Greek Yogurt Fudgy Brownies (Print Version)

Moist and fudgy brownies enhanced with creamy Greek yogurt and rich chocolate for a satisfying treat.

# Components:

→ Wet Ingredients

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup melted coconut oil or unsalted butter
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Chocolate & Extras

11 - 1/2 cup dark chocolate chips (plus extra for topping, optional)
12 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract together until smooth.
03 - Sift cocoa powder, flour, coconut sugar, baking powder, and salt in a separate bowl.
04 - Gradually fold dry ingredients into wet mixture until just combined.
05 - Stir in chocolate chips and nuts if using.
06 - Pour batter into prepared pan, smooth top, and optionally sprinkle extra chocolate chips. Bake for 22 to 25 minutes until a toothpick inserted comes out with moist crumbs.
07 - Allow brownies to cool completely in the pan before slicing into squares.

# Expert Advice:

01 -
  • You get that deep, fudgy chocolate intensity while sneaking in actual protein—your afternoon snack just became smarter.
  • The Greek yogurt keeps everything moist without needing excessive oil, so they taste decadent but feel lighter than traditional brownies.
  • Ready in 40 minutes from craving to cooling, which means impulsive chocolate emergencies are actually manageable.
02 -
  • Don't overbake these—the toothpick test is your friend, and it's better to err toward slightly underdone because they keep cooking a bit as they cool.
  • Greek yogurt brand and fat content actually matter; thinner yogurt makes runnier batter, so 2% or 0% fat works best.
  • Cutting them while still slightly warm makes a mess, but cutting them straight from the fridge makes them easier to handle—plan accordingly.
03 -
  • Sift the cocoa powder even if it seems fussy—it's the difference between silky brownies and ones with little cocoa-powder pockets of bitterness scattered throughout.
  • Let the batter rest for five minutes before pouring it into the pan; something about those few minutes makes them come out more uniformly fudgy, and I'm not sure why.
  • Use a sharp knife dipped in hot water and wiped clean between cuts if you want picture-perfect brownie squares instead of crumbly edges.
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