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Greek Yogurt Brownies
Emily

Greek Yogurt Brownies

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup plain Greek yogurt
  • ⅓ cup coconut oil (melted) or unsalted butter (melted)
  • ½ cup maple syrup or honey
  • 2 large eggs
  • ½ tsp vanilla extract
  • ½ cup cocoa powder
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup chocolate chips (plus extra for topping)

Equipment

  • Mixing bowls (one medium, one large)
  • Measuring cups and spoons
  • Whisk or hand mixer
  • Rubber spatula
  • 8×8-inch baking pan
  • Parchment paper (optional, but recommended)

Method
 

  1. Set your oven to 350°F (175°C). Grease or line an 8x8-inch square baking pan with parchment paper for easy removal.
  2. In a medium mixing bowl, whisk together Greek yogurt, melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract until smooth.
  3. Sift in cocoa powder, flour, baking powder, and salt. Gently fold the mixture until just combined—avoid overmixing to keep the brownies tender.
  4. Fold in the chocolate chips, distributing them evenly throughout the batter.
  5. Transfer the brownie batter to the prepared baking dish. Use a spatula to spread it evenly, then sprinkle extra chocolate chips on top for a bakery-style finish.
  6. Place the pan in the preheated oven and bake for 20–25 minutes, or until the center is just set. A toothpick inserted should come out with a few moist crumbs—this ensures fudgy brownies.
  7. Let brownies cool completely before slicing. This helps them set and develop their full flavor.

Notes

  • For the richest flavor, use Dutch-processed cocoa powder.
  • If using honey, lower the oven temperature by 5°F to prevent over-browning.
  • Brownies will firm up significantly as they cool, so don’t judge doneness solely by their appearance in the oven.