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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 no bake brownies, cottage cheese brownies, 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.
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.
Really surprised, they are so good.
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.
Great brownie recipe, would never have know to use greek yoghurt !! Love that this keeps them higher in protein and lower in calories so I don’t feel as guilty eating one ….. usually want more than one is the problem tho 😜
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!!
Made your yogurt brownies tonight and found them fabulously tasty still warm from the oven! Very deep chocolate taste. Used stevia brown sugar and a chocolate bar that was made from stevia also. Put peanut butter chips on top and finale calorie count was 100.
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 🙂
Omgoodness these are so fudgy! The day of making them they were not that sweet or fudgy. The next day and forward the brownies got better! This is the best substitute/healthy brownie recipe I have ever tried! Thank you for posting this recipe! This will be my go to brownie recipe!
I didn’t expect this recipe to actually work, but it did. The brownies are super fudgy and delicious! I used two regular-sized milk chocolate Hershey bars (they yield half a cup chopped), Light & Fit vanilla greek yogurt, powdered Swerve sugar replacement, and unsweetened almond milk. I’m never buying a healthy brownie again. Thanks Arman!
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.