Greek Yogurt Brownies

5 from 87 votes

Made with no oil and less butter, these Greek yogurt brownies are a tasty and healthier alternative. Simple to make and just as delicious!

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This Greek Yogurt Brownies recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

Made from scratch, these delicious Greek yogurt brownies are a healthier alternative to the traditional brownie recipes, but still taste so delicious! Made without oil and with added protein, this is Greek yogurt brownie recipe is one you can feel good about!

Stack of 3 greek yogurt brownies
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Sometimes a little innovation in the kitchen can lead to some tasty results, and that’s very true with these brownies made with Greek yogurt. A nod to swapping ingredients with those of more nutritional value. Still full of flavor and fudgy texture these Greek yogurt brownies are so good, that even the kiddos will enjoy!

This brownie cake turned out so creamy. It was kind of like fudge. I substituted baking chocolate for coco powder. Thank you!” – Vielka

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Rich Chocolate
Skill Level: Easy

Summary

  • Healthier Alternative: When you make your brownies with Greek yogurt, you’re adding protein, and healthy fats, which is a bit healthier than traditional brownies made with vegetable oil.
  • Easy To Make: Simple ingredients and instructions make this recipe so easy to make and if you bake at home then you probably have everything you need already.
  • Rich and Fudgy: If you love fudgy brownies, this recipe is for you. Rich in flavor with a gooey chocolate center.
  • Customizable: Easily swap out chocolate types or add nuts to suit your preferences.

Ingredients You’ll Need To Make Brownies With Greek Yogurt

  • Butter: Use unsalted butter for this recipe. If you use salted, then decrease the amount of added salt.
  • Chocolate: Use both baking chocolate and chocolate chips in these brownies. Baking chocolate is melted and mixed into the batter; then chocolate chips are folded in for an extra treat and fudgy consistency.
  • Sugar: You can use any granulated sugar, or cane sugar, which is less processed than granulated. Light brown sugar can also be used.
  • Greek yogurt: The secret ingredient for these moist and chewy brownies is the Greek yogurt. I’m using Stonyfield Organic Greek Grassfed Yogurt which is a yogurt that is rich with a unique and creamy flavor. Like all Stonyfield yogurts, it’s made without anything artificial so it’s my preference for baking, cooking and snacking.
  • Eggs: For best results, use eggs that are at room temperature.
  • Vanilla extract and salt: For sweetness and flavor.
  • Flour: These Greek yogurt brownies are made with all purpose flour. I haven’t tried it but would expect them to turn out well with a 1:1 gluten-free flour.
  • Fruit Infusions: Add raspberry or strawberry jam swirl to the brownie batter for a fruit twist.
  • Sugar Alternatives: Replace white sugar with coconut sugar, monk sugar, or light brown sugar for an added molasses flavor.
  • Chocolate Variations: Experiment with different types of chocolate chips like milk chocolate, dark chocolate, white chocolate, or even peanut butter chips. Readers have also had success replacing baking chocolate with cocoa powder.
  • Nutty: Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
Ingredients to make the recipe

How to make Greek yogurt brownies

  1. Melt together the butter and chocolate either in the microwave or over a double boiler.
  2. Whisk in the eggs and vanilla.
  3. Add the flour, salt and Greek yogurt to the bowl.
  4. Stir together to combine and fold in the chocolate chips.
  5. Pour the batter into a lined baking pan.
  6. Bake and allow to cool fully before cutting into squares.
6 image collage to show the steps for mixing the batter, then the batter transferred to the baking pan and then baked

“My dear Yumna thank you so much for this fabulous recipe. Can I use coco powder instead of chocolate chips and if I can , may I know the measurements. My last question is the yogurt sweet or sour , because I am back in Iran to visit my family for Nowruz some yogurts here have a bit of sour taste some sweet . Thank you , and I think your are an absolute Gem not to be found 🙏🏻👌🏻🙌🏻❤️” – Sunny

Tips for making the best Greek yogurt brownies

  1. Use full fat Greek yogurt. Because we’re swapping some of the butter for Greek yogurt, it’s important to use full fat Greek yogurt for rich and moist brownies that don’t dry out.
  2. Don’t over mix the brownie batter. When you add the flour, stir and fold it until there are no white streaks left, but then stop mixing. If you mix too much, the gluten can overdevelop and your brownies will be very heavy. It’s best to mix by hand rather than use an electric mixer.
  3. Don’t overcook the brownies. Use a toothpick to test for doneness. If you insert the toothpick and it comes out with wet batter, it needs more time. However, if it comes out with only a few moist crumbs, that means the brownies are ready.
  4. Cut the brownies using a plastic knife or a regular knife covered in cooking spray. This creates the most precise and clean cuts. Make sure to let the brownies cool off completely first.

WHAT TO SERVE WITH GREEK YOGURT BROWNIES

How to store Greek yogurt brownies

Once your brownies have fully cooled and you have sliced them into squares, transfer them to an airtight container. I prefer to store them at room temperature, where they will keep well for 3 to 4 days.

How long will Greek yogurt brownies last in the fridge?

When stored properly, these brownies will last for up to one week in the fridge.

Can I freeze Greek yogurt brownies?

Yes! These Greek yogurt brownies freeze really well. Let them cool completely and then you can either wrap the whole pan in foil and place in a freezer bag or cut into squares and wrap each piece individually. They will keep well for up to 3 months and can be thawed at room temperature.

