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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
The Ingredients
- 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.
The Instructions
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
Ingredients
- 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
Instructions
- 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.
That are a great alternative that is lower in calories than the traditional. I used wheat flour and brown sugar though.my new go to as I’m trying to eat a bit helathier
That are a great alternative that is lower in calories than the traditional. I used wheat flour and brown sugar though.my new go to as I’m trying to eat a bit helathier
these are so good. i made larger individual brownies in 3inch rings and the texture is kinda like lava cakes (fully set of course but that kind of soft fudginess). ill definitely be making these again
😀 Thanks,Danny!
These are delicious! I have been actively trying to find a healthy dessert recipe that will curb my sweet tooth and this did not disappoint.
I followed the directions. I used Vanilla Fage 0% Greek Yogurt, Malk Almond Milk, and Monk Fruit as a Sugar Substitute.
Brownies came out perfectly. They were a little more cake-like than the picture out of the oven, but once settled they became fudgy and perfect.
I ended up making slightly smaller portions and got about 20 pieces when sliced which came out to about ~63 calories per brownie. I felt guilt-free eating two!
Yum, Ashley!
Used almond flour. They didn’t turn out.
Maybe next time
Wow! I’ve tried so many brownie recipes but this is the one i love the most!! So does my entire family. They love it because the texture for us was similar to lava cakes, fudgy, so fudgy! I love it because i don’t need to use butter which is kind of expensive right now (esp. if you do a lot of baking) and leaving it out of recipes brings the fat and calories down by A LOT. Thanks for posting this amazing recipe 🙂
The BEST fudgy greek yogurt brownies ever!
Do your macros include the chocolate chips? Thanks!
Wondering what size pan this recipe is for? Thanks!
8 x 8-inch pan.
These are awesome! I wish I made a double batch. I used whole milk yogurt & added 1 egg & baked in a silicon muffin mold. It fit 12 perfectly. Everyone loved them & didn’t believe they’re only about 100 calories!
These are incredible. They are decadent. I have been experimenting with different types of chocolate chips, I have made them with regular flour and gluten free baking flour, I use fat free unflavored greek yogurt and add a splash of vanilla and use honey as my sugar. I am going to try to add protein mix to these and will report back. My mom and my 3 and 7 year old siblings ate them without even knowing they were healthy! I eat them for breakfast with half a banana and a spritz of reddi whip. Will feel even less guilt if I can get the protein powder to work. Whole heartedly recommend.
Did you try protein powder!?
Works well with it 🙂
These were very delicious and a big hit!! The only difference I had was changing the vanilla yogurt to nonfat plain Greek yogurt + a splash of vanilla extract. Slightly underbaked = gooey and delicious.
Mine came out exactly the same. Of course I don’t mind gooey 😋
Hello! Can I use whole-wheat flour and monkfruit sugar instead?
You could try and see 🙂
OMG – these brownies are the best
I made them to put in a Trifle
Used low fat whipped cream and sugar free chocolate pudding
These were simple and amazing thank you 😊
So great to hear that, Debbie!
Hello! Can I use whole-wheat flour and monkfruit sugar instead?
You could try and see 🙂
These were too good!
I can’t use yoghurt because if I will use that , I have to add baking soda. Which I don’t want to add it due to some health issues. So pls tell me the substitution for that.
You could try sour cream.
You mention vanilla extract and salt in the article but not the recipe itself…how much of each would you recommend?
1/2 teaspoon!
When you say chopped chocolate do you mean a plain milk chocolate bar or a dark one or semi sweet chocolate chips or baking chocolate?
Any of those!
While they were really tasty the texture was dry and cakey but this may be my fault since i used a larger pan making thwm over cooked
Love all of your recipes they are so delicious
I used a gluten free flour and all 70% chocolate and dark chocolate chips! New favourite chocolate treat guilt free!
Omg I am speechless, I have been looking for the perfect brownie recipe forever. Little I knew I had to stop using butter and eggs. I found the perfect brownie recipe thanks to you. The texture is what I have been searching all along. Thank you so much!!! Incredible outcome.
Note: My only substitution was greek 2% plain yogurt instead of vanilla yogurt (I added a splash of Vanilla in it) for rest I followed the recipe exactly and it turned out perfect. Also, the name of brownie recipe should be “epic brownies” according to my daughters lol
Thank you again
Really delicious—so nice to replace vegetable oil with Greek yogurt!
