Greek Yogurt Brownies
Grdir Editorial — 30 August 2026
Greek yogurt brownies are a contemporary adaptation of the classic American brownie, made by replacing a portion of the butter or oil with thick, strained Greek yogurt. This simple substitution reduces some of the richness while adding extra moisture and a mild tang, playing on Greek yogurt’s broader role in modern home baking as a versatile ingredient.
The brownie itself is not part of Greek culinary tradition, but the recipe draws on one of Greece’s most familiar dairy products. The method follows the same logic as a classic fudgy brownie, with a high fat and sugar ratio, minimal flour, and careful underbaking. The yogurt helps keep the interior tender and slightly cakey at the edges. Serve the brownies as an everyday snack or simple dessert, alongside coffee or tea.
Ingredients
- 100g (1/2 cup) unsalted butter, melted
- 200g (1 cup) granulated sugar
- 150g (2/3 cup) plain full-fat Greek yogurt (strained, thick)
- 2 large eggs
- 1 tsp vanilla extract
- 90g (3/4 cup) unsweetened cocoa powder
- 90g (3/4 cup) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 100g (2/3 cup) chopped dark chocolate or chocolate chips
Instructions
- Preheat the oven to 175°C (350°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two sides.
- Whisk the melted butter and sugar together until combined.
- Whisk in the Greek yogurt, then the eggs one at a time, then the vanilla extract, until smooth.
- Sift the cocoa powder, flour, salt, and baking powder over the batter, then fold gently until just combined -- do not overmix.
- Fold in the chopped chocolate.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 22-26 minutes, until a toothpick inserted about 5cm (2 inches) from the edge comes out with a few moist crumbs.
- Cool completely in the pan before lifting out using the parchment overhang and cutting into squares.