Greek Yogurt Brownies Fudgy (Print Version)

Fudgy, rich brownies made lighter and higher in protein with creamy Greek yogurt for a chocolate delight.

# Ingredient List:

→ Wet Ingredients

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup melted coconut oil or unsalted butter
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Chocolate & Extras

11 - 1/2 cup dark chocolate chips (plus extra for topping, optional)
12 - 1/4 cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract in a large bowl until smooth.
03 - Sift together cocoa powder, flour, coconut sugar, baking powder, and salt in a separate bowl.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Gently stir in chocolate chips and nuts if using.
06 - Pour batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before cutting into squares.

# Helpful Tips:

01 -
  • They taste decadently fudgy while keeping your conscience clear about the protein content.
  • No fancy equipment or weird ingredients needed—just pantry staples that actually deliver on flavor.
  • They stay fresh for days and freeze beautifully, making them perfect for meal prep without the monotony.
02 -
  • Overbaking by even two minutes turns fudgy brownies into cakey ones—set a timer and trust it rather than relying on appearance alone.
  • Don't use non-fat Greek yogurt thinking it'll make them lighter; the 2% version actually tastes better and still keeps calories reasonable.
  • The toothpick test is real—if it comes out completely clean, you've baked them too long, and dry chocolate is nobody's friend.
03 -
  • Room temperature ingredients mix more smoothly and create a silkier batter than cold ones pulled directly from the fridge.
  • If you accidentally overbake them, slice them thinner and serve with extra toppings to mask any dryness—honesty and adaptation make the best kitchens.
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