Fudgy Greek Yogurt Brownies (Printable)

Rich, fudgy brownies with Greek yogurt for a lighter, protein-packed chocolate treat.

# What You'll Need:

→ Wet Ingredients

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup melted coconut oil or unsalted butter
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Chocolate & Extras

11 - 1/2 cup dark chocolate chips
12 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract in a large bowl until smooth.
03 - Sift cocoa powder, flour, coconut sugar, baking powder, and salt together in a separate bowl.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Gently stir in chocolate chips and nuts if using.
06 - Pour batter into prepared pan, smooth top, optionally sprinkle extra chocolate chips, and bake for 22 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
07 - Let brownies cool completely in the pan before cutting into squares.

# Expert Tips:

01 -
  • These brownies taste decadent without the guilt—Greek yogurt keeps them fudgy while secretly packing protein into every bite.
  • They're ready in under an hour, which means you can have homemade chocolate satisfaction on a Tuesday night without planning ahead.
  • The applesauce keeps them impossibly moist, so you'll never bite into a dry, crumbly brownie again.
02 -
  • Don't overbake these brownies—the toothpick test is your friend, and a few moist crumbs are exactly what you want, not a sign they need more time.
  • Greek yogurt thickness varies by brand, so if your batter looks too thick or too thin, you can adjust slightly with a splash of milk or an extra tablespoon of yogurt to get the right consistency.
  • Cooling completely in the pan is essential; rushing this step and cutting warm brownies will give you a crumbly mess instead of fudgy squares.
03 -
  • Room-temperature ingredients mix together more smoothly, so pull your eggs and Greek yogurt out of the fridge about thirty minutes before you start baking.
  • If your batter looks lumpy or the yogurt isn't blending smoothly, warm the wet ingredients slightly by whisking them over a bowl of hot water for a minute or two—this helps everything emulsify into a silky mixture.
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