These healthy Greek yogurt brownies are incredibly fudgy and rich-tasting—no one will guess they’re a lighter dessert. They’re simple to prepare and might be the best “healthy” brownies you’ll ever make.
Brownies are a favorite dessert for many, and there are plenty of healthier versions to suit different diets. These Greek yogurt brownies are an easy, delicious option that stays fudgy and chocolatey while being gluten-free and grain-free when made with almond or oat flour.
Healthy Greek Yogurt Brownies: Substitutions
- Flour: Use almond or oat flour for gluten-free and grain-free brownies. All-purpose, whole wheat pastry, or spelt flour also work. Avoid coconut flour for this recipe.
- Butter: Swap melted coconut oil for butter to make a dairy-free version.
- Greek yogurt: Vanilla Greek yogurt adds sweetness and flavor, but plain Greek yogurt works well too. Dairy-free Greek-style yogurt can be used for a vegan option when combined with an appropriate egg substitute.
- Sugar: Coconut sugar is used here, but any granulated sugar can substitute. For a sugar-free version, use a 1:1 sugar alternative and sugar-free chocolate chips.
- Ganache: Optional. The brownies are delicious on their own, but a chocolate ganache adds a glossy, extra-fudgy topping.
- Heavy cream: For the ganache, heavy cream or half-and-half creates a rich, settable finish. For dairy-free ganache, use full-fat coconut cream or a dairy-free creamer.
How to Make Greek Yogurt Brownies
This recipe is straightforward and quick. Follow the simple steps below for reliably fudgy results.
Start by combining the dry ingredients in a small bowl.
Next, melt the chocolate with butter or coconut oil and whisk in the sugar, Greek yogurt, vanilla, and eggs until the mixture is smooth and thick.
Fold the dry ingredients into the wet just until combined, then stir in the chocolate chips. Pour the batter into a prepared 9×9″ pan.
Bake at 350°F (177°C) until the top is set and shiny and the center remains slightly jiggly. For extra-fudgy brownies bake about 20 minutes; for a firmer texture bake closer to 25 minutes.
Make the Chocolate Ganache (Optional)
To make ganache, warm heavy cream (or coconut cream for dairy-free) until it just begins to bubble—do not boil. Remove from heat and whisk in chopped semisweet chocolate and a touch of vanilla until smooth. Let cool slightly so it thickens, then pour over cooled brownies. Chill briefly if needed to set the ganache before slicing.
Store
Keep leftovers in an airtight container in the refrigerator for 5–7 days. Flavor and texture often improve after a day in the fridge.
Freeze
To freeze, arrange brownies in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container and freeze up to two months. Thaw at room temperature or in the refrigerator.
Greek Yogurt Brownies Recipe FAQs
This recipe uses coconut sugar, but you can use any 1:1 granulated sugar substitute and sugar-free chocolate chips for a lower-sugar version.
Yes. This recipe calls for just ½ cup sugar, which is relatively low for brownies; you can reduce it further for a more bittersweet result.
Use commercial egg replacers or a chia/flax “egg” (1 tablespoon ground chia or flaxseed + 3 tablespoons water per egg) as needed.
A lack of leavening agents, melted chocolate, and the addition of Greek yogurt all contribute to an extra-fudgy texture.
If you try this recipe and enjoy it, leaving a comment and rating is appreciated. Sharing photos of your brownies on social accounts is a great way to connect with other bakers and see how they turned out.
Healthy Greek Yogurt Brownies
Laura
Equipment
- measuring spoons
- measuring cups
- 9×9″ baking pan
- mixing bowls
Ingredients
- ¼ cup oat flour (or almond flour)
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ cup semisweet chocolate, chopped (about 4 oz)
- 2 Tablespoons salted butter (or melted coconut oil)
- ½ cup granulated sugar
- ¾ cup vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Chocolate Ganache:
- ½ cup semisweet chocolate (4 oz)
- ½ cup heavy cream (or coconut cream)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×9″ baking pan and set aside.
- Whisk together oat flour, cocoa powder, and sea salt; set aside.
- Melt the semisweet chocolate with the butter or coconut oil until smooth.
- Whisk in sugar, Greek yogurt, vanilla, and eggs until the mixture is smooth.
- Fold the dry ingredients into the wet until just combined, then stir in the chocolate chips.
- Pour the batter into the prepared pan and bake 20–25 minutes, until the top is set but the center remains slightly jiggly. (20 minutes = gooier brownies)
- Cool the brownies in the pan on a wire rack.
Make the Ganache
- Warm the cream over medium heat until it just begins to bubble; do not boil.
- Remove from heat and whisk in chopped chocolate and vanilla until smooth.
- Let the ganache cool and thicken slightly before pouring over the cooled brownies.
Assemble
- Pour the slightly cooled ganache over the brownies and let it set at room temperature or chill to speed setting.
- Slice and serve at room temperature or chilled.
Notes
Ingredient Substitutions
- Almond or oat flour works well; avoid coconut flour.
- Use coconut oil instead of butter for dairy-free brownies.
- Plain Greek yogurt or dairy-free yogurt can replace vanilla Greek yogurt.
- Any granulated sugar can be used in place of coconut sugar.
- Ganache is optional but adds a richer finish.
- Use coconut cream for a dairy-free ganache.
Store
Refrigerate in an airtight container for 5–7 days.
Freeze
Freeze in a single layer, then transfer to an airtight container for up to two months. Thaw before serving.
Nutrition
Calories: 173.5 kcal |
Carbohydrates: 22.2 g |
Protein: 2.7 g |
Fat: 9.3 g
Nutrition information is an approximation.
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