Deeply chocolatey, fudgy, and utterly satisfying, these Greek Yogurt Brownies come together quickly and require only one bowl. They are also eggless—perfect for when you’re out of eggs or prefer a slightly lighter texture.
Greek Yogurt Brownies
These brownies are rich and fudgy thanks to the addition of Greek yogurt. Though it might sound unusual, yogurt adds moisture and creaminess, contributing to a chewy, luxurious crumb. It also replaces some of the fat and provides structure and a touch of protein, so the recipe works well without eggs.
Greek yogurt’s acidity reacts with baking soda to help the batter rise slightly, giving a brownie that is dense and fudgy but not overly heavy. I use vanilla Greek yogurt here because it adds a subtle sweetness; if you use plain Greek yogurt, you may want to increase the sugar slightly to taste.
Eggless Brownies
In this recipe, Greek yogurt stands in for both the fat and the binding protein that eggs normally provide. Eggs typically help emulsify ingredients and provide lift, but Greek yogurt helps achieve those same goals without turning the brownies cakey. The result is a moist, chocolate-forward treat that still holds together when sliced.
One Bowl Brownies
These brownies are designed for convenience. Only one mixing bowl is needed, along with a spatula and measuring tools. They’re ideal for when you want a quick dessert without a big cleanup. Mix, bake, and while they’re in the oven you can wash a couple of items and relax.
Greek Yogurt Brownies
Rebecca Lindamood
Equipment
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1 8×8 or 9×9 pan
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parchment paper
Ingredients
- 1 1/2 cups chocolate chips divided
- 1 cup vanilla Greek yogurt
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon instant coffee granules optional but enhances chocolate flavor
- 1/4 teaspoon kosher salt
- 1/2 cup milk dairy or plant-based works
Instructions
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Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with two strips of parchment placed in a cross so you can lift the finished brownies out easily. Set the pan aside.
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In a microwave-safe bowl, melt 1/2 cup of the chocolate chips. Microwave for about 1 minute on high, then stir until smooth. Let the chocolate cool for a couple of minutes.
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Stir the Greek yogurt, brown sugar, and vanilla into the melted chocolate until smooth. Add the flour, cocoa powder, baking soda, salt, and instant coffee (if using), and stir until combined. Add the milk and mix until the batter is uniform. Fold in all but 2 tablespoons of the remaining chocolate chips, reserving those for the top.
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Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.
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Bake for 28–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Allow the brownies to cool in the pan for 10 minutes, then lift them out and finish cooling on a rack before cutting into 16 pieces.
Nutrition
Carbohydrates: 27g
Protein: 3g
Fat: 5g
Sugar: 19g
Nutritional information is an estimate. Calculate using your actual ingredients if precise values are needed.
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