Introduction

These yogurt brownies offer a healthier twist on a classic favorite. Made with whole wheat flour and Greek yogurt, they are moist, fudgy, and full of rich chocolate flavor without the heaviness of traditional brownies.

The image shows four thick, square chocolate brownies placed closely together. Each brownie has a rich, dark brown base with a slightly glossy, cracked top layer. On top of the brownies are one or two small, shiny, dark chocolate chips that add extra texture and detail. Around the brownies, small chocolate chips are scattered on a white marbled surface. In the background, there are hints of red strawberries and a swirl of white whipped cream, softly blurred to keep focus on the brownies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened cocoa powder
1 cup whole wheat flour
1 cup granulated sugar (or a sugar substitute, such as Stevia, to taste)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup Greek yogurt (plain, non-fat or low-fat)
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened applesauce
½ cup dark chocolate chips (optional, but recommended for added richness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, sift together the cocoa powder, whole wheat flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.
Step 3: In another bowl, whisk the Greek yogurt, eggs, vanilla extract, and applesauce until well combined and smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix, as this can lead to dense brownies. Gently fold in the dark chocolate chips if you are using them.
Step 5: Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly.
Step 6: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 7: Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before cutting into squares.
Step 8: Enjoy these guilt-free brownies warm or at room temperature. They taste great on their own or with a dollop of Greek yogurt or fresh fruit on top!

Tips & Variations

For extra moisture, substitute half the applesauce with mashed ripe banana.
Use non-dairy yogurt to make these brownies vegan-friendly, but add a flax egg to replace the eggs.
Try adding nuts like walnuts or pecans for added texture and flavor.
If you prefer a sweeter brownie, increase the sugar slightly or add a drizzle of honey on top when serving.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for a few seconds to enjoy warm brownies.

How to Serve

The image shows four square chocolate brownies placed side by side on a wooden surface. Each brownie has a shiny, cracked top layer with scattered dark chocolate chips embedded on it. The brownies have a thick, dense, dark brown base layer with a moist texture. Around the brownies, there are loose chocolate chips and a small dollop of white cream dusted with cocoa powder on the bottom left. In the background, there are some blurred red strawberries and chocolate chips scattered. The overall scene is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour 1:1 for a lighter texture, but whole wheat flour adds extra fiber and a wholesome flavor.

Are these brownies gluten-free?

No, as written they contain whole wheat flour. To make them gluten-free, replace the flour with a gluten-free flour blend that measures cup for cup.