Greek Yogurt Brownies (Printable Version)
Moist, fudgy brownies crafted with Greek yogurt for a richer taste and lighter feel, easy to make and freeze.
# Ingredients:
→ Dry ingredients
01 -
120 grams unbleached all-purpose flour
02 -
30 grams Dutch-processed cocoa powder
03 -
2 grams fine salt
→ Wet ingredients
04 -
240 grams full-fat Greek yogurt at room temperature
05 -
5 milliliters pure vanilla extract
06 -
60 milliliters milk
→ Chocolate
07 -
90 grams dark chocolate pieces (minimum 60% cocoa), melted
08 -
50 grams dark chocolate chips (optional)
→ Sweetener
09 -
100 grams granulated raw sugar
# Steps:
01 -
Position oven rack in the center and preheat to 175°C. Grease an 20x20 cm baking pan and line with parchment paper extending beyond edges for easy removal.
02 -
In a large bowl, whisk together flour, cocoa powder, and salt to ensure even distribution.
03 -
Gently melt dark chocolate pieces in 30-second intervals using a microwave or double boiler. Allow to cool slightly before proceeding.
04 -
In a separate bowl, fold melted chocolate into room temperature Greek yogurt and vanilla extract until homogeneous and silky.
05 -
Gradually incorporate the wet mixture into the dry ingredients, adding milk incrementally until a thick, glossy batter forms. Stir just until combined to avoid overmixing.
06 -
If using, gently fold in chocolate chips. Transfer the batter to the prepared pan and smooth the surface. Bake for 25 to 30 minutes until edges are set and center is slightly fudgy.
07 -
Let brownies cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve.
# Notes:
01 -
Room temperature ingredients promote a smooth, uniform batter. Cooling completely before cutting ensures clean, professional squares. Store in airtight container with wax paper between layers for freshness.