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Greek Yogurt Brownies Fudgy Greek Yogurt Brownies - Rich, Moist, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings

Ingredients
  

  • Unsalted butter
  • Semi-sweet chocolate chips or chopped bar chocolate
  • Granulated sugar
  • Brown sugar
  • Large eggs
  • Plain Greek yogurt (2% or whole milk)
  • Vanilla extract
  • Unsweetened cocoa powder (natural or Dutch-process)
  • All-purpose flour
  • Fine sea salt
  • Baking powder (just a pinch for lift)
  • Optional mix-ins: extra chocolate chips, chopped walnuts, flaky salt

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  • Melt chocolate and butter: In a microwave-safe bowl, heat butter and chocolate in 20–30 second bursts, stirring between each, until smooth. Or melt gently over a double boiler.
  • Whisk in sugars: While the mixture is warm, whisk in granulated and brown sugar until glossy and slightly thick.
  • Add eggs: Whisk in eggs one at a time until fully blended and shiny. Stir in vanilla.
  • Stir in yogurt: Fold in Greek yogurt until the batter looks creamy and uniform. Do not overmix.
  • Add dry ingredients: Sift in cocoa powder, flour, salt, and a small pinch of baking powder. Gently fold just until no dry spots remain. The batter will be thick.
  • Optional mix-ins: Fold in a handful of chocolate chips or walnuts for extra texture.
  • Bake: Spread batter into the pan and smooth the top. Bake 22–28 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
  • Cool and slice: Let the brownies cool in the pan at least 30–45 minutes. Lift out using parchment and cut into squares with a sharp knife, wiping between cuts.