Description
These Greek Yogurt Brownies are a deliciously moist and fudgy treat made healthier with the addition of creamy Greek yogurt. Packed with rich cocoa and melty chocolate chips, they offer a perfect balance of indulgence and nutrition for those craving a guilt-free chocolate fix. Ideal for dessert or snacks, these brownies combine classic flavors with a wholesome twist.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat or non-fat works)
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional
- 1 cup chocolate chips (semi-sweet or dark), plus more for topping (optional)
Instructions
- Melt Butter: Melt butter in a saucepan over low heat or in the microwave in 30-second intervals, stirring until fully melted. Allow it to cool slightly before using.
- Mix Sugar and Butter: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, ensuring the sugar begins to dissolve.
- Add Eggs: Crack eggs one at a time into the bowl, whisking well after each addition until fully incorporated into the mixture, creating a silky texture.
- Incorporate Yogurt and Vanilla: Add the Greek yogurt and vanilla extract to the wet ingredients, gently whisking until just combined to maintain the batter’s light texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute leavening agents and cocoa.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to prevent tough brownies.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter. Reserve some chips to sprinkle on top before baking, if desired.
- Prepare Baking Pan: Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Pour and Spread Batter: Pour the batter into the prepared pan, spreading it evenly. Sprinkle reserved chocolate chips on top to add a melty, crunchy chocolate finish.
- Bake: Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter, indicating perfect fudginess.
- Cool: Allow the brownies to cool completely in the pan. Cooling helps them set and makes cutting easier.
- Remove from Pan: Use the parchment paper overhang to lift the brownies out of the pan gently.
- Cut: Cut the brownies into 16 squares. For clean slices, run a knife under hot water and wipe it between cuts.
- Serve or Store: Serve immediately for best texture or store in an airtight container at room temperature for up to 3 days. They are excellent served warm with ice cream or whipped cream.
Notes
- Use full-fat Greek yogurt for richer brownies or non-fat for fewer calories.
- Do not overmix the batter to keep brownies tender and moist.
- Ensure butter is cooled slightly before mixing to avoid cooking the eggs.
- For extra gooey texture, slightly underbake and let them finish cooking as they cool.
- Store brownies in an airtight container to maintain freshness.
- Chocolate chips on top add a nice texture contrast but are optional.
- Use a hot knife for smooth and clean cutting edges.
