Greek Yogurt Brownies
Fudgy, chocolatey brownies made lighter and extra tender with Greek yogurt in one simple bowl.
Ingredients
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup plain Greek yogurt 2% or whole milk
- 1/4 cup neutral oil or melted unsalted butter cooled
- 1/3 cup semisweet chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting, and lightly grease the exposed sides.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined and no cocoa lumps remain. Set aside.
- In a large bowl, whisk the eggs and granulated sugar for about 1 minute until the mixture looks slightly pale and thickened.
- Add the vanilla bean paste, Greek yogurt, and oil or melted butter to the egg mixture and whisk until smooth and completely blended.
- Sprinkle the dry ingredients over the wet ingredients. Using a spatula, gently fold the mixture together in slow, sweeping motions just until no streaks of dry flour remain.
- Fold in the chocolate chips or chopped chocolate, taking care not to overmix the batter. It should be thick but spreadable.
- Scrape the batter into the prepared pan and spread it evenly to the edges, smoothing the top with the spatula.
- Bake for 20 to 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan.
- Once cool, use the parchment overhang to lift the brownies out of the pan. Transfer to a cutting board and slice into 12 squares before serving.
Notes
- Use plain Greek yogurt, not flavored, for the best chocolate flavor and proper sweetness.
- For fudgier brownies, remove them from the oven as soon as a toothpick shows moist crumbs; avoid overbaking.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For cleaner slices, chill the brownies for 30 minutes before cutting with a sharp knife wiped clean between cuts.
- For fudgier brownies, remove them from the oven as soon as a toothpick shows moist crumbs; avoid overbaking.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For cleaner slices, chill the brownies for 30 minutes before cutting with a sharp knife wiped clean between cuts.