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Recipe from Simpler Savory

The recipe

Greek Yogurt Brownies

Prep
15 min
Cook
25 min
Total
40 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
180

2× the original author values. Recipe yield: 16 servings.

calories
360

3× the original author values. Recipe yield: 16 servings.

calories
540
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 large eggs — room temperature
  • 3/4 cup granulated sugar — or coconut sugar
  • 1/4 cup unsalted butter — melted and slightly cooled; or use neutral oil
  • 1 teaspoon vanilla extract
  • 3/4 cup plain Greek yogurt — full-fat or 2% preferred
  • 1/2 cup unsweetened cocoa powder — natural or Dutch-process
  • 3/4 cup all-purpose flour — spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon espresso powder — optional, enhances chocolate
  • 1/2 cup chopped dark chocolate or chocolate chips — semi-sweet or dark
  • 1 8-inch square pan — lined with parchment and lightly greased
  • 3/4 cup finely milled almond flour — low-carb option; do not pack
  • 1 tablespoon coconut flour — use with almond flour for structure
  • 1 teaspoon unflavored gelatin — optional; helps chew with low-carb sweeteners
  • 1 tablespoon unflavored whey or casein protein — optional; reduce flour by the same amount

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment with an overhang and lightly grease.
  2. Melt the butter (or measure oil) and let it cool until warm to the touch, not hot.
  3. In a large bowl, whisk the eggs and sugar for about 1 minute until thickened and slightly paler.
  4. Stream in the melted butter and vanilla, then whisk in the Greek yogurt until smooth and glossy.
  5. Sift in cocoa, flour, salt, and espresso powder (if using). Fold gently with a spatula just until no dry streaks remain.
  6. Fold in chopped chocolate or chips, then spread the thick batter evenly into the prepared pan and smooth the top.
  7. Bake 22–27 minutes until edges are set and the center jiggles slightly; a toothpick should have moist crumbs, not wet batter.
  8. Cool in the pan on a rack until just warm to set the fudgy texture and crackly top.
  9. Lift out with parchment and slice with a hot, wiped knife for clean edges. Serve plain or with a dollop of yogurt or ice cream.
  10. For high protein brownies, add 1 tablespoon whey or casein and reduce flour by the same amount; start checking doneness 2–3 minutes earlier.
  11. For low carb brownies, use almond flour plus coconut flour and a 1:1 erythritol–monk fruit sweetener; consider 1 teaspoon gelatin for extra chew.
  12. Fold gently after adding dry ingredients; overmixing toughens brownies and reduces shine.

Notes

Storage: Cool completely and store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days (texture becomes denser and extra chewy). To freeze, wrap individual squares and freeze up to 2 months; thaw at room temperature or warm 10–20 seconds in the microwave. For best slices, cool until just warm before cutting.

Source: https://simplersavory.com/greek-yogurt-brownies/