Chewy No Sugar Greek Yogurt Brownies
These fudgy and chewy brownies are made with Greek yogurt for a moist texture and rich chocolate flavor, with a moderate amount of sugar.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup chocolate (melted and cooled to room temperature)
- 1 cup + 2 tablespoons greek yogurt (I prefer FAGE Total 5% for a richer texture)
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- 3/4 cup flour (I always use King Arthur all-purpose flour)
- 1/2 cup + 2 tablespoons cocoa powder (sifted to remove lumps)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1 cup chocolate chips (optional but recommended for extra richness)
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8 or 9×9 inch baking pan with parchment paper, allowing the paper to overhang the sides slightly.
- Sift the cocoa powder into a small bowl to remove any lumps.
- Measure out all remaining ingredients and have them ready.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth.
- Let the melted chocolate cool to room temperature for about 2 minutes.
- Stir in the greek yogurt, vanilla extract, and sugar into the cooled melted chocolate using a spatula or whisk until fully incorporated and smooth.
- Add the flour, sifted cocoa powder, baking soda, and salt to the chocolate-yogurt mixture.
- Stir gently and thoroughly until just combined, ensuring no streaks of flour are visible.
- Do not overmix.
- Stir the milk into the batter until fully incorporated.
- Fold in the chocolate chips, if using.
- Pour the batter into your prepared pan and smooth the top gently.
- Bake for 25–30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
- These brownies will continue to set slightly as they cool, so avoid overbaking.
- Allow the brownies to cool in the pan for 10 minutes.
- Transfer the entire parchment paper with the brownies to a wire cooling rack.
- Let cool completely before cutting into squares.
Notes
Sifting the cocoa powder prevents lumps and ensures a smooth batter.
Cooling the melted chocolate slightly is crucial to prevent seizing when other ingredients are added.
Do not overmix the batter once flour is added to keep the brownies fudgy, not tough.
Bake until a toothpick shows moist crumbs, as they will set more while cooling.