Healthy Greek Yogurt Brownies

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These Healthy Greek Yogurt Brownies are so fudgy and delicious that no one ever suspects they’re good for you! They’re easy to make and are the best healthy brownies you’ll ever eat.

stack of four healthy brownies


know I have shared so many healthy brownie recipes with you, but what can I say? Brownies are my favorite dessert! Serve them to me warm with a scoop of dairy-free chocolate peanut butter ice cream melting on top and you will win my heart. No matter what dietary restrictions you may have…I promise there is a delicious healthy brownie recipe on my site for you! 

If these Heathy Greek Yogurt Brownies had a slogan it would be…”healthy brownies for not-so-healthy eaters.” Every single person I have made these for has done nothing but rave about their fudgy, chocolatey goodness! No one suspected even for a millisecond that they were remotely good for them.

These brownies are my go-to dessert recipe when I’m short on time but still want to make a delicious treat for guests! They are easy to whip up…which is perfect for nights when you’re entertaining and have many other dishes to prepare!

These healthy brownies are gluten-free & grain-free and are high in protein…but you would never know it by tasting them!

up close front view of one healthy brownie

How to make healthy brownies

This recipe is very easy to make, but well walk through the process together, and don’t forget to watch the video.

Begin by combining the dry ingredients.

two overhead photos showing how to make healthy brownies

Then, combine the wet ingredients. I suggest whisking vigorously to ensure a thick batter.

two overhead photos showing how to make healthy brownies

Next, stir in the chocolate chips and pour the batter into a prepared baking pan.

two overhead photos showing how to make healthy brownies

Lastly, bake the Greek yogurt brownies until the top is set and shiny and the brownies are just barely jiggly. For extremely fudgy brownies, bake closer to 20 minutes, for firmer brownies bake for 25 minutes.

two overhead photos showing how to make healthy brownies before and after baking

Make the ganache (optional)

If you’d like, make the ganache and pour it over the top of the greek yogurt brownies. If you opt for the ganache, you will need to chill the brownies to set the ganache before cutting and serving.

Overhead view of Healthy Greek Yogurt brownies cut into 16 square pieces. A shiny chocolate ganache with swirls.

Store

Store any leftover brownies in an airtight container in the refrigerator for 5-7 days. I find these actually taste even better the second day after refrigerating.

Freeze

To freeze, place brownies in a single layer on a baking sheet and put in the freezer until hardened. Then, transfer them to an airtight container and freeze for up to two months. Thaw at room temperature or in the refrigerator.

6 Greek Yogurt Brownies cut into squares

 Healthy Greek Yogurt Brownies: Substitutions 

  • Almond flour/oat: I usually use almond flour, but oat flour works equally well. Also, all-purpose flour, whole wheat pastry flour, spelt flour, etc. The only flour that really wouldn’t work in this recipe is coconut flour.
  • Butter: to make these dairy free substitute coconut oil!
  • Vanilla Greek Yogurt: Plain Greek yogurt can be used in place of vanilla (I do this all the time). You can also use dairy-free greek yogurt.
  • Coconut sugar. Any granulated sugar works well in this recipe!
  •  Feel free to omit the ganache all together, these brownies hold up perfectly on their own. However, if you want an extra layer of fudgy goodness, then the ganache won’t disappoint.
  • Heavy Cream. in order for the ganache to set up a rich and creamy dairy product needs to be used. I have had great success with heavy cream and half & half. For a dairy-free version use full-fat coconut cream or dairy-free creamer.
front view of a healthy brownie on a plate with a bite taken out of it

Recipe FAQS

What can replace sugar in brownies?

In this healthy brownie recipe, coconut sugar (unrefined) is used. You can substitute a 1:1 sugar alternative and sugar-free chocolate chips if you want a sugar-free variety.

Can you reduce sugar in brownies?

This recipe only calls for 1/2 cup sugar, which is pretty low for brownies! You can decrease it if you want more bitter brownies.

How can I substitute eggs in brownies?

You can use an egg replacers, or a chia/flax egg.

What makes brownies fudgy?

No leaving agents and using melted chocolate and Greek yogurt makes these healthy brownies extra fudgy.

stack of two Healthy Greek Yogurt Brownies

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Healthy Greek Yogurt Brownies

Laura
These Healthy Greek Yogurt Brownies are lightened up but still irresistibly fudgy and decadent!
4.99 from 107 votes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 173.5
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients 
 

Chocolate Ganache:

  • ½ cup 4 ounces bittersweet chocolate, chopped
  • ½ cup heavy cream or coconut cream, or half & half
  • ½ tsp vanilla extract

Instructions 

  • Preheat oven to 350 degrees grease a 9×9” baking pan and set aside.
  • Mix almond flour, cocoa powder and sea salt in a small bowl; set aside.
  • Melt chocolate & coconut oil/butter together in the microwave. Mix until completely melted.
  • Mix in sugar, Greek yogurt and vanilla.
  • Mix in eggs, one at a time until the batter is completely smooth.
  • Add dry ingredients, whisk until just incorporated.
  • Add chocolate chips!
  • Pour batter into prepared pan and bake for 20 to 25 minutes until the top is just barely set and the edges are slightly pulling away from the sides of the pan. (20 = gooier brownies)
  • When brownies are finished baking, place the pan on a wire rack and cool.

