Greek Yogurt Brownies (Printable)

Rich, fudgy chocolate squares made with Greek yogurt instead of butter. Under 100 calories each with 5g protein.

# What You'll Need:

→ Wet Ingredients

01 - ¾ cup plain Greek yogurt (2% or full fat)
02 - 2 large eggs
03 - ⅓ cup maple syrup
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - ½ cup unsweetened cocoa powder (Dutch-processed preferred)
06 - ½ cup almond flour or oat flour
07 - ¼ teaspoon salt

→ Optional Add-Ins

08 - ¼ cup dark chocolate chips
09 - ¼ cup chopped nuts

# How to Cook:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until smooth and well combined.
03 - In a separate bowl, sift together the cocoa powder, almond flour or oat flour, and salt to ensure even distribution.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix as this can affect texture.
05 - Stir in chocolate chips, nuts, or other desired toppings if using.
06 - Pour the batter into the prepared pan and smooth the top evenly with a spatula.
07 - Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Place the pan on a wire cooling rack and let the brownies cool completely to room temperature.
09 - For best texture and clean cuts, refrigerate for at least 1 hour before slicing into 12 squares.

# Expert Advice:

01 -
  • You get that intense chocolate craving satisfied without the post treat crash or guilt
  • Each square packs 5 grams of protein while staying under 100 calories
  • The texture is somehow both fudgy and light, like magic happened in the oven
02 -
  • Overmixing creates tough, cakey brownies instead of fudgy ones, so stop as soon as the flour disappears
  • These need that chilling time in the refrigerator to set properly and achieve that dense, fudgy texture
  • The toothpick test is tricky here, you want moist crumbs, not a clean pick, or they will be dry
03 -
  • Room temperature ingredients prevent the batter from seizing up and creating pockets of unmixed flour
  • Letting the batter rest for 10 minutes before baking gives the flour time to hydrate for a smoother texture
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