Healthy Chocolate Greek Yogurt Brownies Recipe
These Healthy Brownies are a deliciously fudgy treat made with dark chocolate, Greek yogurt, and oat flour for a wholesome twist on a classic dessert. Sweetened naturally with coconut sugar and honey vanilla Greek yogurt, they are baked to perfection and can be topped with an optional creamy frosting for an extra indulgence. Perfect for those seeking a better-for-you brownie option that doesn't compromise on flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Brownie Batter
- 1-1/2 cups dark chocolate chips (53% cacao, divided)
- 1/4 cup + 2 tablespoons coconut oil
- 1 cup honey vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar (or light brown sugar)
- 3/4 cup oat flour (made by blending regular oats)
- 1/2 cup dark chocolate chips
Optional Frosting
- 2 tablespoons unsweetened vanilla almond milk (or any milk)
- 2 tablespoons vanilla Greek yogurt
- 3/4 cup powdered sugar
- 1/2 cup dark chocolate chips (included in the 1-1/2 cups total chocolate chips above)
Instructions
- Prepare: Preheat your oven to 350°F (176°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang to easily lift the brownies later, and lightly spray with cooking spray.
- Melt Chocolate: Place 1 cup of the dark chocolate chips into a large mixing bowl. Melt the coconut oil in a microwave-safe bowl until hot. Pour the hot coconut oil over the chocolate chips and stir until smooth and completely melted. If necessary, microwave in 10-15 second intervals, stirring each time, until fully melted. Allow the mixture to cool slightly before proceeding.
- Add Remaining Ingredients: Whisk the honey vanilla Greek yogurt into the cooled chocolate and coconut oil mixture until fully incorporated. Add the vanilla extract, salt, baking soda, and coconut sugar. Whisk vigorously until the batter is smooth and uniform.
- Blend Oats: Process rolled oats in a blender or food processor until finely ground to create oat flour. Measure 3/4 cup of this oat flour and stir it into the brownie batter. Then fold in the remaining 1/2 cup of dark chocolate chips.
- Bake: Spread the thick batter evenly into your prepared baking pan. Bake in the preheated oven for 28 to 32 minutes, or until a fork inserted into the center comes out clean. Avoid overbaking; slightly underbaked brownies will be fudgier. Remove from the oven and let cool completely in the pan on a wire rack.
- Make Optional Frosting: If desired, prepare the frosting by combining the remaining chocolate chips with the almond milk in a microwave-safe bowl. Microwave in 15-second bursts, stirring each time until smooth. Stir in the vanilla Greek yogurt, then whisk in the powdered sugar until the frosting is completely smooth. Allow it to sit at room temperature for 10 minutes to thicken before spreading over the cooled brownies.
- Chill: Cover the pan with the frosting-covered brownies and refrigerate for at least 6 hours or overnight. This chilling step enhances texture and flavor. Once chilled, use the parchment paper overhang to lift the brownies from the pan and cut into 16 squares.
Notes
- Use dark chocolate chips with about 53% cacao for rich flavor but moderate bitterness.
- Coconut oil adds moisture and subtle flavor; ensure it is melted but not overheated to avoid burning the chocolate.
- Honey vanilla Greek yogurt contributes natural sweetness and creaminess; you can substitute plain Greek yogurt with added honey if preferred.
- Oat flour is easily made by blending rolled oats until fine; this keeps the brownies gluten-free if using certified gluten-free oats.
- Do not overbake to keep brownies fudgy; a fork test will help determine doneness.
- Chilling is crucial for the best texture and flavor; these brownies are best served cold.
- The optional frosting adds an extra creamy layer but is not required.
