Greek Yogurt Brownies (Printable)

Rich, fudgy chocolate squares made with Greek yogurt instead of butter. Each serving packs 5g protein and stays under 100 calories.

# Ingredient List:

→ Wet Ingredients

01 - 3/4 cup plain Greek yogurt (2% or full fat)
02 - 2 large eggs
03 - 1/3 cup maple syrup
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
06 - 1/2 cup almond flour or oat flour
07 - 1/4 teaspoon salt

→ Optional Add-Ins

08 - 1/4 cup dark chocolate chips
09 - 1/4 cup chopped nuts

# How to Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
03 - In a separate bowl, combine cocoa powder, almond flour or oat flour, and salt.
04 - Gently fold dry ingredients into wet mixture just until combined. Be careful not to overmix.
05 - Stir in chocolate chips, nuts, or other toppings if desired.
06 - Pour batter into prepared pan and smooth top with a spatula.
07 - Bake for 20-25 minutes, or until center is just set and a toothpick comes out with a few moist crumbs.
08 - Place pan on wire cooling rack and let brownies cool completely.
09 - For best texture, refrigerate for at least 1 hour before slicing into 12 squares.

# Expert Tips:

01 -
  • You get that intense fudgy brownie texture without any butter or oil, which still feels like magic every time I pull them from the oven
  • Each square packs 5 grams of protein so you can justify having one for an afternoon snack or even breakfast
  • They stay incredibly moist for days in the fridge, making them perfect for meal prep or unexpected guests
02 -
  • Overmixing is the enemy, so stop as soon as the flour disappears into the batter
  • They might look slightly underdone when you pull them out, but they firm up beautifully while cooling
  • The refrigeration step is non-negotiable for that dense, fudgy texture everyone loves
03 -
  • Room temperature ingredients blend more easily and create a smoother batter
  • Let the parchment paper overhang the pan edges, it makes lifting the whole batch out so much easier
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