Deeply chocolatey, fudgy, and decadent, these indulgent Greek Yogurt Brownies come together in a flash and only dirty one bowl. And it’s not a typo; these one bowl brownies are also eggless brownies!
Greek Yogurt Brownies
These are some of the richest, most irresistible brownies I’ve ever made and it’s all because of the Greek yogurt. While it may sound crazy to put yogurt in your brownies, there’s science behind the madness.
Greek yogurt adds moisture to baked goods. Its thick and creamy texture makes brownies a little chewier and adds a creamy richness to the brownies.
But that’s not all! It can stand in for some or all of the fat in some baked goods, like it does here. Unlike using applesauce as a substitute, it does not leave a heavy, stodgy end product.
Greek yogurt is acidic enough to react with the baking soda in the recipe to make a lighter, fluffier result. That yields a brownie that is both fudgy and fluffy.
I opt to use vanilla Greek yogurt in these brownies rather than plain Greek yogurt. Using already sweet vanilla Greek yogurt means we don’t add quite as much sugar to our brownies, so please keep that in mind if you decide to use plain Greek yogurt.
Eggless Brownies
This is -as I mentioned- an eggless brownie recipe. Greek yogurt is doing double duty here, subbing for fat and providing the protein that eggs give us.
Most brownie recipes use eggs to help emulsify the dry ingredients in the batter; they help bind the flour to the fats. Eggs also act as leavening, making the brownies rise so they aren’t chocolatey hockey pucks.
But we’ve already mentioned that Greek Yogurt does all of that, so eggs would just turn these brownies into a cake. Save your expensive eggs for Dill Pickle Egg Salad, Soy Sauce Eggs, or Instant Pot Egg Bites. These eggless brownies don’t need them!
One Bowl Brownies
I don’t know about you, but I most often think of brownies or dessert after I’ve already eaten my meal and decided I could go for a little bite or two of something sweet. By that point, I’ve already cleaned my kitchen for the night and I don’t want to take on a messy project.
These one bowl brownies are exactly what I need. We only need one bowl, a spatula, and some measuring cups and spoons to make this recipe. I can whip up those dishes in a wink of the eye while my brownies bake and still have time to spare.
Greek Yogurt Brownies
Rate RecipeEquipment
- 1 8×8 pan or 9×9 pan
- 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 tasty
- 1/4 teaspoon kosher salt
- 1/2 cup milk You can use any regular dairy or plant based milk, if you prefer
Instructions
- Preheat oven to 350ºF. Cut parchment so you have two strips as wide as the pan and overlap them in the pan like a cross, leaving the excess to hang over the edges like a sling. You can clip them into place to keep them from shifting when you add your brownie batter. Set this aside.
- In a microwave safe bowl, melt 1/2 cup of your chocolate chips. You can do this by microwaving it for 1 minute on high, then gently stirring until it is completely melted. Let the melted chocolate sit for 2 minutes to cool.
- Stir the yogurt, sugar, and vanilla into the melted chocolate until smooth. Add the flour, cocoa powder, flour, baking soda, salt, and instant coffee granules if you're using them and stir until fully combined. Add the milk and mix well. Fold in all but 2 tablespoons of the remaining chocolate chips, reserving those 2 tablespoons to the side.
- Scrape the brownie batter into the prepared pan and gently spread it to level it. Scatter the remaining 2 tablespoons of chocolate chips over the top of the brownies.
- Bake for 28 to 30 minutes, or until a toothpick inserted near the center comes out just barely clean. Let them cool in the pan for 10 minutes. Then transfer to a cooling rack to finish cooling completely before cutting them into 16 servings.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
Lisa DiVanna says
I made these today,vanilla bean Greek yogurt. Made the recipe as stated except I didn’t add the extra tablespoons of chocolate chips. I used dark cocoa and had milk chocolate chips. Sure it would be good dark chocolate all around, will be next time! My husband liked these too! So glad I found this recipe, always good to have extra brownie recipes
Rebecca says
Thanks so much for letting me know, Lisa! I’m so glad you loved them!
Cathy Phillips says
I always have plain Greek yogurt in the fridge. Could I sub this? Would you recommend upping the vanilla and/or sugar if I do?
Thanks!
PS love your recipes!!
Rebecca says
Thanks so much, Cathy! You most definitely could sub in plain Greek yogurt. I would add vanilla and maybe another tablespoon or two of sugar? You’ll be blazing trails here in terms of sugar addition, so please let me know how much sugar you add if you try it. I’d be very curious as to your results!
Harnagel Kim says
Dutch processed cocoa has gotten very expensive. Can I make this with regular cocoa powder or will it taste off?
Rebecca says
Hi there! The general rule of thumb is that you can use natural cocoa in any recipe that does not contain baking soda. Dutch process cocoa usually absorbs more liquid than natural cocoa, too. That said, I’m pretty keen on playing with my food, so if you give it a whirl, please let me know how it turns out for you!
Bronwen says
My first time ever making brownies without eggs and butter (or oil) so I was worried that they might be flat or dry…but these deliver with fudgy results. A bonus is that it’s a 1 bowl recipe and the parchment sling made for easy clean up. Will definitely make these again!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Bronwen! I love a recipe that exceeds expectations and I’m so glad you enjoyed these!