Description
Deliciously fudgy and nutritious Greek Yogurt Brownies made with wholesome ingredients like plain Greek yogurt, almond or oat flour, and natural maple syrup. These brownies offer a healthier twist on the classic treat while retaining rich chocolate flavor and a moist, tender crumb. Perfect for serving as a guilt-free dessert or snack.
Ingredients
Scale
Wet Ingredients
- ¾ cup plain Greek yogurt (2% or full fat)
- 2 large eggs
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- ½ cup almond flour or oat flour
- ¼ teaspoon salt
Optional Add-ins
- ¼ cup dark chocolate chips
- ¼ cup chopped nuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the unsweetened cocoa powder, almond or oat flour, and salt to evenly distribute the ingredients.
- Fold Ingredients: Gently fold the dry ingredients into the wet ingredients just until combined. Take care not to overmix to keep the brownies tender.
- Add Optional Extras: Stir in dark chocolate chips and chopped nuts if using, to add texture and enhance flavor.
- Prepare Batter: Pour the batter into the prepared baking pan and use a spatula to smooth the top evenly.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool: Place the pan on a wire cooling rack and allow the brownies to cool completely, which helps them set properly.
- Chill and Serve: Refrigerate the brownies for at least 1 hour before slicing into 12 squares to achieve the best texture and ease of cutting.
Notes
- Use full-fat Greek yogurt for a richer texture, or 2% for a slightly lighter option.
- If you prefer gluten-free, use almond flour or certified gluten-free oat flour.
- Do not overmix the batter to avoid tough brownies.
- Refrigeration before slicing improves the texture and prevents crumbling.
- Feel free to customize with walnuts, pecans, or dried fruit.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
