Description
These Greek Yogurt Brownies offer a moist, fudgy texture with the added protein boost from Greek yogurt, making them a healthier twist on a classic treat. Sweetened naturally with maple syrup and made with almond or oat flour, these brownies are gluten-free friendly and optionally packed with dark chocolate chips and nuts for extra indulgence.
Ingredients
Scale
Main Ingredients
- ¾ cup plain Greek yogurt (2% or full fat)
- 2 large eggs
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- ½ cup almond flour or oat flour
- ¼ teaspoon salt
Optional Toppings
- ¼ cup dark chocolate chips
- ¼ cup chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure your brownies release easily after baking.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the unsweetened cocoa powder, almond or oat flour, and salt thoroughly to evenly distribute the dry components.
- Fold Ingredients Together: Gently fold the dry ingredient mixture into the wet ingredients just until combined, taking care not to overmix which can affect texture.
- Add Optional Mix-ins: Stir in dark chocolate chips and chopped nuts if you choose to include them, adding extra flavor and texture to the brownies.
- Prepare for Baking: Pour the batter into the prepared pan and use a spatula to smooth out the top evenly.
- Bake: Bake the brownies in the preheated oven for 20-25 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool: Remove the pan from the oven and place it on a wire rack to cool completely, allowing the brownies to set properly.
- Chill and Serve: Refrigerate the cooled brownies for at least 1 hour before slicing into 12 squares to achieve the best texture and flavor.
Notes
- Use parchment paper to prevent sticking and make removal easier.
- Do not overmix the batter to keep the brownies tender and fudgy.
- Refrigerating helps the brownies firm up for cleaner slicing.
- Choose almond flour for a nuttier flavor or oat flour for a slightly lighter bite.
- Adjust maple syrup quantity if you prefer less sweetness.
- For a dairy-free version, substitute Greek yogurt with a thick plant-based yogurt.
