Description
Meet your new favorite guilt-free chocolate fix! These Greek Yogurt Brownies are rich, fudgy, and chocolatey—without all the extra fat or calories. You won’t even realize there’s yogurt in them (seriously, no tangy flavor here!). All you need is one bowl and about half an hour to bake up this Healthy Box Brownies style treat that fits perfectly into your Healthy Macro Friendly Desserts list.
Ingredients
- ½ cup chopped chocolate (any variety works—dark, semi-sweet, or sugar-free)
- 1 cup vanilla yogurt (see note below for options)
- ½ cup sweetener of your choice (white, brown, or sugar-free alternatives like erythritol)
- ¾ cup all-purpose flour (use gluten-free if that’s your thing)
- ½ cup cocoa powder (unsweetened for that deep chocolate flavor)
- ½ teaspoon baking soda (helps give a little rise)
- ½ cup milk of choice (almond, oat, or even dairy milk work fine)
- 1 cup chocolate chips (optional, but who says no to extra chocolate?)
Instructions
-
Preheat and Prep
Start by heating your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper—this makes cleanup way easier later. -
Melt the Chocolate
Add your chopped chocolate to a microwave-safe bowl and warm it up in short bursts until smooth and glossy. Let it cool slightly (about a minute or two) so it doesn’t seize when you add the yogurt. -
Mix It Up
Stir in the yogurt and your chosen sweetener until the mixture is creamy and combined. Pour that into a larger bowl to make room for the rest of the ingredients. -
Add the Dry Ingredients
Toss in the flour, cocoa powder, and baking soda. Stir until things just start to come together—don’t overmix (we’re going for fudgy, not cakey!). -
In Goes the Milk
Pour in your milk of choice and gently mix until smooth. Fold in the chocolate chips if you’re using them—because, let’s be honest, there’s no such thing as too much chocolate. -
Bake to Perfection
Spread the batter evenly in your prepared pan and bake for 25–30 minutes, or until a toothpick poked into the center comes out mostly clean (a few moist crumbs are okay—that’s the fudgy magic). -
Cool and Slice
Let the brownies rest in the pan for about 10 minutes, then carefully lift them out and transfer to a wire rack. Allow them to cool completely before cutting into squares. Try not to eat half the batch while you “test” them.
Notes
- I used vanilla coconut Greek yogurt, but any low-fat or non-fat yogurt works beautifully. Want to keep it dairy-free? Go for a plant-based option like coconut or almond yogurt.
- These are perfect examples of Greek Yogurt Baked Goods done right—soft, chewy, and fudgy without that dense “health food” vibe.
- The Greek Yogurt Add Ins are what give these brownies their luscious texture and satisfying bite without relying on butter or oil.
Nutrition
- Serving Size: 1Brownie
- Calories: 91kcal
- Sodium: 68mg
- Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g