Description
These Greek Yogurt Brownies are a healthier twist on the classic treat, combining rich cocoa and melty chocolate chips with protein-packed Greek yogurt to create moist, fudgy brownies. Perfect for a guilt-free indulgence, they offer the ultimate balance of taste and nutrition, ideal for satisfying your chocolate cravings without compromising on goodness.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat or non-fat works)
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- 1 cup chocolate chips (semi-sweet or dark), plus more for topping (optional)
Instructions
- Melt Butter: Melt butter in a saucepan over low heat or in the microwave in 30-second intervals, stirring until melted. Let it cool slightly to avoid cooking the eggs.
- Mix Sugar and Butter: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, ensuring even sweetness and moisture.
- Add Eggs: Crack in eggs one at a time, whisking thoroughly after each addition to fully incorporate and create a smooth batter base.
- Incorporate Greek Yogurt and Vanilla: Add Greek yogurt and vanilla extract, gently whisking until just combined to maintain the batter’s light texture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute leavening and flavor.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture using a spatula. Fold until just combined; avoid overmixing to keep brownies tender.
- Add Chocolate Chips: Fold in chocolate chips evenly, reserving some to sprinkle on top if desired for extra chocolaty bursts.
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Pour and Top Batter: Pour the batter into the prepared pan, spreading it evenly. Sprinkle reserved chocolate chips on top if using.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached, indicating fudgy doneness.
- Cool: Allow the brownies to cool completely in the pan to set and enhance flavor before cutting.
- Remove From Pan: Use the parchment paper overhang to lift the brownies out carefully without breaking.
- Cut Into Squares: Cut into 16 squares. For clean cuts, run the knife under hot water and wipe clean between each slice.
- Serve or Store: Serve immediately for warm, melty brownies or store in an airtight container at room temperature for up to 3 days. Enjoy warm with ice cream or whipped cream if desired.
Notes
- Use full-fat Greek yogurt for richer brownies, or non-fat for a lighter version without sacrificing moisture.
- Do not overmix the batter to keep brownies tender and fudgy.
- Substituting dark chocolate chips enhances antioxidant content and adds depth to flavor.
- To store longer than 3 days, refrigerate brownies in an airtight container for up to a week.
- For even fudgier brownies, slightly reduce the baking time and monitor closely.
- Room temperature ingredients help blends better resulting in consistent texture.
