Healthy Greek Yogurt Brownies
Posted Sep 28, 2017, Updated Jun 26, 2024
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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
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.
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.
You can use an egg replacers, or a chia/flax egg.
No leaving agents and using melted chocolate and Greek yogurt makes these healthy brownies extra fudgy.
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Healthy Greek Yogurt Brownies
Ingredients
- 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!
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe i made twice on one week, and love to make more many becaise easy and healthy and funge, I add some more flax powder and smach banana , Ummmmm so great, Thank you
Delicious recipe. I used the ingredients I had and took a chance and doubled the recipe. I used Whole wheat flour, cane sugar (little less than recipe because I ran out), only 4oz bittersweet chocolate (misread recipe), plain Greek yogurt, 1 tbs vanilla extract (Could’ve used another 1 tsp since yogurt was plain), and butter. In a 9×13” pan, 27 minutes, turned out sweet, soft and gooey. Hard to stop warning eating it. I plan on following recipe ingredients as stated in the future.
Do you know the nutrition info without the ganache?
The nutrition information was calculated for the brownies without the ganache (see the note in the recipe card).
Hi I am confused about the nutrition breakdown vs my own calculations after putting together the recipe. I have come out with batch of 16 brownies = each 75 cal, 2.15g protein, 3.4g fat, 10.25g carbs.
What’s different?
Did you include the ganache in the calculations? My website automatically calculates nutrition information based on all the ingredients, and in this case it would have included the ganache.
Perfect recipe
I used oat flour and added a little shredded coconut.Only had plain Greek yoghurt so added a little vanilla, and omitted the ganache..still delicious..
I followed your recipe and although the brownies were really delicious, they were very thin and did not rise at all. I cut them into small squares and sandwiched two squares together. Tin was the correct size and clues as to what I did wrong ?
That is odd I make these almost every week these days and haven’t had that problem. They really shouldn’t “rise” though – they will be about the same height as they are when spread into the pan. Use an 8×8″ pan.
Hi- I made these and the brownies were great. But my ganache sort of curddled. I didn’t think that I let the cream boil, but it tastes fine, but is lumpy. What happened? They still taste great.
Ginnie again. I don’t care if the ganache was purple with yellow spots! These were the best keto brownies ever. I switched out the sugar for eretrhytol. And whomever said they were better the next day in the frig was right. I can’t believe that I’m not cheating when I eat these! Can’t wait to try more of your recipes. Thanks!
Did you add the cc to the cream or the other way around? If you do it wrong it curdles.
Hi, thank you for the recipe. So keen to try for sure! I’m using 12inch pan is that ok? Just wondering how do I adjust the ingredients measurements?
Didn’t have any chocolate and was too eager to make the recipe anyway, so we swapped it with peanut butter (same qty) and instead of sugar, added half coconut sugar and half honey. Added 1/6th cup of cocoa and oats flour. Topped with walnuts, came out DELICIOUS!!!
Mostly, when we make changes to recipe, it’s always a gamble, but this gave us beautiful brownies that too on the heathier side! Thank you, Laura!
I made these today 🙂 I really like them, I was surprised at the texture of the brownies being so nice even being made with Almond Flour. I don’t know if this makes a difference or not but I found these to be so so salty. Just with the 1/4 teaspoon of sea salt, I was wondering if the course pink Himalayan sea salt made a difference. To balance out the salt I put some of my RX vanilla almond butter on top. But so so salty. I made sure I only used 1/4 of a teaspoon so I’m confused as why they came out like they did. Im going to make them again but with probably no salt to maybe a small small amount. Like a tiny pinch. I never put salt on my food, so maybe I’m a bit sensitive to it overall. It might be me! But I haven’t had anyone else taste them yet.
I make these all the time. usually add a little espresso. they are a favorite in our house! my aunt wants to know if you can freeze them?
LOVE the addition of espresso powder! YUM! Yes you can freeze them!
I doubled this recipe and baked it in a 9×13 pan for maybe ~33 minutes and they came out great! I did not add chocolate chips nor the ganache and I still thought they were really delicious for a healthy-ish brownie! Be careful when doubling the recipe though if you hit the “2x” button that doubles all the ingredients for you because for the “bittersweet chocolate, chopped” ingredient, it only updates the cups measurement, not the ounces measurement (you can see that it shows 4 oz regardless of whether you do 1x or 2x, so for 2x I assumed it should be 8oz and that worked perfect).