Description
These Fudgy Greek Yogurt Brownies are rich, dense, and chocolatey with a wholesome twist. Made with creamy Greek yogurt, almond flour, and cocoa powder, they deliver indulgent flavor with lighter ingredients in just 40 minutes.
Ingredients
Scale
- 1 cup (240 g) plain Greek yogurt
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (85 g) almond flour
- 1/2 cup (60 g) oat flour
- 2 large eggs
- 1/2 cup (120 ml) pure maple syrup
- 1/4 cup (50 g) coconut sugar
- 2 tablespoons (30 ml) melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (85 g) dark chocolate chips (optional)
- 1/2 teaspoon espresso powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
- In a large bowl, whisk together Greek yogurt, eggs, maple syrup, coconut sugar, melted coconut oil, and vanilla until smooth.
- Stir in espresso powder if using.
- Sift in cocoa powder. Add almond flour, oat flour, baking soda, and salt. Gently fold until just combined.
- Fold in dark chocolate chips.
- Pour batter into prepared pan and spread evenly. Tap lightly to remove air bubbles.
- Bake 22–28 minutes until edges are set and center is slightly soft. A toothpick should come out with moist crumbs.
- Cool in pan 10–15 minutes before lifting out. Refrigerate 30 minutes for cleaner slices if desired.
Notes
- Do not overmix batter to keep brownies tender.
- For extra fudgy texture, slightly underbake by 1–2 minutes.
- Store at room temperature 2 days or refrigerate up to 5 days.
- Freeze individual slices up to 2 months.
- Warm slightly before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 11g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg