Greek Yogurt Brownies
Soft and fudgy brownies made healthier with Greek yogurt, perfect for any occasion.
Ingredients
Dry Ingredients
- 1/2 cup Oat Flour (or all-purpose flour lightly packed)
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Granulated Sweetener (sugar-free brown erythritol or coconut sugar or brown sugar)
Wet Ingredients
- 3/4 cup Plain Greek Yogurt
- 1 large Egg
- 1/4 cup Almond Milk (or soy milk, or any milk of choice)
- 1 teaspoon Vanilla Extract
- 1/3 cup Sugar-Free Chocolate Chips (divided) Use 1/3 cup for melting and remaining for folding into the batter.
- 1 teaspoon Coconut Oil
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil the pan and set aside.
- In a microwave-safe bowl, melt 1/3 cup chocolate chips and coconut oil. Let it cool for a few minutes at room temperature.
- In a mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sweetener, baking powder, and salt. Set aside.
- In another large bowl, whisk together the Greek yogurt, egg, vanilla extract, milk, and melted chocolate mixture.
- Sift the dry mixture into the wet ingredients and stir with a silicone spatula until just combined.
- Fold in the remaining chocolate chips and distribute them evenly in the batter.
- Pour the batter into the prepared brownie pan.
Baking
- Bake for 20-23 minutes at 350°F (180°C) or until a toothpick inserted in the brownies comes out clean.
- Cool immediately on a cooling rack for an hour before cutting.
Notes
Serve brownies warm with vanilla ice cream, fresh berries, or chocolate sauce. For variations, try adding peanut butter, instant coffee, or nuts. Store brownies in an airtight container for up to three days or freeze for longer storage.