Save The first time my skeptical friend tasted these brownies, she demanded the recipe, then called me two days later shocked that she'd eaten half the pan. What she still cannot believe is that there is no butter or oil in these brownies.
Last winter during finals week, my roommate practically lived on these, calling them brain food. The fact that she was getting protein and staying energized during marathon study sessions was just a bonus.
Ingredients
- Plain Greek yogurt: Use full fat or 2 percent for the richest texture and flavor that mimics traditional brownies perfectly
- Large eggs: Room temperature eggs incorporate better and create that fudgy crumb we all want
- Maple syrup: Pure maple adds depth while keeping these refined sugar free without any aftertaste
- Vanilla extract: Do not skip this because it amplifies the chocolate flavor naturally
- Unsweetened cocoa powder: Dutch processed gives you that intense dark chocolate taste and gorgeous dark color
- Almond flour or oat flour: Almond flour yields a more tender crumb while oat flour makes them slightly more cakey
- Salt: Even just a quarter teaspoon wakes up all the chocolate flavors
- Dark chocolate chips: Optional but recommended because melted pockets of chocolate make everything better
Instructions
- Prepare your baking space:
- Preheat your oven to 175°C (350°F) and line an 8x8 inch pan with parchment paper, leaving overhang for easy removal later.
- Mix the wet ingredients:
- Whisk the Greek yogurt, eggs, maple syrup, and vanilla until completely smooth and creamy.
- Combine the dry ingredients:
- In another bowl, stir together the cocoa powder, almond flour, and salt until well incorporated.
- Bring it together:
- Gently fold the dry mixture into the wet just until combined, being careful not to overmix which can make brownies tough.
- Add your extras:
- Fold in chocolate chips or nuts if using, then spread the batter evenly into your prepared pan.
- Bake to perfection:
- Bake for 20 to 25 minutes until the center is set and a toothpick comes out with moist crumbs, not wet batter.
- The patience step:
- Cool completely, then refrigerate for at least one hour before slicing for clean cuts and the best fudgy texture.
Save My mom now keeps a batch in her fridge for when grandchildren visit, knowing they are eating something wholesome while thinking they are getting away with having dessert before dinner.
Making Them Your Own
Swap the almond flour for oat flour if you need them nut free, or try coconut flour for a slight tropical twist. Just remember coconut flour absorbs more liquid so you will need to adjust the yogurt slightly.
Storage Secrets
These actually taste better on day two because the flavors meld together beautifully. Keep them refrigerated and they will stay perfectly fudgy for up to five days, if they last that long.
Serving Ideas
Try warming a square for ten seconds and topping with a dollop of Greek yogurt for an extra protein boost. These also crumble beautifully over vanilla ice cream for the most perfect dessert sundae.
- Sprinkle sea salt over the top before baking for a salted chocolate version
- Add a teaspoon of instant espresso powder to enhance the chocolate flavor
- These freeze exceptionally well for up to three months if you want to batch bake
Save Hope these become your go-to healthy brownie recipe for all those moments when you want something indulgent that still loves you back.
Recipe Guide
- → Why use Greek yogurt in brownies?
Greek yogurt replaces traditional fats like butter and oil while providing moisture, richness, and extra protein. The result is a fudgy texture with significantly fewer calories and more nutritional benefits.
- → Can I make these brownies vegan?
Yes, substitute regular Greek yogurt with plant-based yogurt and replace the two eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). Let the flax mixture sit for 5 minutes until thickened before using.
- → Why must brownies cool completely before slicing?
These brownies continue to set as they cool. Cutting them while warm will result in gooey, messy pieces. Refrigerating for at least one hour after cooling ensures clean cuts and the best fudgy texture.
- → What's the difference between Dutch-processed and regular cocoa powder?
Dutch-processed cocoa is treated with alkali, resulting in a darker color and milder, less acidic flavor. This creates a richer, more intense chocolate taste in baked goods compared to natural cocoa powder.
- → How should I store these brownies?
Keep brownies refrigerated in an airtight container for up to 5 days. The cold storage maintains their fudgy texture and freshness. They can also be frozen for up to 3 months if wrapped tightly.
- → Can I add protein powder to boost nutrition?
Absolutely. Mix in one scoop of chocolate or vanilla protein powder and slightly reduce the flour amount to maintain proper consistency. This increases protein content while keeping the brownies moist and delicious.