Fudgy Greek Yogurt Brownies (Print Version)

Fudgy, rich chocolate squares with creamy Greek yogurt for added protein and moist texture.

# Components:

→ Wet Ingredients

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup melted coconut oil or unsalted butter
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Chocolate & Extras

11 - 1/2 cup dark chocolate chips
12 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk together Greek yogurt, eggs, applesauce, melted coconut oil (or butter), and vanilla extract until smooth.
03 - Sift together cocoa powder, all-purpose flour, coconut sugar, baking powder, and salt in a separate bowl.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Gently stir in chocolate chips and nuts if desired.
06 - Pour batter into prepared pan. Smooth the surface and sprinkle additional chocolate chips if desired. Bake for 22 to 25 minutes until a toothpick inserted comes out with moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into squares.

# Expert Advice:

01 -
  • They taste decadent and fudgy while sneaking in real protein and less guilt than traditional brownies.
  • Minimal prep time means you can satisfy a chocolate craving without spending your whole afternoon in the kitchen.
  • The Greek yogurt keeps them incredibly moist for days, which is rare for homemade brownies.
02 -
  • Don't skip cooling the brownies in the pan—I learned this the messy way when I tried to cut them while still warm and ended up with delicious crumbs instead of neat squares.
  • Watch the bake time closely because ovens vary, and three extra minutes turns fudgy brownies into cakey ones; pull them out when the center still jiggles just slightly.
03 -
  • Toast the walnuts or pecans in a dry pan for two minutes before adding them—it deepens their flavor and adds a subtle crunch that contrasts beautifully with the fudgy brownies.
  • If you want extra protein, stir in one scoop of chocolate or vanilla protein powder and reduce the flour by 1/4 cup to keep the texture balanced.
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