Description
These fudgy Greek yogurt brownies are a healthier twist on classic brownies, combining dark chocolate, Greek yogurt, and a touch of espresso powder for a rich, decadent flavor. With a moist, tender crumb and a perfectly balanced sweetness, these brownies are quick to make and ideal for satisfying chocolate cravings without feeling overly indulgent.
Ingredients
Wet Ingredients
- 1/2 cup dark chocolate chips
- 1/2 cup unsweetened almond milk
- 1/2 cup brown sugar
- 2 (5.3 oz) cups nonfat Greek yogurt (Vanilla Oikos Triple Zero or Plain Nonfat Chobani)
- 2 eggs
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 1/2 cup all purpose flour
- 1/2 cup dark cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Toppings
- 3 tablespoons dark chocolate chips
- flaky sea salt
Instructions
- Preheat and prepare pan: Heat the oven to 350°F (175°C) and spray an 8×8 inch square pan with cooking spray to ensure the brownies won’t stick.
- Melt chocolate: In a large bowl, combine ½ cup dark chocolate chips with the almond milk. Microwave on high for one minute, or until the chocolate is fully melted. Stir thoroughly to combine into a smooth mixture.
- Add sugar and yogurt: Whisk the brown sugar into the chocolate-almond milk mixture until smooth. Then, gently fold in the Greek yogurt until fully incorporated.
- Incorporate eggs and vanilla: Add the eggs to the mixture and whisk until completely combined. Stir in the vanilla bean paste, enhancing the flavor of the brownies.
- Sift and mix dry ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, espresso powder, and salt to ensure no lumps and even mixing. Gradually whisk these dry ingredients into the wet mixture, being careful not to overmix to keep the brownies tender.
- Prepare for baking: Pour the brownie batter into the prepared 8×8 inch pan. Sprinkle 3 tablespoons of dark chocolate chips evenly on top for extra chocolate bursts.
- Bake: Place the pan in the oven and bake for 20-24 minutes. Check at 20 minutes to ensure the edges are fully set while the center remains soft but not jiggly to avoid overbaking.
- Finish with sea salt: As soon as the brownies come out of the oven and are still warm, sprinkle flaky sea salt over the top to balance the sweetness and enhance the chocolate flavor.
- Cool and cut: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use a plastic or warmed knife to cut into 2-inch squares.
- Storage: Store the brownies tightly covered at room temperature for up to 3 days to maintain freshness and fudginess.
Notes
- Microwaving is used to melt chocolate gently; stirring helps prevent burning.
- Do not overmix the batter after adding the dry ingredients to keep brownies tender.
- Start checking brownies a few minutes before the minimum bake time to avoid overbaking.
- Using a warm or plastic knife to cut brownies helps achieve clean edges without crumbling.
- Flaky sea salt adds a gourmet touch and balances sweetness.
- Can substitute Greek yogurt flavors depending on preference; plain offers a more neutral taste, vanilla adds sweetness.
