Healthy Greek Yogurt Brownies Recipe

Introduction

These healthy brownies strike the perfect balance between indulgent and nutritious. Made with dark chocolate, oat flour, and Greek yogurt, they offer a fudgy texture without the guilt. They’re a delicious treat that anyone can enjoy.

Ingredients

• 1-1/2 cups dark chocolate chips (53% cacao, divided)
• 1/4 cup + 2 tablespoons coconut oil
• 1 cup honey vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (or light brown sugar)
• 3/4 cup oat flour (blend regular oats into a fine powder)
• 1/2 cup dark chocolate chips
• 2 tablespoons unsweetened vanilla almond milk (or any milk you have)
• 2 tablespoons vanilla Greek yogurt
• 3/4 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal, and lightly spray it with cooking spray.
2. Step 2: Place 1 cup of dark chocolate chips in a large bowl. Melt the coconut oil in a microwave-safe bowl, then pour the hot oil over the chocolate. Stir until smooth, microwaving in 10–15 second bursts if needed. Let the mixture cool slightly.
3. Step 3: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture. Add vanilla extract, salt, baking soda, and coconut sugar; whisk until the batter is completely smooth.
4. Step 4: Blend oats into a fine powder to make oat flour, then measure out 3/4 cup and stir it into the batter. Fold in the remaining 1/2 cup of dark chocolate chips.
5. Step 5: Spread the thick batter evenly into the prepared pan. Bake for 28–32 minutes or until a fork inserted in the center comes out clean. Avoid overbaking; a slightly underbaked center yields a fudgier brownie.
6. Step 6: Let the brownies cool completely in the pan on a wire rack.
7. Step 7 (Optional): For frosting, combine remaining chocolate chips and almond milk in a microwave-safe bowl. Microwave in 15-second bursts until smooth, stirring between each. Stir in Greek yogurt, then whisk in powdered sugar until smooth. Let sit for 10 minutes to thicken before spreading over cooled brownies.
8. Step 8: Cover and refrigerate the brownies for at least 6 hours or overnight. These brownies are best served cold. Use the parchment overhang to lift out and cut into squares.

Tips & Variations

• For a nutty twist, add chopped walnuts or pecans to the batter before baking.
• Substitute coconut sugar with light brown sugar if you prefer a milder sweetness.
• If oat flour is unavailable, finely ground almond flour can be used for a gluten-free option.
• Experiment with different types of Greek yogurt such as plain or flavored to vary the taste.
• Don’t overbake the brownies to keep them fudgy and moist.

Storage

Store the brownies covered in the refrigerator for up to 5 days. They taste best chilled and can be enjoyed straight from the fridge. To reheat, warm a single piece in the microwave for about 10 seconds if desired, but they are delicious cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour in place of oat flour. The texture will be slightly different, but the brownies will still turn out well.

Is it necessary to chill the brownies before serving?

While not mandatory, chilling the brownies helps them set firmly and enhances their fudgy texture. They’re best enjoyed cold or at room temperature after chilling.

Healthy Greek Yogurt Brownies Recipe

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★★★★★

4.6 from 123 reviews

• Author: Gabriel
• Total Time: 6 hours 45 minutes
• Yield: 16 brownies (1.5-inch squares) 1x
• Diet: Low Fat

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Description

Delicious and healthy brownies made with dark chocolate, coconut oil, Greek yogurt, and oat flour for a wholesome treat that’s fudgy and satisfying. These brownies have optional frosting for extra indulgence and are best enjoyed chilled.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1–1/2 cups dark chocolate chips (53% cacao, divided)
• 1/4 cup + 2 tablespoons coconut oil
• 1 cup honey vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (or light brown sugar)
• 3/4 cup oat flour (blend oats into a fine powder)
• 1/2 cup dark chocolate chips
• 2 tablespoons unsweetened vanilla almond milk (or any milk)
• 2 tablespoons vanilla Greek yogurt

Optional Frosting

• 3/4 cup powdered sugar

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Instructions

1. Prepare: Preheat your oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with cooking spray to prevent sticking.
2. Melt Chocolate: Place 1 cup of the dark chocolate chips into a large bowl. Melt the coconut oil separately in a microwave-safe bowl until just melted. Pour the hot coconut oil over the chocolate chips, stirring constantly. If the mixture isn’t fully smooth, microwave in 10–15 second bursts, stirring between each, until completely melted and smooth. Let the mixture cool slightly.
3. Add Remaining Ingredients: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture until fully combined. Then add the vanilla extract, salt, baking soda, and coconut sugar. Whisk continuously until the batter is completely smooth and uniform.
4. Blend Oats: In a blender, process regular oats until they become a fine powder to create oat flour. Measure out 3/4 cup of this oat flour. Stir the oat flour into the batter along with the remaining 1/2 cup of dark chocolate chips.
5. Bake: Spread the thick brownie batter evenly into the prepared parchment-lined pan. Bake for 28 to 32 minutes, or until a fork inserted into the center comes out clean. Be careful not to overbake; slightly underbaking yields a fudgier brownie. Once baked, let the brownies cool completely in the pan placed on a wire rack.
6. Make Optional Frosting: For the frosting, combine the remaining dark chocolate chips with the almond milk in a microwave-safe bowl. Microwave in 15-second intervals, stirring each time, until the mixture is smooth. Stir in 2 tablespoons of vanilla Greek yogurt, then whisk in 3/4 cup powdered sugar briskly until the frosting is completely smooth. Let the frosting sit at room temperature for 10 minutes to thicken before spreading over the cooled brownies.
7. Chill: Cover the pan with a lid or foil and refrigerate the brownies for at least 6 hours or overnight. These brownies are at their best when served cold. To serve, lift the brownies out of the pan using the parchment paper overhang and cut into squares.

Notes

• Using Greek yogurt makes the brownies moist and adds protein without extra fat.
• Substitute coconut sugar with light brown sugar if unavailable.
• The oat flour can be prepared by blending regular oats to a fine consistency.
• Don’t overbake—fudgier brownies come from slightly underbaking.
• The optional frosting adds extra sweetness but can be omitted for a lighter treat.
• Chilling enhances the texture and flavor of these brownies.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: healthy brownies, dark chocolate brownies, Greek yogurt brownies, oat flour brownies, low fat brownies, fudgy brownies, homemade brownies