These brownies are excellent!!
THIS RECIPE IS EVERYTHING!!!!!! The brownies are rich, moist and delicious. The best part? They’re guilt free.
I reduced the amount of sugar because I used standard granulated sugar. I used 1/4 cup and it was perfect! I knew I didn’t need much because the yogurt I used had sugar. I also added vanilla because I add vanilla to all my baked goods.
Please make them.
These were pretty great for low calorie brownies! A different texture, but amazing. I definitely recommend these! Especially if you’re trying to work on your fitness and health, but still want a delicious chocolate snack!
Great recipe! Just a heads up, be sure to warm up and melt those chocolate chips/chocolate on the stove over hot water… Versus in the microwave, unless you are experienced at stopping the microwave every 30 seconds.
My kitchen was filled with smoke after a minute in the microwave, so I’m not recommended. Other than that, great recipe!
Gorgeous decadent brownies! They only took 20 minutes in my oven.
I love these brownies – & make them on a regular basis- mine probably have about 125 calories per serving because I add 1/2 cup of chopped pecans to the recipe because they seem to level out the sweetness.
These were amazing! Great texture and flavor. Thanks for sharing!
These are really good. Not too gooey not too cakey. Subbed standard greek and added vanilla extract and a pinch of salt. Thank you for the amazing recipe.
Delicious!! Wow, so glad I stumbled upon this recipe! I was looking for yogurt recipes as I had a lot to use up. I’ve made it twice now.. I love how you can tweak it to your liking. Recommend this to anybody!!
Any idea how many points these are on WW?
I don’t 🙂
Super healthy and delicious and makes you full, i put almond flour instead and dark chocolate , for the sugar organic caster sugar
Moist chocolate and guey awsome !!.
Wonderful!
I just made these and it actually was really good! I can tell they are different from an actual brownie but overall very tasty I had one with some strawberries highly recommend!
I’ve struggled a lot to find healthy recipes that are also tasty, that’s why I’m literally obsessed with your recipes.
These brownies taste divine. Thank you so much ❤
Hi Jen,
Are your recipes not only healthy BUT LOWCAL,TOO????
These sound GOOD, but I am DIETING!
These are just delicious! My go to recipe for brownies 😋
I like that it is not greasy and I did not even taste the Greek yogurt but for me it tasted more like chocolate bread than brownies. I am going to try again but with less flour and more chocolate and I think that’ll do it.
I made these into cookies. Baked 350 for 10 min on parchment paper lined cookie sheets. Made 40 cookies. My husband loved them
What type of chocolate did you use? Sweetened or unsweetened or milk?
I used semi sweet or dark chocolate. I use unsweetened almond milk.
Hello. I can’t wait to make these. What kind of chocolate did you use for the part that needs to be chopped? Thanks.
i used dark chocolate 🙂
For the brownies should it be paper towel or slice of bread to keep moist and fudgy??
I’ve never needed to.
WHOA!!!! These are SO GOOD!!! I honestly didn’t think they would be but they were. I made them with Allulose sweetener and sugar free chocolate chips. Yummy!!! Thank you for a great recipe!!
I LOVE THIS RECIPE! AWESOME! YOU ROCK!
Best healthy brownie I have baked (and I’ve baked over 10 different healthy brownie online recipes). I didnt have all purpose flour,so I used self raising wholemeal flour instead and it came out great. Everything else I followed exactly as the recipe. It’s a moist, kinda fudgey cake texture. I put sugar free hazelnut chocolate spread on top as frosting. Highly recommend.
They’re good, but not my favorite recipe that I’ve tried. They’re not super fudgy/dense (think cake-like), but they are very moist. Overall, I still enjoyed them! Greek yogurt is kind of great for baking- I cannot do beans or avocado in my brownies.
How much vanilla extract for the Greek Yoghurt Chocolate Brownies
Your recipes are usually easy to follow. I’ve made them, turned out great and suits my taste bud too for an impatient baker like me. 😋
I substituted all purpose flour for almond flour, but there’s brownies never set…and I had a big air bubble on top when I pulled them out of the oven (baked for 32 minutes)
Will these only set with all purpose flour? Not sure what I did wrong. I have to figure it out because the taste was soooo yummy!
I froze these ones, so maybe I. An eat them that way in the mean time 😁
This recipe doesn’t use almond flour so I’m not surprised it didn’t turn out as expected- glad they tasted good though!
