Greek Yogurt Brownies Recipe

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Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksFans of slightly cake-like brownies will love this lightened up recipe. It calls for Greek yogurt instead of butter or oil to keep the brownies moist, and a good amount of cocoa powder to make sure that chocolate flavor shines through. You can also add a handful of chocolate chips or nuts to switch things up!

  • Yield: 16 brownies


  • ½ cup (114 g) plain or vanilla Greek yogurt
  • ¼ cup (64 g) almond butter
  • 2 large eggs
  • ½ cup (40 g) rolled oats (quick or old-fashioned)
  • ½ cup (40 g) unsweetened cocoa powder
  • 0.66 cup (133 g) coconut palm sugar
  • 1 tsp baking powder
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare an 8 x 8-inch (20.3 x 20.3-cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease with cooking spray and set aside.
  2. Add all of the ingredients to a high-speed blender in the order listed, and process on high for about 1–2 minutes or until the oats have fully broken down and the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven  and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store your brownies in an airtight container at room temperature for up to 5 days.

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