Greek Yogurt Brownies
Fudgy, lighter bakery-style brownies made with Greek yogurt and applesauce.
Ingredients
Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup all-purpose flour or whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease or line an 8x8 inch baking pan with parchment paper.
- In a medium bowl whisk together the Greek yogurt, applesauce, sugar, eggs, and vanilla bean paste until smooth.
- In a separate bowl whisk together the flour, cocoa powder, baking powder, and salt until well combined and no cocoa lumps remain.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined and no dry flour is visible.
- Fold in the dark chocolate chips.
- Spread the batter evenly into the prepared baking pan, smoothing the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Cut into 16 squares and serve.
Notes
- Use full fat or 2 percent Greek yogurt for the best fudgy texture.
- Do not overmix the batter or the brownies can turn cakey instead of fudgy.
- Begin checking the brownies at 25 minutes since ovens vary.
- Store leftover brownies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Do not overmix the batter or the brownies can turn cakey instead of fudgy.
- Begin checking the brownies at 25 minutes since ovens vary.
- Store leftover brownies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.