Pin It The first time I made these, my roommate actually asked what I did differently because they tasted so rich. She couldn't believe me when I said there was yogurt in the batter. Now she begs for them whenever we have friends over.
Last winter during exam week, my study group practically lived on these. Id double the batch and warm one up for anyone who walked through the door. Something about chocolate and comfort just makes everything better.
Ingredients
- Plain Greek yogurt: Use 2% for the best balance of creaminess and protein, but 0% works perfectly if you are watching fat intake
- Large eggs: Room temperature eggs incorporate more easily into the batter for a uniform texture
- Unsweetened applesauce: This is the secret that keeps the brownies incredibly moist without needing excessive oil or butter
- Coconut oil or unsalted butter: Coconut oil adds a subtle sweetness, but butter gives that classic brownie flavor we all know
- Vanilla extract: Do not skip this, it amplifies the chocolate flavor in ways you would not expect
- Unsweetened cocoa powder: Dutch processed cocoa gives a deeper, smoother chocolate taste
- All purpose flour: Provides just enough structure to hold everything together while staying tender
- Coconut sugar or brown sugar: Coconut sugar adds caramel notes, brown sugar makes them chewier, both work beautifully
- Baking powder: Gives a slight lift so they are not dense like fudge
- Salt: Absolutely essential for balancing sweetness and making chocolate pop
- Dark chocolate chips: The higher the cacao percentage, the more intense and sophisticated the flavor becomes
- Chopped walnuts or pecans: Totally optional, but they add such a lovely crunch and buttery bite
Instructions
- Get your oven ready:
- Preheat to 350°F and line an 8x8 inch pan with parchment paper so you can lift the whole batch out later.
- Whisk the wet ingredients:
- Combine the yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla until completely smooth.
- Mix the dry ingredients:
- Sift together the cocoa powder, flour, sugar, baking powder, and salt in a separate bowl to break up any lumps.
- Combine everything:
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add the chocolate and nuts:
- Stir in the chocolate chips and nuts by hand, keeping some texture rather than melting them completely.
- Spread and bake:
- Pour the batter into your prepared pan, smooth the top, and bake for 22 to 25 minutes until a toothpick comes out with moist crumbs.
- Patience pays off:
- Let them cool completely in the pan before cutting, otherwise they will fall apart and you will lose those clean edges.
Pin It My grandmother never measured anything when she baked, but she always said you could tell brownies were done by the smell, not the timer. These fill the kitchen with such an incredible chocolate aroma that everyone starts hovering around the oven about five minutes before they are actually ready.
Making Them Your Own
I have tried adding protein powder like the notes suggest, and it works surprisingly well. The texture becomes a little denser, almost like a cross between a brownie and a protein bar, which some people actually prefer.
Storage Secrets
These actually taste better on day two, which I know sounds ridiculous but gives you permission to make them ahead. The flavors meld together and the texture becomes even more fudgy after sitting overnight.
Serving Ideas
Warm a brownie for fifteen seconds and top it with a cold dollop of Greek yogurt. The temperature contrast alone makes it feel like restaurant dessert.
- Fresh raspberries cut through the richness beautifully
- A drizzle of peanut butter takes these completely over the top
- Serve with coffee for the perfect afternoon pick me up
Pin It There is something deeply satisfying about making a dessert that tastes indulgent but actually has some nutritional value. These brownies have become my go to for everything from potlucks to midnight cravings.
Recipe Questions & Answers
- → How does Greek yogurt affect the brownies?
Greek yogurt adds moisture and a creamy texture while increasing protein content, resulting in a fudgier and tender brownie.
- → Can I substitute coconut oil with butter?
Yes, melted unsalted butter can be used instead of coconut oil to add richness and a classic flavor profile.
- → What is the best way to store these brownies?
Store cooled brownies in an airtight container for up to 4 days or freeze them for up to 2 months to maintain freshness.
- → Are these brownies gluten-free?
Not by default, but using a 1:1 gluten-free flour blend instead of all-purpose flour makes them suitable for gluten-free diets.
- → Can I add nuts to the brownies?
Yes, chopped walnuts or pecans can be folded into the batter for added texture and flavor, or omitted for a nut-free version.
- → How long should I bake the brownies?
Bake at 350°F (175°C) for 22 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs.