If you have tried my Greek Yogurt Pancakes and you liked it then you MUST but you MUST try these brownies. I guarantee you will like this recipe a lot.

Greek yogurt has been part of my diet for a long, long time. I do not know if you know but what distinguishes it from sour cream is that it has a much higher amount of protein and much less fat and carbohydrates. We all want to get more protein in our diet so this is a great option for that extra protein throughout the day.

Not only is it a nutritionally great option but it is also incredibly good to cook with. Especially in pastries – Greek yogurt gives incredibly rich, creamy, moist and incredibly good TASTE. If you have tried pancakes – you already know, and if you have not tried them then be sure to try them as well as these brownies.

As always – do not forget to look below at NOTES AND TIPS for more information and substitute ingredients.

Greek Yogurt Brownies Like You’ve Never Tried Before

Ingredients:

• 210 gr. (3/4 cup) Greek yogurt
• 2 eggs
• 25 gr. (1/4 cup) oat flour
• 30 gr. (1/4 cup) cocoa powder
• 60 gr. (1/3 cup) coconut sugar
• half dark chocolate (1/2 cup), chopped into small pieces
• 1/2 teaspoon baking soda
• a little salt
• 1 teaspoon vanilla extract

For topping (optional)

• 5 tablespoons Greek yogurt
• 1 tablespoon cocoa
• 1 tablespoon maple syrup
• 1 teaspoon vanilla

Method of preparation:

1. Preheat the oven to 350º F and place parchment paper on a baking tray or pan. I used a 8×8 baking dish to get 9 diced bars.
2. In a deep bowl, add the oat flour, cocoa, a pinch of salt and baking soda. