Healthy Greek Yogurt Brownies (Print version)
Fudgy Healthy Greek Yogurt Brownies made with cocoa, chocolate chips, and thick Greek yogurt for a lighter chocolate treat.
# Ingredients:
For the brownies
01 -
1/3 cup (60 g) dark chocolate chips
02 -
1 teaspoon coconut oil or avocado oil
03 -
3/4 cup (180 g) thick plain Greek yogurt, 2 percent or whole milk preferred
04 -
1 large egg
05 -
1/2 cup (95 g) packed light brown sugar
06 -
1/4 cup (60 ml) unsweetened almond milk or milk of choice
07 -
1 teaspoon vanilla extract
08 -
1/2 cup (55 g) oat flour or all-purpose flour
09 -
1/2 cup (42 g) unsweetened cocoa powder
10 -
1 teaspoon baking powder
11 -
1/4 teaspoon fine salt
12 -
1/3 cup (60 g) dark chocolate chips, for folding and topping
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for lifting.
02 -
Microwave 1/3 cup chocolate chips with the coconut oil in 20-second bursts, stirring between each, until smooth. Let it cool for 3-5 minutes.
03 -
In a large bowl, whisk the Greek yogurt, egg, brown sugar, almond milk, and vanilla until smooth. Whisk in the cooled melted chocolate.
04 -
Add the oat flour, cocoa powder, baking powder, and salt. Fold with a spatula just until no dry streaks remain. The batter will be thick.
05 -
Fold in most of the remaining chocolate chips, saving a few tablespoons for the top.
06 -
Spread the batter evenly in the prepared pan and sprinkle with the reserved chocolate chips. Bake for 20-23 minutes, until the edges are set and a toothpick inserted in the center has moist crumbs.
07 -
Cool completely in the pan before lifting out and slicing into 16 squares. Chill for cleaner cuts if desired.
# Good to know:
01 -
Use thick Greek yogurt for the best fudgy texture.
02 -
Do not overbake. Moist crumbs on the toothpick are the goal.
03 -
Store covered in the refrigerator for up to 4 days.