Name: Greek Yogurt Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup plain Greek yogurt (unsweetened); 1/4 cup unsweetened cocoa powder; 3 tbsp milk of choice; 2 tbsp almond butter or peanut butter; 1 tsp pure vanilla extract; 1/4 tsp salt; 1/4 cup almond flour; 1/4 cup granulated erythritol or monk fruit sweetener; 1/4 tsp baking soda; 1/3 cup chocolate chips (sugar-free, optional)

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Fudgy, rich, and ultra-moist, these Greek Yogurt Brownies are a dream for anyone looking to satisfy their sweet tooth without the sugar crash. Made with wholesome ingredients like Greek yogurt, almond flour, and erythritol, these brownies are not only naturally sweetened but also packed with protein. Whether I need a quick snack, a post-workout treat, or a healthy dessert, this recipe checks all the boxes.

Greek Yogurt Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup plain Greek yogurt (unsweetened)

¼ cup unsweetened cocoa powder

3 tablespoon milk of choice

2 tablespoon almond butter or peanut butter

1 teaspoon pure vanilla extract

¼ teaspoon salt

¼ cup almond flour

¼ cup granulated erythritol or monk fruit sweetener

¼ teaspoon baking soda

⅓ cup chocolate chips (sugar-free, optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining a small loaf pan or 8×4-inch baking pan with parchment paper.

In a medium bowl, I whisk together the Greek yogurt, cocoa powder, milk, almond butter, vanilla extract, and salt until the mixture is smooth.

Then I stir in the almond flour, erythritol, and baking soda until a thick batter forms.

If I’m using chocolate chips, I fold them in at this point.

I spread the batter evenly into the prepared pan.

I bake for 18–22 minutes, until the center is just set and a toothpick comes out mostly clean.

I let the brownies cool completely in the pan before slicing, since they firm up as they cool.

Servings and timing

This recipe makes 8 brownies. It takes just 10 minutes to prep and around 20 minutes to bake, giving me a healthy, satisfying treat in just 30 minutes. Each brownie contains approximately 95 kcal.

Variations

I sometimes swap the almond butter for cashew butter for a milder flavor.

To make them even more decadent, I add a sprinkle of sea salt on top before baking.

For extra crunch, I fold in some chopped walnuts or pecans.

If I want a mocha twist, I stir in 1 teaspoon of instant espresso powder.

I’ve also tried them with flavored Greek yogurt (still unsweetened) for a fun flavor twist.

Storage/Reheating

I store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped, and they keep well for up to 3 months. When I want to reheat one, I microwave it for about 15–20 seconds to bring back that warm, fudgy texture.

FAQs

How can I make these brownies dairy-free?

I use a dairy-free Greek-style yogurt and plant-based milk like almond or oat milk to make this recipe completely dairy-free.

Can I use regular sugar instead of erythritol?

Yes, I can substitute granulated sugar or coconut sugar in place of erythritol, though it will increase the sugar content.

What type of cocoa powder works best?

I prefer using unsweetened natural cocoa powder, but Dutch-processed also works for a richer, deeper chocolate flavor.

Why do my brownies seem undercooked?

These brownies are fudgy by nature. I make sure not to overbake them—if the center is just set and a toothpick comes out mostly clean, they’ll firm up as they cool.

Can I double the recipe?

Absolutely. I double the ingredients and bake in an 8×8-inch pan, adjusting the baking time to about 25–30 minutes.

Conclusion

These Greek Yogurt Brownies are everything I look for in a healthy treat—fudgy, chocolatey, and guilt-free. They’re easy to make, endlessly customizable, and satisfy my cravings without sacrificing my health goals. Whether I need a protein-packed snack or a quick dessert, this recipe is one I keep coming back to.

Recipe:

Greek Yogurt Brownies

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Author: Cheryl
Total Time: 30 minutes
Yield: 8 brownies
Diet: Diabetic

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Description

Fudgy, rich, and ultra-moist Greek Yogurt Brownies made with wholesome ingredients like Greek yogurt, almond flour, and erythritol. A healthy, high-protein, low-sugar dessert that comes together in one bowl in under 30 minutes.

Instructions

Preheat the oven to 350°F (175°C) and line a small loaf pan or 8×4-inch baking pan with parchment paper.
In a medium bowl, whisk together the Greek yogurt, cocoa powder, milk, almond butter, vanilla extract, and salt until smooth.
Stir in the almond flour, erythritol, and baking soda until a thick batter forms.
Fold in the chocolate chips if using.
Spread the batter evenly into the prepared pan.
Bake for 18–22 minutes, or until the center is just set and a toothpick comes out mostly clean.
Let the brownies cool completely in the pan before slicing, as they firm up while cooling.