Can I use plain Greek yogurt instead of vanilla?

Absolutely. Plain Greek yogurt works beautifully. You can add an extra splash of vanilla if you’d like.

How should I store Greek Yogurt Brownies?

Store them in an airtight container in the refrigerator for 5–7 days. They actually taste richer the next day.

Can I freeze these brownies?

Yes! Freeze in a single layer first, then transfer to an airtight container. They keep well for up to two months. Thaw at room temperature or in the fridge.

Are these brownies gluten-free?

They can be! Use oat flour or almond flour to keep them gluten-free.

Can I make them dairy-free?

Yes—swap butter for coconut oil and use full-fat coconut cream for the ganache.

Greek Yogurt Brownies: 16 Irresistible Bites

Description

These Greek Yogurt Brownies are rich, fudgy, and irresistibly chocolatey with a lighter twist. Made with creamy Greek yogurt for added moisture and protein, they deliver decadent flavor in every bite. Perfect for weeknight cravings, gatherings, or make-ahead treats, this easy 40-minute dessert will quickly become a family favorite.

Ingredients

Scale

Brownies

¼ cup oat flour (or almond flour)
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
½ cup semisweet chocolate (4 oz, chopped)
2 tablespoons salted butter (or coconut oil, melted)
½ cup granulated sugar
¾ cup vanilla Greek yogurt
2 large eggs
1 teaspoon vanilla extract
½ cup chocolate chips

Chocolate Ganache (Optional)

½ cup semisweet chocolate (4 oz, chopped)
½ cup heavy cream (or full-fat coconut cream)
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (177°C). Grease a 9×9-inch baking pan and set aside.
In a small bowl, whisk together oat flour, cocoa powder, and sea salt. Set aside.
Melt semisweet chocolate and butter (or coconut oil) together in the microwave in 30-second intervals, stirring until smooth.
Whisk sugar into the melted chocolate mixture. Add Greek yogurt, vanilla extract, and eggs. Mix until smooth and fully combined.
Add dry ingredients to the wet mixture and stir until just incorporated. Do not overmix.
Fold in chocolate chips.
Pour batter into prepared pan and spread evenly.
Bake for 20–25 minutes, until the top is just set and edges slightly pull away from the pan (20 minutes for extra fudgy brownies).
Remove from oven and cool on a wire rack.

Ganache (Optional)

Heat heavy cream in a small saucepan over medium heat until it begins to gently bubble. Do not boil.
Remove from heat and whisk in chopped chocolate and vanilla until smooth.
Let ganache cool slightly, then pour over brownies.
Allow ganache to set at room temperature or refrigerate until firm.
Slice into 16 brownies and serve.

Notes

Almond flour and oat flour both work well. Avoid coconut flour.

Plain Greek yogurt can replace vanilla Greek yogurt.

For dairy-free brownies, use coconut oil and coconut cream.

Brownies taste even better the next day after chilling.

Store in an airtight container in the refrigerator for 5–7 days.

Freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 173.5 kcal
Sugar: 19.3 g
Sodium: 61 mg
Fat: 9.3 g
Saturated Fat: 5.4 g (estimated from chocolate & butter)
Unsaturated Fat: 3.5 g (estimated)
Trans Fat: 0 g
Carbohydrates: 22.2 g
Fiber: 1 g
Protein: 2.7 g
Cholesterol: 27.5 mg