Love it!
You mention “Vanilla Extract– A must for any baked good or dessert!”, should some be included in your “Greek Yogurt Brownie” recipe?
You can- 1/2 a teaspoon is great
Where have these been all my life?! They’re fluffy and rich without eggs or butter!! I substituted white sugar with 1/2 brown sugar 1/2 honey.
very good and decadent
Hi, I”m making your recipe now, on the off chance that you can respond to this immediately… is the 1/2 cup chocolate in this recipe baking chocolate (100% cocoa) or regular eating chocolate?
Thanks,
Sylvia
Either works, I prefer semi sweet chocolate.
These looked amazing! Unfortunately, I altered the recipe a bit and for some reason they were very gooey, almost like pudding, and didn’t gave the consistency of brownies. The 2 things I changed were 1- I did add an egg, because 2- I used 1/2 all purpose flour and 1/2 paleo flour, which often requires an egg for moistness.. but maybe this would’ve been moist enough without the egg. If I sub with coconut flour next time, can I keep everything else as is? Thank you!
Hi Dyan- I’ve only tried this recipe as written so cannot provide alternatives 🙂
I didn’t have Greek yogurt so used plain and added vanilla extract. This recipe turned out well and the brownies were tasty.
This recipe is amazing and I just wanted to thank you for sharing it. they taste amazing and are virtually fat free and calorie free. Making them again today, so thank you again!!
In the list of ingredients with description above, salt is one of the ingredients, but it’s not on the recipe card? How much salt does this recipe call for?
1/4 teaspoon 🙂
some oat flour, some white whole wheat flour, and some bread flour
these came out super gummy for me. not sure why. not what I expected at all.
What flour did you use?
Hi! I’ve only got plain Greek yogurt on hand– how much extra vanilla & sugar would you recommend adding to make up for the lack of vanilla-flavored yogurt? Thanks in advance!
I’d add a teaspoon of vanilla extract and 1/4 cup sugar.
So are you using refined flour in this recipe? In that case how is it healthy?
Sure am and there’s absolutely nothing wrong with using flour in recipes. 🙂 Enjoy this healthy recipe!
Hi, Just wanted to know. Can I replace the all purpose flour with almond flour in this recipe? Looks amazing
Not that I’ve tried 🙂
gonna try these! i have nonfat Greek plain yogurt .. how much vanilla extract or sugar should/can i add?
None needed, the tartness will be overidden by the chocolate 🙂
Hi Arman.
Before I attempt to make these greek yogurt chocolate brownies, I was just wondering-when you say to use a half cup of sugar or sugar substitute, does that mean you can use a half cup of monk fruit sweetener? I heard monk fruit is much sweeter than regular sugar, so I’m not sure if you use sugar and monk fruit sweetener in the same proportion. Thanks from NY!
Hi Jordan- that is correct. The monk fruit is use is cup for cup compared to sugar.
Could you explain “whole meal flour”? I am gluten free & not sure what I can use. I am dying to try these!!! They look totally awesome & I need a healthier brownie compared to the g/f box mixes.
Hi Susan! Whole meal flour is what they call ‘All Purpose Flour’ or ‘whole wheat flour’ in America 🙂
Is there anything that could be used in replacement of the pumpkin puree?
Hi Rosa! You can certainly use applesauce or mashed sweet potato? They may alter the consistency slightly 🙂
These sound delicious!!! I made some black bean brownies a few weeks ago that were awesome but getting the food processor out (and cleaning it up) is kind of a hassle so this would be a nice, light alternative!
Thanks Liz- This is definitely a great option and no beans either! 🙂
These look awesome Arman, I just found them on Pinterest and am excited to try them out soon! 🙂
Thanks Lauren! I have a vegan version to share soon which may be even better 😉
I happen to like chocolate with gingerbread – but I LOVE my brownies with Greek yogurt – these look wonderful
Heather, you’re tempting me to give it another go! Thank you! 🙂
Ok….YUMMM! I’m going to need to make these STAT. Thanks for the awesome recipe 🙂
Please do, Lacey- It’s delicious 🙂
Arman – these look phenomenal!
Thank you!
These sounds amaZjng. And no, gingerbread snd chocolate should not even be in the same room together, let alone the same pan. No ginger brownies, thank you very much.
