In this riff on crinkle top brownies, the addition of greek yogurt ensures a moist and addicting dessert you'll crave for days.

These fudgy greek yogurt brownies are a total crowd pleaser.

I brought a batch home 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. A little bit of espresso powder and a touch of flaky salt balances out the rich chocolate flavor.

Why You'll Love Them

What makes these brownies special? Basically, they're like a cross between a chewy, fudgy, and a cakey brownie - they've got the best of everything. And 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.

And while you can use a hand mixer or even a stand mixer, I've developed the recipe to use just a bowl and a whisk!

Key Ingredients

Let's talk through some of the ingredients in more detail.

• Unsalted Butter: Melted butter helps keep the brownies fudgier and less fluffy (or cakelike).
• Bittersweet Chocolate: Chopped bittersweet chocolate develops lots of deep chocolatey goodness in the brownie batter.
• Cocoa Powder: I like doing a mix of cocoa powder and bittersweet chocolate for both 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).

How to Make These Brownies

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!)

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.

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!

Whisk the chocolate mixture into the egg mixture, along with the greek yogurt and vanilla extract.

Fold in the dry ingredients until just combined.

Stir in the dark chocolate chips.

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 sticking them in the fridge once they've cooled (make sure they're wrapped in plastic wrap) - I chill them for an additional 2 to 3 hours, then bring them back to room temperature. It's a bit of additional work, but it ensures that the brownies can be sliced cleanly and I swear it creates an even fudgier result.
• 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.

Storage Instructions

Cooled and sliced brownies can be stored in an airtight container at room temperature for 3 to 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 to 2 months. You can reheat them in the microwave until they're at room temperature (or longer for a warm, gooey texture).