Greek Yogurt Brownies
Greek Yogurt Brownies made with cocoa powder and rich yogurt for soft texture and deep chocolate flavor. An easy homemade dessert.
Greek yogurt is an addition here, not a replacement for the butter. These cocoa brownies still use a full cup of butter and a cup and a half of sugar, so think of them as a rich dessert rather than a lightened-up bake. The yogurt brings moisture to the batter without needing melted chocolate.
A 9 × 9-inch metal pan keeps the batter at the depth intended by the recipe. Leave enough parchment over the sides to lift out the cooled slab, and start checking before the end of the suggested baking time. Moist crumbs on the toothpick are welcome; a smear of wet batter means the center needs more time.
The longest part is waiting for the pan to cool. Give it about two hours on a rack, checking that the center is no longer warm before cutting. That pause helps the soft brownies hold together when you lift and portion them into 12 pieces.
Questions you may have about this recipe
What does Greek yogurt do in brownies?
It adds moisture and softness while keeping the texture rich.
Do these taste different from classic brownies?
Cocoa provides the chocolate flavor, with yogurt adding moisture. This is not a reduced-fat recipe; the ingredient list still includes butter and sugar.
Should I use full fat Greek yogurt?
Use the full fat Greek yogurt listed in the recipe. A thinner regular yogurt would change the consistency of the batter.
Can these brownies be frozen?
Yes. Wrap well and freeze once cooled.
Do these work for gatherings?
The pan makes 12 brownies. Let them cool completely before cutting and packing so the soft centers can set.
What you need to make Greek Yogurt Brownies
1 cup unsalted butter
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 tsp vanilla extract
2 large eggs
1 cup full fat Greek yogurt
1 cup all purpose flour
1/2 tsp salt
How to make Greek Yogurt Brownies
Preheat oven to 350°F.
Melt butter and stir in sugar and cocoa powder. Let the mixture cool until warm, not hot, before adding the eggs.
Add vanilla and eggs and mix until smooth.
Stir in Greek yogurt until fully combined.
Fold in flour and salt gently.
Line a 9 × 9-inch metal baking pan with parchment, leaving overhang for lifting, and spread the batter evenly in the pan.
Bake for about 30–40 minutes, beginning checks at 28–30 minutes. The edges should be set and a toothpick inserted near the center should have moist crumbs but no wet batter; continue baking as needed.
Cool completely in the pan on a rack before slicing, allowing about 2 hours. Cooling and baking times are estimates; do not slice while the center is still warm.
Tips
Do not overmix the batter.
Let brownies cool fully for clean cuts.
Use parchment paper for easy removal.
Store in an airtight container at room temperature.
Reader reviews
⭐⭐⭐⭐⭐ “Soft and fudgy with great chocolate flavor. A new favorite.” Linda J
⭐⭐⭐⭐ “These stayed moist for days and tasted wonderful.” Mark E
⭐⭐⭐⭐⭐ “Simple ingredients and excellent results.” Susan T
⭐⭐⭐⭐ “Light yet satisfying. Perfect with tea.” George N
⭐⭐⭐⭐⭐ “A dependable brownie recipe I will make again.” Carol F
Printable Recipe
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Greek Yogurt Brownies
Greek Yogurt Brownies with a soft fudgy center and classic chocolate flavor. A simple bake with dependable results.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup full fat Greek yogurt
- 1 cup all purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F.
- Melt butter and stir in sugar and cocoa powder. Let the mixture cool until warm, not hot, before adding the eggs.
- Add vanilla and eggs and mix until smooth.
- Stir in Greek yogurt until fully combined.
- Fold in flour and salt gently.
- Line a 9 × 9-inch metal baking pan with parchment, leaving overhang for lifting, and spread the batter evenly in the pan.
- Bake for about 30–40 minutes, beginning checks at 28–30 minutes. The edges should be set and a toothpick inserted near the center should have moist crumbs but no wet batter; continue baking as needed.
- Cool completely in the pan on a rack before slicing, allowing about 2 hours. Cooling and baking times are estimates; do not slice while the center is still warm.
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