THANK YOU! Seriously, that combination is like punishment. Flavours which should NEVER mix!
Btw, stopping by from Sits. So glad I found your blog.
This looks absolutely delicious. I can’t wait to try this recipe.
Thanks so much for stopping by Stacy- I hope you do try it out! 🙂
These look amaze. I go through Greek Yogurt like it’s my job. I actually think I eat more Greek yogurt than the entire country of Greece. Have to try these beauties ASAP.
I will challenge you on that- Chobani gave me a delivery and I am literally eating it twice day!
Mmm you had me at chocolate. I’ve eaten brownies made out of beans and applesauce before so what’s a little Greek yogurt. I’ll take two please. Better make it three.
You may actually have four. The four which broke in the pan 🙂 (But they have the most chocolate chips).
They were really good. I will add more chocolate next time and I wish they looked like the pictures. 😕 sadly, they don’t.
Chocolate and gingerbread sounds like an overstimulation of the senses. No thank you.
But ARMAN, these brownies are going to be in my dreams tonight!! I love subbing Greek yogurt in for some of the fat components of a baking recipe. I also like subbing in peanut butter whenever I can, because…well you know.
Exactly! That is the perfect way to put it!
I know how much you love Greek yogurt so you totally need to make these!
These look amazingggg! Must try them soon — bookmarking now!
Naw, thanks Nicole 🙂
Chocolate + Ginger sounds like Walden Farm’s Ranch Dressing………..
Omg it makes Walden Farms peanut butter sound like salmon skin baked ON spaghetti squash.
PS I am so excited.
Too bad, too bad. I was -this- close to simply say that this recipe rocked and you had mad brownie baker skills buuuut then you ruined it for yourself with the gingerbread comment. The combination with chocolate works SO well. Granted, chocolate + peanut butter take the cake [brownie??] but it’s still a perfedct match. Actually, I could totally see adding gingerbread spices to your recipe here. Though the pumpkin would put me off then a little, I think …
I’m also surprised you said your applesauce brownies turned out as rocks. The applesauce baked goods I tried so far usually ended up way too gooey.
Oh well, to each their own! 🙂
Omg STOP! Stop with all these mouth watering recipes, seriously I need like a day to set aside and make all these treats! First off, I LOVE inocrporating greek yougrt into baked goods. It’s my ultimate savior and lover in all things baking. Secondly, these photos. Amazing. And thirdly these look like they have the best texture! Not too bread-like, but perfectly fudgy crisip and chocolatey!! Okay, I’ll stop with the rambling and go make these 🙂
Haha, please do! They are so dense and fudge like!
Step aside, tasteless rocks! I’m loving the use of pumpkin puree AND yogurt in these! And your pictures?! STUNNNASSSS!!!
Thank YOU STUNNER!
i have no words… just drool. p.s is chobani in NZ yet?
It should be- We are Chobani crazy here (although shhh. I love FAGE!)
Leave it to us Americans to create such a classy food combination as chocolate and POTATO CHIPS! Haha. That’s almost as bad as chocolate coated gummy bears or deep fried snickers bars 🙂
Gingerbread brownies sound AWESOME! If you’re not going to go for that one, maybe I will 🙂
Haha, there’s a few out there! But those potato chips were so good! I kind of want to try deep fried butter….
I have never had chocolate and gingerbread but it doesn’t sound that good to me. I am not a huge chocolate fan, I feel like it would just take over and ruin the gingerbread taste!
YES!!! I am a chocolate fan, but I like it separate to the gingerbread!
If you don’t like chocolate and gingerbread together, you’re doing it wrong. That’s all I’m sayin’ 😛 Well, that and you forgot the chocolate + coffee, chocolate + ALMOND butter, and chocolate + raisin combos in your list. Fail, Mister.
… no surprise you’re saying this after your post today 😀 . Chocolate and gingerbread were meant to be.
LOLOLOLOLOL. This was so funny. Then again, those muffins looked ridiculous. Like, I need to make to reconsider.
I’m with ya on the no chocolate + gingerbread! But these look SO GOOD! I’m sure the pumpkin/yogurt combo keeps them real… moist. Even though I hate that word. :p I would say one of my fave substitutions is actually yogurt. I’ve found that it really does up the ante on recipes if you’re trying to cut the oil.
Seriously, we must be in the minority- everyone else is obsessed! LOL- you have no idea how much I wanted to use that word.