Make the Ganache:

  • While the brownies are baking, make the ganache.
  • Add heavy cream to a small saucepan and warm over medium-high heat until it just begins to bubble. Do NOT let it boil.
  • Turn off heat and whisk in chopped chocolate and vanilla until the mixture is dark and smooth.
  • Remove from warm burner and let cool slightly. The ganache thickens as it cools.

Putting it together:

  • Once the ganache is slightly cooled, pour it over your cooling brownies.
  • Let the ganache firm up at room temperature or place in the refrigerator to speed up the process.
  • Remove from refrigerator, cut and serve at room temperature, or serve cold!

Video

Notes

*I prefer almond flour because it yields an even fudgier brownie. I have used both flours with great success! **Please do not try using regular yogurt. The thickness of Greek yogurt makes these brownies fudgy and chewy. I tried regular yogurt and was not happy with the results. Store in the refrigerator and warm in the microwave for 15 seconds to restore the fresh-from-the-oven taste!
*Notes: Nutrition information is calculated for 16 brownies without ganache. 

Ingredient Substitutions

  • Almond flour/oat: I usually use almond flour, but oat flour works equally well. Also, all-purpose flour, whole wheat pastry flour, spelt flour, etc. The only flour that really wouldn’t work in this recipe is coconut flour.
  • Butter: to make these dairy free substitute coconut oil!
  • Vanilla Greek Yogurt: Plain Greek yogurt can be used in place of vanilla (I do this all the time). You can also use dairy-free greek yogurt.
  • Coconut sugar. Any granulated sugar works well in this recipe!
  •  Feel free to omit the ganache all together, these brownies hold up perfectly on their own. However, if you want an extra layer of fudgy goodness, then the ganache won’t disappoint.
  • Heavy Cream. in order for the ganache to set up a rich and creamy dairy product needs to be used. I have had great success with heavy cream and half & half. For a dairy-free version use full-fat coconut cream or dairy-free creamer.

Store

Store any leftover brownies in an airtight container in the refrigerator for 5-7 days. I find these actually taste even better the second day after refrigerating.

Freeze

To freeze, place brownies in a single layer on a baking sheet and put in the freezer until hardened. Then, transfer them to an airtight container and freeze for up to two months. Thaw at room temperature or in the refrigerator.

Nutrition

Serving: 1brownie | Calories: 173.5kcal | Carbohydrates: 22.2g | Protein: 2.7g | Fat: 9.3g | Cholesterol: 27.5mg | Sodium: 61mg | Potassium: 50.8mg | Fiber: 1g | Sugar: 19.3g | Calcium: 22mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Ok…now lets talk brownies! I have more brownie recipes in my arsenal than I can count. Here are brownie recipes for the different folks in your life:

More Healthy Brownie Recipes

  • Black Bean Brownies for your friends who enjoy healthy, gluten-free desserts that are low in calories. These are super fudgy and delicious with zero guilt! (They’re also nut-free)! However, someone who is wise to your cunning healthy ways might recognize that these are not normal brownies and turn up their {stubborn} nose at them. Everyone in my family loves these!
  • Fudgy Paleo Brownies are a winner all around. They are unbelievably gooey, insanely fudgy, and crazy healthy! They are paleo AND vegan so you could make these for just about anyone and you’d have an absolute winner on your hands. This makes a small batch too…so you can enjoy a little without worrying about over-indulging…or you can double the recipe to share with friends!
  • Vegan Black Bean Brownies are for chocolate peanut butter veggie lovers everywhere. So delicious!
  • Don’t forget to serve your brownies with some Paleo Vanilla Ice cream, or loaded with this Vegan Peanut Butter Frosting (my favorite thing ever)!

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Recipe Rating




112 Comments

  1. 5 stars
    Thank you for that recipe!
    Its amazingly good
    I put coconut sugar (half of what its saying) and coconut oil instead of butter. And i use plain greek yogurt.
    Its a great success
    Its my 3rd time doing them

  2. 5 stars
    I’m old enough to remember my old favorite, Sara Lee (frozen) brownies that came in an aluminum pan… so I added 1/4 c. chopped nuts and did do the ganache (added a tiny bit of sweetener to it)…and these come very close—so rich and fudgy!!

  3. Hi! I made these today and the flavor is 10/10 but the consistency is kind of like soufflé? Did I over mix? Thank you!!

  4. I followed the recipe to a T
    Besides using coconut oil and 1/4 sugar and my batter is pretty thick. Not runny at all like the video?
    Why would this be?