined, add the yogurt, and stir just until combined.
    2/3 cup (150 grams) butter or refined coconut oil, 1 1/2 cups (300 grams) granulated sugar, 1 tablespoon vanilla extract, 3/4 cup (182 grams) full-fat plain Greek yogurt
  • Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!
  • Fold in chocolate chips. It's okay if it kind of forms a big, slightly greasy ball of batter. Just make sure that the oil/butter is incorporated and not floating at the top.
    3/4 cup (128 grams) semi-sweet chocolate chips
  • Transfer the batter into the prepared pan, use a silicone spatula or spoon to even it out, and sprinkle the mini chocolate chips on top, if using.
    1/4 cup mini semi-sweet chocolate chips
  • Bake for 20-24 minutes or until the middle is no longer jiggly. The toothpick test won't work here. Let them cool completely before cutting. They are very gooey. I would recommend chilling them for a bit to help them firm up.
  • Store in an airtight container for up to 3 days at room temperature, refrigerated for 1 week, or frozen for up to 3 months.

Notes

  • For the flour, you can use 1 cup (125 grams) all-purpose flour, whole wheat flour, white whole wheat flour or 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
  • As I mention in the post, it’s essential to use Dutch-process cocoa powder, not regular natural cocoa powder like Hershey’s, along with full-fat Greek yogurt (not low-fat or fat-free). The recipe relies on the specific acidity and fat content of these ingredients, and it won’t turn out properly if substitutions are made.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 235kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 103mgPotassium: 135mgFiber: 2gSugar: 22gVitamin A: 241IUCalcium: 25mgIron: 1mgNet Carbs: 30
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