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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.
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.