Greek Yogurt Brownies
These Greek Yogurt Brownies are easy to make and retain moisture with the use of Greek yogurt, offering a lighter chocolate treat that is both fudgy and satisfying.
Ingredients
Main Ingredients
- 1 cup Greek yogurt Use plain or flavored yogurt.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour Measure by spooning into the cup and leveling it.
- 1/2 cup sweetener of choice e.g., erythritol, stevia.
- 2 units eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional chocolate chips or nuts for topping Use as desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a mixing bowl, whisk together the Greek yogurt, eggs, and vanilla until smooth.
- In a separate bowl, sift or whisk together the cocoa powder, almond flour, sweetener, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Fold in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 20–25 minutes, checking at 18 minutes with a toothpick; it should come out with a few moist crumbs.
- Let the brownies cool in the pan to room temperature before cutting.
Notes
Store cooled brownies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can freeze brownies wrapped well for up to 2 months; thaw in the fridge before serving. Let brownies cool fully before cutting so they hold their shape.