Description
Deliciously fudgy brownies made with Greek yogurt for a protein boost.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1/3 cup melted butter or coconut oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C) and lining a baking pan with parchment paper. I always take a moment here to enjoy the anticipation—the smell of chocolate baking is one of those simple joys that never gets old.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, melted butter, and maple syrup. The mixture should be smooth and creamy, with a slight tang from the yogurt that hints at the richness to come.
- Next, sift in the cocoa powder, flour, baking soda, and salt. Stir gently until just combined. Overmixing can make brownies dense, so keep it light—this is where the magic of soft, fudgy texture begins.
- Fold in the chocolate chips, watching them disappear into the glossy batter. Pour everything into your prepared pan and spread it evenly.
- Bake for about 20–25 minutes. The edges should look set while the center remains slightly soft. I like to pull them out just before they feel fully done—this keeps the High Protein Greek Yogurt Brownies deliciously fudgy.
- Let them cool completely before slicing. It’s the hardest part, but it makes all the difference.
Notes
- These brownies are best enjoyed after cooling completely for a fudgy texture.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg