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Greek Yogurt Brownies Recipe

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★★★★★

4.6 from 97 reviews

Deliciously rich and fudgy Greek Yogurt Brownies made with sugar-free chocolate chips and wholesome ingredients. These brownies offer a healthier twist on a classic favorite by incorporating Greek yogurt for moisture and protein, while using a low-glycemic sweetener to keep them diabetic-friendly. Perfectly baked to gooey perfection, these brownies satisfy chocolate cravings without the guilt.

Ingredients

Scale

Chocolate Mixture

  • 2/3 cup Sugar-Free Chocolate Chips (divided)
  • 1 teaspoon Coconut Oil

Wet Ingredients

  • 3/4 cup Plain Greek Yogurt
  • 1 large Egg
  • 1/4 cup Almond Milk (or soy milk, or any milk of choice)
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1/2 cup Granulated Sweetener (sugar-free brown erythritol or coconut sugar or brown sugar)
  • 1/2 cup Oat Flour (or all-purpose flour, lightly packed and swept)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking.
  2. Prepare Pan: Line an 8-inch x 8-inch brownie pan with parchment paper and lightly oil the pan to prevent sticking. Set aside.
  3. Melt Chocolate: In a microwave-safe bowl, melt 1/3 cup of the chocolate chips along with the coconut oil. Once melted, allow to cool at room temperature for a few minutes to avoid cooking the eggs later.
  4. Mix Dry Ingredients: In a mixing bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt until well combined. Set aside.
  5. Combine Wet Ingredients: In a separate large bowl, whisk together the Greek yogurt, egg, vanilla extract, almond milk, and the cooled melted chocolate mixture until smooth.
  6. Incorporate Dry into Wet: Sift the prepared dry ingredients into the wet ingredients. Gently stir with a silicone spatula until just combined to avoid overmixing, which can make brownies tough.
  7. Add Remaining Chocolate Chips: Fold in the remaining 1/3 cup sugar-free chocolate chips evenly through the batter.
  8. Pour Batter into Pan: Transfer the batter into the prepared brownie pan, spreading it evenly for uniform baking.
  9. Bake: Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs for fudginess.
  10. Cool and Serve: Remove the brownies from the oven and place on a cooling rack. Let them cool completely, about one hour, before cutting into squares to ensure they set properly.

Notes

  • Use parchment paper and lightly oiling the pan to ensure easy removal of brownies.
  • The choice of sweetener can be adjusted to suit dietary needs, but sugar-free erythritol keeps this recipe diabetic-friendly.
  • Letting the melted chocolate cool before mixing prevents scrambling the eggs.
  • Do not overmix the batter once dry ingredients are added to maintain a tender texture.
  • Allowing the brownies to cool completely helps them set and improves slicing.
  • Almond milk can be substituted with any milk of choice depending on dietary preferences or availability.
  • For a gluten-free option, ensure oat flour is certified gluten-free.

Keywords: Greek yogurt brownies, sugar-free brownies, diabetic-friendly dessert, healthy chocolate brownies, gluten free brownies, low sugar brownies

Find it online: https://ricoloranz.com/greek-yogurt-brownies-recipe/