Save These Greek Yogurt Brownies are rich, fudgy, and protein-packed, made without oil or butter for a guilt-free treat under 100 calories per square. They are a fantastic way to enjoy a decadent chocolate dessert while keeping your health goals in mind.
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This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
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- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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With only 10 minutes of preparation, these brownies are perfect for a quick snack or a healthier dessert option. Using simple ingredients like maple syrup and almond flour, you can create a treat that everyone can enjoy regardless of their dietary preferences.
Ingredients
- ¾ cup (180 g) plain Greek yogurt (2% or full fat)
- 2 large eggs (or flax eggs for vegan option)
- ⅓ cup (80 ml) maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- ½ cup (45 g) unsweetened cocoa powder (preferably Dutch-processed)
- ½ cup (55 g) almond flour or oat flour
- ¼ tsp salt
- Optional: ¼ cup (40 g) dark chocolate chips, ¼ cup (30 g) chopped nuts
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Step 2
- In a medium mixing bowl, whisk together the Greek yogurt, eggs (or flax eggs), maple syrup, and vanilla extract until smooth.
- Step 3
- In a separate bowl, combine the cocoa powder, almond flour or oat flour, and salt.
- Step 4
- Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix.
- Step 5
- Stir in any optional chocolate chips, nuts, or toppings if desired.
- Step 6
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7
- Bake for 20–25 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Step 8
- Place the pan on a wire cooling rack and let brownies cool completely.
- Step 9
- For best texture, refrigerate for at least 1 hour before slicing into 12 squares.
Zusatztipps für die Zubereitung
Using Dutch-processed cocoa powder will result in a richer chocolate flavor and a darker, more professional color. Ensure you do not overmix the batter once you combine the wet and dry ingredients, as this helps maintain the fudgy texture.
Varianten und Anpassungen
To make these brownies vegan, use a plant-based yogurt and flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water). For an extra protein boost, you can add a scoop of chocolate or vanilla protein powder and slightly reduce the flour amount if the batter becomes too thick.
Serviervorschläge
These brownies are best served chilled, so make sure to refrigerate them for at least an hour before slicing. Store any leftover squares in an airtight container in the refrigerator for up to 5 days to keep them fresh and moist.
Save Whether you follow a vegetarian diet or are just looking for a healthier treat, these Greek Yogurt Brownies are sure to become a favorite. Enjoy the perfect balance of health and indulgence in every bite!
Recipe FAQ
- → What makes these brownies healthier than traditional versions?
These brownies replace butter and oil with Greek yogurt, significantly reducing fat content while adding protein. Each square contains just 3.5 grams of fat and 5 grams of protein, compared to traditional versions that often have triple the fat and minimal protein. The maple syrup provides natural sweetness without refined sugar.
- → Can I taste the Greek yogurt in the finished brownies?
No, the Greek yogurt is completely undetectable in the final product. Its tangy flavor disappears during baking, leaving only rich chocolate notes. The yogurt primarily contributes to the incredibly moist, fudgy texture and adds structure without any yogurt taste.
- → Why is refrigerating recommended before slicing?
Chilling the brownies for at least one hour allows them to set completely, making clean cuts easier and improving the texture. Cold brownies have a denser, more fudgy consistency and hold their shape better when sliced. This step transforms them from good to exceptional.
- → What's the difference between using almond flour versus oat flour?
Almond flour yields slightly richer, more tender brownies with a subtle nutty flavor, while oat flour creates a lighter texture with neutral taste. Both work beautifully in this formula—almond flour adds healthy fats, while oat flour keeps it nut-free if needed. The amount remains the same regardless of your choice.
- → How do I know when the brownies are done baking?
Insert a toothpick into the center—it should come out with a few moist crumbs clinging to it, not completely clean. If the toothpick comes out wet with batter, continue baking. The center should feel just set when gently touched, not jiggly or liquid. Remember that they continue cooking slightly from residual heat while cooling.
- → Can I make these vegan?
Yes, substitute the Greek yogurt with plant-based yogurt and replace the two eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes). The texture remains remarkably similar, though baking time may vary slightly. Use certified vegan dark chocolate chips for the add-ins.