Healthy Greek Yogurt Brownies

By Laura

Posted Sep 28, 2017, Updated Jun 26, 2024

4.99 from 117 votes

120 Comments

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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.

Brownies are my favorite dessert! No matter what dietary restrictions you may have, I promise there is a delicious healthy brownie recipe on my site for you! 

These greek yogurt brownies are the perfect healthy dessert. Everyone who tries them raves about how fudgy and chocolatey they are. And no one ever suspects that they are healthy brownies!

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 make, which is perfect 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!

 Healthy Greek Yogurt Brownies: Substitutions 

• Almond/oat flour: All-purpose flour, whole wheat pastry flour, spelt flour, etc. are all great choices. The only flour that doesn’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.
•  Ganache. 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.

How to Make Greek Yogurt 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.

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

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

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.

Make the Chocolate 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.

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.

Greek Yogurt Brownies Recipe FAQS

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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 117 votes

Course Dessert

Cuisine American

Servings 16 brownies

Calories 173.5

Prep Time10 minutes minutes

Cook Time30 minutes minutes

Total Time40 minutes minutes

Equipment

• measuring spoons
• measuring cups
• 9×9″ baking pan
• glass batter bowl

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ ¼ cup almond flour (or oat flour)*
• ▢ ¼ cup unsweetened cocoa powder
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup semisweet chocolate (4 oz, chopped)
• ▢ 2 Tablespoons salted butter (or coconut oil, melted)
• ▢ ½ cup granulated sugar
• ▢ ¾ cup Vanilla Greek yogurt**
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup chocolate chips

Chocolate Ganache:

• ▢ ½ cup semisweet chocolate (4 ounces)
• ▢ ½ cup heavy cream (or coconut cream)
• ▢ ½ teaspoon 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.

Assemble

• 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!

Cook ModePrevent your screen from going dark

Video

Notes

Nutrition information is calculated for 16 brownies without ganache. 

Ingredient Substitutions

• Almond/oat flour:* 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!

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