Greek yogurt brownies are lower far and sugar free brownies that use yogurt to replace any oil or butter! Gooey, fudgy, and made in one bowl, they are a guilt-free chocolate treat- Each brownie is under 100 calories!
When it comes to healthy desserts, I can never say no to raw brownies, chocolate ice cream, and healthy Greek yogurt brownies.
Brownies are one of the best desserts ever, and as someone who enjoys them on a regular basis, substituting some of the more unhealthy ingredients for healthier ones is always a plus. Swapping out oil and butter for yogurt has been a game-changer in my dessert game!
Unlike applesauce or pumpkin puree, replacing the fat with Greek yogurt did NOT result in a gummy or dense texture. In fact, when I served these yogurt brownies to some friends, they thought they must have come out of a box. See, they are as thick and fudgy as any good brownie out there, minus all the fat, calories, and carbs!
If you are skeptical about adding yogurt to your brownies, don’t fret- You won’t even be able to taste it!
How do you make Greek yogurt brownies
- All purpose flour– I used white wholewheat all purpose flour, which gives these brownies an added boost of whole grains and fiber. Regularly AP flour works just as well.
- Granulated sweetener of choice– Any sugar free substitute can be used. I prefer using monk fruit sweetener or erythritol, as they have the most similar texture and flavor to white sugar.
- Cocoa Powder– Unsweetened cocoa powder. Be sure to use a brand that has no added fat. For a richer flavor, use dark cocoa powder.
- Baking soda– Gives the brownies some rise and holds them together.
- Salt– Brings out the sweetness!
- Vanilla Extract– A must for any baked good or dessert!
- Vanilla yogurt– Any non-fat vanilla or plain yogurt can be used. I prefer non-dairy Greek yogurt and coconut vanilla yogurt.
- Chocolate- The chocolate will be melted, and folded into the yogurt, before adding it to the mixture. This is the secret tip to keep the brownies ultra gooey and fudgy!
- Unsweetened almond milk– Minimal calories, but you can use water if you’d prefer.
- Chocolate Chips– Optional, but highly recommended for an extra chocolate boost.
In a mixing bowl, add your dry ingredients and mix well. Melt your chocolate, before whisking in your yogurt and vanilla extract. Combine the two, before slowly adding in the milk or water. Mix until just combined. If using chocolate chips, fold through at the end. Transfer to an 8 x 8-inch pan and bake at 180C/350F for 30 minutes, or until a toothpick comes out clean.
Are these brownies vegan?
Yes, these brownies have been tested to be vegan, using the following substitutions-
- Vanilla yogurt– Use soy yogurt, coconut yogurt, or Greek cultured coconut yogurt.
- Chocolate– Use dairy free chocolate chips (like Enjoy Life) or a 70% or higher baking chocolate bar.
Can I make these gluten free?
Yes, if you follow a gluten free diet, replace the all purpose flour with gluten free all purpose flour.
I have not tried this with a homemade gluten free flour, so I cannot vouch for that.
Tips to make the best Greek Yogurt Brownies
- Let the melted chocolate sit for 1-2 minutes, before folding through the yogurt. We don’t want the yogurt to curdle.
- If your yogurt is tart, you may like to add extra granulated sweetener to it.
- For an extra hit of chocolate, fold through chocolate chips into the batter.
- Do not overbake the brownies, as they continue to cook as they cool down. Remove them when a toothpick comes out ‘just’ clean from the center.
- Oven makes and models differ. When I made these brownies in my mum’s oven, they took close to 40 minutes.
Storing and Freezing Brownies
- To store: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgy. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator.
- To freeze: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
More healthy brownies to try
Greek Yogurt Brownies
- 1/2 cup chocolate chopped
- 1 cup vanilla yogurt * See notes
- 1/2 cup sugar of choice white, brown, sugar free, etc.
- 3/4 cup all purpose flour gluten free, if needed
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup milk of choice I used unsweetened almond milk
- 1 cup chocolate chips of choice optional
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.
- In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.
- Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.
- Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
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oh my goodness, DROOL!!!!!
Thank you, Linz! come over for some- Only if you bring the little one too 😉
I wanted to see how many calories would a brownie be if I substituted some ingredients which are lower calories (stevia, cashew milk, zero sugar/fat Greek yogurt, and sugar free chocolate chips-skipping that extra cup of chocolate chips at the end). How did the calories end up to be 165 calories?
You’re giving me such a hard time. What should I make next weekend? These delectable brownies or the biscotti?? I guess I already know your answer: both. Haha maybe I’ll do that. I will have to substitute mashed sweet potato for pumpkin though because that’s what I have atm.
