Stop Buying Bakery Brownies! Make These Fudgy Chocolate Greek Yogurt Brownies
↓ Jump to RecipeThese rich, fudgy brownies taste just like an decadent bakery treat without any heavy oil or butter! Greek yogurt keeps them remarkably moist and adds extra protein, while oat flour and cocoa create a soft, chocolatey bite.
If you’re looking for a healthier dessert that satisfies serious chocolate cravings, these Greek yogurt brownies are a game-changer. Thick plain Greek yogurt replaces traditional heavy fats, keeping the sponge dense and fudgy.
Topped with a silky 3-ingredient chocolate Greek yogurt frosting, these brownies offer a high-protein treat that feels completely indulgent. Bake a batch for your weekly healthy meal prep!
Fudgy Chocolate Greek Yogurt Brownies
- 🖼️ 8×8-inch baking pan
- 📄 Parchment paper
- 🥣 Mixing bowl & whisk
- 🥄 Spatula
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1Preheat & Prep Ingredients: Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper. Measure out oat flour, cocoa powder, eggs, Greek yogurt, honey, and baking powder into a large mixing bowl.
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2Mix Batter: Whisk all the ingredients together thoroughly until a smooth, thick, and glossy chocolate batter forms.
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3Pour into Pan: Pour the smooth chocolate batter into the prepared 8×8-inch pan and spread evenly using a spatula.
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4Bake & Cool: Bake for 25–30 minutes until the edges are firm and a toothpick inserted into the center comes out clean. Carefully remove from the oven and let cool completely.
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5Frost & Slice: Stir together Greek yogurt, cocoa powder, and honey for the frosting. Spread evenly over the cooled brownies, slice into 9 squares, and serve!
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Get The Cookbook — $9.97 →- 🌾 Oat Flour Texture: Blend whole rolled oats in a high-speed blender for 30 seconds to make instant homemade oat flour.
- 🥛 Thick Greek Yogurt: Use full-fat or 2% plain Greek yogurt for the creamiest, most authentic fudgy crumb.
- ❄️ Cool Completely: Allow the brownies to cool completely before applying the yogurt frosting so it spreads smoothly without melting.
- 🥡 Storage: Keep covered in an airtight container in the refrigerator for up to 5 days.
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