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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.
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!