This looks a lot like Texas sheet cake… which I LOVE!! I think it is awesome that you used pumpkin in these!
I love Texas sheet cake (which we call something standard here).
I love any type of brownie – never made (or tried) ones made with greek yogurt before though. This is definitely a delicious recipe I need to make!
Thanks Thalia! Hope you do try it out! 🙂
I discovered chocolate covered ginger about a year ago and my world was rocked. It was so freaking delicious. I think I need to make some from straight crystallized ginger. I know I won’t have to worry about sharing with you so that’s good. These brownies are gorgeous. Did you have chocolate covered potato chips from Trader Joe’s? I thought they were horrific….so…you keep those I’ll take the ginger. Deal.
Really? Okay, I’ll have to give it a go just for you! I tried the chips from Target lol!
These look amazing. And I totally know what you mean by protein rocks. I had many, many mugcake rocks. Seriously, they were perfect to kill someone.
I think I never had the chocolate ginger combo? Anyway, I bet chocolate and potato chips tastes wonderful. I am serious.
Seriously Lucie- It was amazing. Like..sweet and salty perfection!
Is the pumpkin super noticeable? I totally want to make these for the dudes I half live with, but they are good at guessing fakes, and one of them (unlike every other person in fall) does not like pumpkin flavor.
They look super delicious though. I’m kinda with you on the chocolate and ginger, I feel like when paired, they’re fighting one another with flavor.
Hey Kay! Nope it isn’t noticeable- I would add a tonne more sugar or something sweet if it was, I despise pumpkin flavoured anything!
YES! I feel like everyone is pro ginger and chocolate.
I can totally see how Greek yogurt would be good in brownies! I recently discovered Lays made chocolate-covered potato chips and I ate a whole bag. So good!
Kelly, stop making me jealous. I want those…
Uh oh if you don’t like chocolate and gingerbread together you’re not going to like my recipe I’m posting next week. 😛 I’m not a fan of when chocolate and gingerbread are totally mixed together but I like gingerbread flavours with bursts of chocolate from chocolate chips, if that makes sense haha.
…… please warn me in advance 😉
That sounds incredibly dirty.
OKKKKKK love these brownies. Except you’re crazy because chocolate+gingerbread=amaze. It’s ok though… I’ll forgive thee only if you mail me these brownies. Thanksssss
I tried, buddy! I just couldn’t get into it. I even ate a bowl of my gingerbread granola with chocolate chips and had to take them out!
These Brownies look amazing! Okay serious (okay almost serious) question: Why don’t you come over to Germany and hire as my personal chef? It’s not possible to make all of your recipes myself. I just can’t. But I really really want to because a) everything sounds and looks so appealing and b) none of your recipes ever disappointed me. Seriously, are you a machine/ robot/ superhero/ do you even sleep?
Please hire me- I’ll be there with bloody bells on.
I am a grandpa and sleep so early haha!
OMG! These look amazing, I tried to make protein brownies once and they still give me nightmares.
LOL. We shared that nightmare.
those are pure beauties <3
Thank you, Yoojin!
About to eat my arm off right now since I am haaaangry for sweets but don’t have anything in the house that’s even remotely dessert-ish. WHY DO YOU DO THIS TO ME. Love how indulgent but secretly healthy these are! Also, your photography is looking fantastic! Did you get a new DSLR/lens?
Dude, story of my life whenever I scroll your instagram feed or check out your blog!
I bought a second hand old school DSLR about 2 months ago- Coming from you, I am chuffed! Thanks buddy! 🙂
Yessss, Arman!! I need these in my life. But I need you more. And I so agree on the whole gingerbread chocolate thing. Thirdly check you out with these healthy recipes galore– I am a proud balanced blonde!! PS make me these and send them por favor?
I NEED YOU! We need an epic Skype sesh 😉
PS- I have the best post coming up about kale. And how the balanced blonde kale’d me.
Pure awesomeness!!! Enough said 🙂
Thank you, Sonali- Although, I’d trade you for those sandwiches.
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?
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.
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.
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.
~@Moin nex
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 🙂
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!
Chocolate and ginger is a great combo!
Enjoy it- i’ll pass.
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 😉
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.
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!
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 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 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!
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! 😉
That sounds heavenly! I’m definitely going to have to buy some stuff for gingerbread this weekend
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?
These are DELISH!
Love these brownies so much- my family begs for them at least once a week!