Fudgy Greek Yogurt Brownies (Print Version)

Rich and fudgy brownies featuring creamy Greek yogurt for added protein and moisture.

# What You'll Need:

→ 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
12 - 1/4 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk together Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
03 - In a separate bowl, sift together cocoa powder, flour, coconut sugar, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Gently stir in dark chocolate chips and chopped nuts if using.
06 - Pour the batter into the prepared pan, smooth the surface, and sprinkle additional chocolate chips on top if desired.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before cutting into 12 squares.

# Additional Tips::

01 -
  • They taste like regular indulgent brownies but with five grams of protein per piece, so you won't crash afterward.
  • Ready in under an hour from craving to cooling, which means midnight chocolate emergencies are actually possible.
  • The Greek yogurt keeps them incredibly moist without any weird aftertaste or gritty texture.
02 -
  • Don't use nonfat Greek yogurt because it's too thin and watery—the 2% or 0% fat versions have the right texture to create that fudgy interior.
  • If you add protein powder to boost the nutrition, you have to reduce the flour by a quarter cup or they turn dense and dry no matter what you do.
03 -
  • Room-temperature ingredients blend together more smoothly than cold ones, so pull your eggs and yogurt out of the fridge thirty minutes before baking.
  • The toothpick test is everything—a few moist crumbs clinging to it means fudgy perfection, while a completely clean toothpick means you overbaked them by minutes.
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