These fudgy greek yogurt brownies are a total crowd pleaser. In this riff on crinkle top brownies, the addition of greek yogurt ensures a moist and addicting dessert you'll crave for days.
I brought a batch of these brownies to my parents' house over the holidays, and my family couldn't stop eating them. They have a classic, thin, crinkly top with a fudgy, dense, and slightly chewy interior studded with chocolate chips.
Why You'll Love Them
What makes these Greek yogurt brownies special?
- Amazing texture. Basically, they're like a cross between a chewy, fudgy, and a cakey brownie - they've got the best of everything.
- Moist. Thanks to the addition of greek yogurt, they stay moist for several days. They're even good straight from the fridge or freezer if you're into that sort of thing.
- No special equipment needed. While you can use a hand mixer or even a stand mixer, I developed the recipe to work with just a bowl and a whisk!
- Cocoa Powder: I like doing a mix of cocoa powder and bittersweet chocolate for a fudgy and chewy texture.
- Instant Espresso or Espresso Powder: I add just a bit of espresso, as its bitter notes pair so well with the chocolate! You can use either instant espresso or espresso powder here.
- Eggs: Eggs help emulsify the batter while also providing moisture and fat. Additionally, I make sure to whisk my eggs up really well with the sugar to get that signature crinkle top.
- Flavored Greek Yogurt: I love using a coffee flavored greek yogurt (or skyr) here. You only need 4.5 ounces, which is about the size of a single serve container. Chobani Coffee Yogurt or Icelandic Provisions Cold Brew Skyr are both great options. If you can't find a coffee flavor, try a vanilla yogurt. Avoid using a yogurt that's overly sweet (more than 15 grams per 4.5 ounce serving).
For a full list of ingredients and quantities, refer to the recipe card.
How to Make These Brownies
Step 1: Line a square 8-inch by 8-inch metal baking pan with parchment paper.
Make sure the parchment creates an overhang on two sides to form a sling (this makes it easier to remove the brownies after baking!)
Step 2: In a small microwave-safe bowl, melt the butter and chocolate in 15-second intervals. Mix until smooth and homogeneous.
Add the cocoa powder and espresso and mix to combine. I like adding them to the hot melted chocolate to really bloom the ingredients and bring out their natural flavors.
Step 3: Meanwhile, whisk the eggs and white sugar in a medium mixing bowl until they form a thick, pale yellow ribbony texture, about 2 to 3 minutes. This step ensures you get a classic crinkle top!
Step 4: Whisk the chocolate mixture into the egg mixture, along with the greek yogurt and vanilla extract.
Step 5: Fold in the dry ingredients until just combined.
Step 6: Stir in the dark chocolate chips.
Step 7: Transfer the batter to the pan and bake!
The brownies are done when the top no longer appears wet or very jiggly (a slight jiggle is okay). A toothpick or knife inserted into the center will still come back with some wet crumbs attached -- they will overbake if you wait until the knife comes back clean! When in doubt, take them out early.
Sprinkle them with a bit of flaky sea salt, if desired, and let them cool for 10 minutes before removing them from the pan. Slice, serve, and enjoy!
Tips and Tricks
- Chill your brownies: For the best fudgy brownies, make sure to cool them completely before slicing and serving! I actually recommend wrapping and sticking them in the fridge once they've cooled for an additional 2 - 3 hours, then thawing them back to room temperature. It's a bit of additional work, but it ensures that the brownies can be sliced cleanly and develops an even fudgier texture.
- Whip the sugar and eggs well: Make sure to whip the sugar and eggs together until the color transforms from a sunny yellow to a pale yellow color. The mixture should look thick and ribbony. This ensures a glossy, crinkly top!
- Don't overmix the flour: Mix the flour just until it's barely incorporated, as over-mixing can lead to a tougher texture.
Cooled and sliced Greek yogurt brownies can be stored in an airtight container at room temperature for 3 - 4 days. You can also store them in the fridge for up to a week.
I'll often freeze cut brownies in an airtight plastic bag in the freezer for 1 - 2 months. You can reheat them in the microwave until they're at room temperature (or longer for a warm, gooey texture).
Allowing the brownies to cool completely and solidify makes it much easier to get cleaner slices!
You can, but they will be thinner and likely take less time to bake.
I wouldn't recommend it as it can lead to uneven baking! A metal pan is best.
For even more cozy recipes, be sure to subscribe to my newsletter.Happy eating! Love, Karishma
Greek Yogurt Brownies
- Vegetable oil or nonstick cooking spray, for greasing
- 1.5 ounces bittersweet chocolate, chopped, 70% cacao
- 113 grams unsalted butter, cut into 1-inch pieces
- 24 grams dutch-process cocoa powder
- 1 teaspoon instant espresso, or espresso powder
- 100 grams eggs, from about 2 large eggs
- 267 grams granulated white sugar
- 4 ½ ounces greek yogurt or skyr, from about 1 single serve container, preferably coffee-flavored
- 6 grams pure vanilla extract
- ½ teaspoon kosher salt
- 92 grams all-purpose flour
- 80 grams semi-sweet chocolate chips
- Flaky salt, optional, for topping
- Preheat the oven to 350°F. Grease an 8-inch by 8-inch metal baking pan with cooking spray or oil, then line with a parchment paper sling.Vegetable oil or nonstick cooking spray
- Place the bittersweet chocolate and butter in a small bowl and heat in the microwave in 15-second intervals until melted. Whisk until smooth and homogeneous.1.5 ounces bittersweet chocolate, 113 grams unsalted butter
- Whisk in the cocoa powder and espresso. Allow to cool slightly until lukewarm but not hot.24 grams dutch-process cocoa powder, 1 teaspoon instant espresso
- In a medium bowl, whisk the eggs and sugar together until light and frothy, about 2 minutes. Add the chocolate mixture to the egg mixture and stir to combine.100 grams eggs, 267 grams granulated white sugar
- Mix in the yogurt and vanilla extract.4 ½ ounces greek yogurt or skyr, 6 grams pure vanilla extract
- Fold in the flour and salt until just barely combined. Fold in the chocolate chips.½ teaspoon kosher salt, 92 grams all-purpose flour, 80 grams semi-sweet chocolate chips
- Transfer the batter to the baking pan and smooth it out in an even layer with a butter knife or offset spatula.
- Bake in the oven for 30 - 35 minutes, or until a toothpick inserted into the center of the pan comes back with just a few moist crumbs. Top with flaky salt if desired.Flaky salt
- Remove from the oven and cool for 10 minutes. Gently remove the brownies from the pan using the parchment paper sling and transfer to a wire rack to cool completely.For a fudgier brownie, chill the cooled brownies in the fridge for an additional 2 - 4 hours. Remove the brownies from the fridge, slice them into equal portions, then allow to thaw to room temperature before serving.
- I always recommend using a kitchen scale for baking for the most accurate results. But if you are using cup and tablespoon measurements, make sure to use the scoop and level method for measuring cocoa powder and flour!
- Flavored Greek Yogurt: I love using a coffee flavored greek yogurt (or skyr) here. You only need 4.5 ounces, which is about the size of a single serve container. If you can’t find a coffee flavor, try a vanilla yogurt. Avoid using a yogurt that’s overly sweet (more than 15 grams per 4.5 ounce serving).
- Cooled and sliced brownies can be stored in an airtight container at room temperature for 3 - 4 days. You can also store them in the fridge for up to a week.
- Freeze cut brownies in an airtight plastic bag in the freezer for 1 - 2 months. You can reheat them in the microwave until they’re at room temperature or warm and gooey. I recommend heating in 10-second intervals until warmed through; flipping at each interval.