Gingerbread and chocolate is a common combination here. Every eaten chocolate covered gingerbread? Yum 😉
Ohh definitely try the mashed sweet potato or even applesauce!
Chocolate covered gingerbread? I’d lick the chocolate off then eat the gingerbread! 😉
I am afraid I am a fan of the old chocolate ginger combination. I have grown up with it from my Gran!
These look nice and fudgy!!
Ohhhhh that’s alright. I have a batch for you!
So amazing & easy to make. Kids loved it!
i think my entire life is a recipe substitution! HAHA but i usually go for pumpkin or an applesauce/greek yogurt combo! i think i might need to try this with flax eggs because they look MOIST =l and densely fudgy as all hellllllllll. and with the amount of greek yogurt i own, you could take a trip to greece in my refrigerator.
to be honest i had never thought about the chocolate ginger combo! but i just realized the best ice cream i’ve had was in france and it was chocolate gingerbread heaven. then i just got youfreshnaturals dark chocolate gingerbread hazelnut coconut butter and it is crack in a jar. so since a+b=c, i’m going to say that yes. I’M A FAN!!!
Please come over. Chobani gave me enough yogurt for a year. Although….not my favourites. I want to full fat beauty. That nut butter needs a spanking.
I saw your video with Gigi! I love your accent and I didn’t know you guys were that close to each other.
I think ginger goes well with chocolate–I just had coconut ginger chocolate pudding the other day.
We are very close, I just don’t necessarily advertise it on the blog 🙂
I LOVE Greek yogurt for baking purposes. I use it in almost every recipe. On the subject of ginger–it goes really well with pb and butterscotch, if you care to try. And dark chocolate covered ginger is fan freaking tastic.
This is so funny…I just posted a butterscotch recipe!
Ok, I am totally on board with you here, Arman. Gingerbread and anything is amazing…except for chocolate. Blech. You know I love me some chocolate, and you know I love me some gingerbread…but keep em separate! Oh, and I can’t believe chocolate potato chips haven’t made their way to Aussie-land yet. That clearly needs to be fixed.
YES! Thank you! I felt like I committed sin saying that! Maybe I should just dip chips in nutella.
We both are making Greek yogurt brownies this season! I LOVE using it in baking…creamyness and protein boosty goodness! Can’t wait to try yours, and the photos look great! Pinned!
Nawww, Taytay (can I call you that? Too bad, I will for this comment), coming from YOU, that is the ultimate compliment. I wonder who inspired me 😉
Chocolate and ginger is a great combo!
Enjoy it- i’ll pass.
Now that I’ve seen the video on Gigi’s blog I read all your words in your voice and it’s epic. It’s funny how many people were like “I mean I knew he was from Australia but I didn’t realize he’d have an accent” hahaha. But you’re so right about chocolate combinations — chocolate and coconut, chocolate and pb (NOT calorie-free pb haha), chocolate and potato chips…it’s all perfect. And sneaking greek yogurt in any dessert is such a wonderful idea because it doesn’t change the texture much but it makes eating a brownie stick to you a little better because of the protein.
Hahaha it is funny isn’t it. People were shocked…strangely shocked.
You need to try this- promise it still tastes good!
Wow! you’re not just a cook but a health conscious cook! You replaced oil with pumpkin to reduce fat, that’s tremendous job. And you also tired to control sugar, really admirable mate.
I wonder if you can a recipe for acne prone people. (specially)
Yes, I must reveal it, your post triggered my taste buds.
Thank you- That’s my goal- To create healthy recipes without sacrificing on taste!
My sister suffered really bad acne and she enjoys all my recipes, except the ones with dairy 🙂
Blech to the chocolate and gingerbread too! Andddd I’m with you on the chocolate potato chips. I actually have a recipe on my blog from a couple years ago before they became popular. That flavor combo is the bomb!
WHAT! Of course you do. That is why you’re awesome.
PS remember when I made your brownies? My friend calls them the heart attack beauties.
These pictures are looking as good as those damn brownies!! Can I say damn? Not lady like? 🙂
You snuck pumpkin AND greek yogurt in there….well done sir…well done!
You can say anything you like, buddy!
I’m coming to NJ and we are hanging out and having….French Toast cups.
Greek yogurt in brownies?! I like it!!
I’m exceptionally picky about ginger and ginger bread. First, it must be soft (Starbucks ginger molasses cookies are my weakness) and it must also not be too gingery. Yup, I’m a pain!!
Thanks, Ange! Ohhh man, I have a recipe for a soft ginger loaf but every time I photograph it, it collapses on me. Can I blame the heat?
Pure awesomeness!!! Enough said 🙂
Thank you, Sonali- Although, I’d trade you for those sandwiches.