Description
These Greek Yogurt Brownies are a deliciously moist and healthy twist on classic brownies, incorporating creamy Greek yogurt for added moisture and protein without compromising on flavor. Rich with dark cocoa and studded with chocolate chips, this recipe yields fudgy, indulgent brownies that are perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat or non-fat works)
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional Ingredients
- 1 cup chocolate chips (semi-sweet or dark), plus more for topping (optional)
Instructions
- Melt Butter: Melt butter in a saucepan over low heat or in the microwave in 30-second intervals, stirring until fully melted. Let it cool slightly to avoid cooking the eggs in the next steps.
- Combine Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until the mixture becomes smooth and glossy, ensuring proper integration for a rich batter.
- Add Eggs: Crack eggs one at a time into the mixture, whisking thoroughly after each addition to create a smooth, well-incorporated batter.
- Add Yogurt and Vanilla: Stir in the Greek yogurt and vanilla extract gently until just combined to maintain the lightness of the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution of leavening agents and cocoa flavoring.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined to avoid overworking the batter which can make brownies tough.
- Fold in Chocolate Chips: Incorporate the chocolate chips evenly throughout the batter, reserving some to sprinkle on top for extra chocolate bursts.
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal later.
- Pour Batter: Transfer the batter into the prepared pan, spreading it evenly. Sprinkle the reserved chocolate chips on top if desired for a decorative and tasty finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center emerges with moist crumbs but no wet batter.
- Cool: Allow the brownies to cool completely in the pan. This resting phase helps set their fudgy texture.
- Remove from Pan: Use the parchment paper overhang to lift the brownies out of the pan gently without breaking them.
- Cut: Slice the brownies into 16 squares. For clean cuts, run a knife under hot water, wipe it dry, and cut between slices.
- Serve or Store: Serve immediately for the best texture and flavor, or store in an airtight container at room temperature for up to 3 days. Enjoy warm with ice cream or whipped cream if desired.
Notes
- Using Greek yogurt not only adds moisture but boosts the protein content of these brownies without additional fat.
- For richer brownies, use full-fat Greek yogurt; for a lighter option, non-fat works just as well.
- Do not overmix the batter once the dry ingredients are added to avoid dense or tough brownies.
- Check brownies at 25 minutes to avoid overbaking; they should be fudgy with moist crumbs on a toothpick.
- These brownies keep well at room temperature but can also be refrigerated for up to a week.
- Feel free to use dairy-free yogurt to make this recipe vegan-friendly, adjusting butter to a plant-based alternative.