Stack of 3 brownies made made with Stonyfield organic yogurt

Frequently asked questions

Why are my brownies dry and cake like?

Dry or cake like brownies can be due to overmixing the batter or overbaking. Remember to mix just until the ingredients are combined and keep a close eye on the baking time. It’s okay if the batter still appears slightly lumpy before baking.

My brownies sunk in the middle, what went wrong?

This often happens if the oven door is opened too early, causing a sudden temperature change, or if there’s too much leavening agent. Keeping the oven door shut the entire baking time is ideal. Lastly, overmixing the batter can incorporate too much ait into the batter leading to a rise then collapse in the oven.

How do you stop brownies getting stuck to the baking dish?

I like to spray the baking dish and then line it with parchment paper for easy removal. Let the parchment paper overhang the edges of the pan so it is easy to lift the brownies straight out. Don’t use butter to grease the dish, as this can burn during cooking and cause the brownies to stick.

These Greek yogurt brownies are one delicious treat! Made with less butter and no oil but still perfectly moist, this is one dessert you’re going to love!

More desserts to try:

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Greek Yogurt Brownies

Made with no oil and less butter, these Greek yogurt brownies are a tasty and healthier alternative. Simple to make and just as delicious!
5 from 87 votes
Servings 9 servings
Course Dessert
Calories 280
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients
  

Instructions

  • Preheat the oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick cooking spray and line it with parchment paper.
  • Place the butter and chocolate in a large microwave safe bowl and microwave in 30 second bursts until melted. Whisk in the sugar until dissolved, then whisk in the eggs and vanilla.
  • Add the flour, salt and Greek yogurt and stir until there are no more streaks of flour. Fold in the chocolate.
  • Transfer the batter to the prepared pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, being careful not to overcook them. Allow to cool completely before cutting and serving.

Notes

Storage: These Greek yogurt brownies should be stored in an airtight container. They will keep well for up to 4 days at room temperature.
Freezing: The brownies can be frozen for up to 3 months. Wrap well to protect from freezer burn.
Tip: Let the brownies cool fully before cutting into squares.
 

Nutrition

Calories: 280kcal, Carbohydrates: 34g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 53mg, Potassium: 103mg, Fiber: 1g, Sugar: 25g, Vitamin A: 371IU, Calcium: 29mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 87 votes (84 ratings without comment)

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Comments

  1. Vielka says:

    This brownie cake turned out so creamy. It was kind of like fudge. I substituted baking chocolate for coco powder. Thank you!

    1. Yumna J. says:

      You’re so welcome!

  2. Kathleen Stewart says:

    Where are the amounts?

    1. Yumna J. says:

      Hi Kathleen, if you scroll to the bottom of the page or use the “jump to recipe” button at the top of the post, it will take you to a recipe card with the ingredients and instructions. Hope you enjoy!

  3. Kate says:

    Hi there,

    Are the calories per serving or per 100g, 281 calories per brownie seems like a lot 😅

    Thanks!

    1. Yumna J. says:

      Hi Kate! Yes, that is the correct caloric estimate based on the ingredients and serving size of the recipe. It still has butter in it. You could replace it at a 1:1 ratio with more Greek yogurt, which would take it down to around 200 calories per serving.

  4. Maria says:

    Is there any chance that the quantities could be converted to grams? I keep finding different conversion and they always end up different. I’m in Europe and I’d really appreciate it. Thanks

    1. Yumna Jawad says:

      Unfortunately I don’t have that function on my website yet!

  5. Sunny says:

    My dear Yumna thank you so much for this fabulous recipe. Can I use coco powder instead of chocolate chips and if I can , may I know the measurements.
    My last question is the yogurt sweet or sour , because I am back in Iran to visit my family for Nowruz some yogurts here have a bit of sour taste some sweet .
    Thank you , and I think your are an absolute Gem not to be found 🙏🏻👌🏻🙌🏻❤️

    1. Yumna Jawad says:

      You’re so welcome! You can try substituting cocoa powder for chocolate chips in 1:1 ratio, but I have yet to try that. For the yogurt, I used plain Greek yogurt, which is more sour than sweet. However, if the yogurt you use is slightly sweet, it will still work in this recipe. The overall product just might be a little sweeter.

  6. Ranim says:

    Can I use coconut sugar instead of cane sugar?

    1. Yumna Jawad says:

      It should work!

  7. Sandi Grogan says:

    Could you give me the quantity for ingredients please

    1. Yumna Jawad says:

      The full recipe is at the bottom of the page in the recipe card!

      ▢½ cup unsalted butter
      ▢¼ cup unsweetened baking chocolate
      ▢¼ cup semi-sweet chocolate chips
      ▢1 cup cane sugar
      ▢2 eggs room temperature
      ▢2 teaspoons vanilla extract
      ▢⅔ cup all purpose flour
      ▢⅛ teaspoon salt
      ▢½ cup Stonyfield Greek yogurt

  8. Genya Kalinina says:

    So excited to try this- can I substitute unsweetened cocoa powder for the unsweetened baking chocolate, and if so, how much? Thanks!

    1. Yumna Jawad says:

      Yes, that should work! I haven’t tried it yet, but I would use a 1:1 substitution. Let me know how it goes!