Fudgy Greek Yogurt Brownies

4.25 from 8 votes

Crush your chocolate cravings with Fudgy Greek Yogurt Brownies. This easy one-bowl brownie recipe is lightened up with Greek yogurt, yet loaded with chocolate to create ooey-gooey thick, dense, dark chocolate brownies that bake in about 20 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 118kcal

Author: Cara Lanz

Ingredients

½ cup dark chocolate chips
½ cup unsweetened almond milk
½ cup brown sugar
2 5.3 oz cups nonfat Greek yogurt -- I use Vanilla Oikos Triple Zero or Plain Nonfat Chobani
2 eggs
2 teaspoons vanilla
½ cup all purpose flour
½ cup dark cocoa powder
½ teaspoon espresso powder
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons dark chocolate chips
flaky sea salt

Instructions

Heat oven to 350 and spray an 8x8 inch square pan with cooking spray.
In a large bowl, combine ½ cup chocolate chips and the almond milk. Microwave on high for one minute or until the chocolate is melted. Stir to combine.
Whisk in the brown sugar, then the yogurt.
Add the eggs and whisk until fully combined. Add the vanilla.
Sift in the flour, cocoa powder, baking powder, espresso powder, and salt. Whisk until fully combined, be careful not to overmix.
Pour batter into the prepared pan. Sprinkle 3 tablespoons of chocolate chips on top of the batter.
Bake for 20-24 minutes or until the edges appear fully set and the center appears soft, but not jiggly. Start checking them a few minutes early to make sure you don't over bake them.
While the brownies are still warm, sprinkle with flaky sea salt.
Cool brownies in the pan on a wire rack. After they cool completely, use a plastic knife or warm knife to cut the brownies into 2-inch squares.
Store brownies tightly covered at room temperature for up to 3 days.

Video

Notes

Sift your dry ingredients to avoid getting clumps in your brownies. If you don’t have a sifter or mesh strainer, whisk the dry ingredients in a separate bowl.

Use room temperature yogurt and eggs to keep the melted chocolate from seizing when you add the yogurt and eggs. Just set them on the counter for about 30 minutes and you should be good to go.

Greek yogurt. This recipe has been tested with two 5.3 oz. cups of vanilla Oikos Triple Zero Nonfat Yogurt and two 5.3 oz. cups of Chobani plain nonfat yogurt (for less sweet brownies), which measures out to one slightly rounded cup.

Don’t over bake brownies. Check them 3-5 minutes before the earliest recommended baking time. Bake until the center is set -- it's okay if there is a slight jiggle. If the center is liquidy, bake a bit longer until it firms up.

Make adjustments for your pan. If you don't have an 8-inch-square baking dish, you can use a 9x9 pan, however the brownies will be thinner and will cook more quickly, so adjust the baking time down.

Nutrition