Introduction
The perfect brownie is a delicate balance of fudgy texture and intense chocolate flavor. While traditional recipes rely heavily on butter or oil for moisture, this innovative recipe for Greek Yogurt Brownies achieves an unparalleled richness and chewiness by incorporating plain Greek yogurt. This substitution not only dramatically cuts down on saturated fat but introduces a subtle, pleasant tang, enhancing the deep cocoa notes. The result is a decadently moist, protein-boosted dessert that tastes far more indulgent than it actually is, making it the ultimate guilt-free treat.
Ingredients
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) unsweetened baking chocolate, chopped
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (120g) full-fat plain Greek yogurt
- 3/4 cup (90g) all-purpose flour
- 1/4 teaspoon salt
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan and line it with parchment paper, allowing the edges to overhang for easy removal.
- Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, melt the butter and chopped unsweetened chocolate together. Stir until completely smooth. Allow the mixture to cool slightly (about 5 minutes) before proceeding.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted chocolate mixture, granulated sugar, and brown sugar. Add the eggs one at a time, mixing well after each addition until the batter is glossy. Stir in the vanilla extract and the Greek yogurt until just combined. *Tip: Do not overmix the yogurt; you want to maintain a thick consistency.*
- Add Dry Ingredients: In a separate small bowl, whisk together the flour and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until only a few streaks of flour remain. Be careful not to overmix, as this develops gluten and can lead to a tougher brownie.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes. The brownies are done when the edges look set and a toothpick inserted into the center comes out with moist crumbs attached (not raw batter).
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment paper handles. Slicing them warm will result in a less fudgy, messier texture.
Nutritional Information
These Greek Yogurt Brownies offer a healthier profile compared to traditional high-fat versions. By utilizing Greek yogurt, the recipe naturally lowers the overall fat content while boosting the protein per serving. Based on 16 servings, each piece contains approximately 180-200 calories. The yogurt contributes moisture without relying solely on saturated fats, and it provides beneficial probiotics and calcium.
Storage
Store leftover Greek Yogurt Brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If refrigerating, allow them to come back to room temperature before serving for the best texture. These brownies also freeze beautifully; wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Conclusion
These Greek Yogurt Brownies are the perfect solution when you crave an ultra-fudgy, deeply satisfying chocolate dessert without the heavy guilt. For an elevated experience, serve them slightly warm with a scoop of vanilla bean ice cream and a drizzle of sea salt caramel. For a variation, stir in 1/2 cup of chocolate chips or a tablespoon of instant espresso powder with the dry ingredients to intensify the chocolate flavor.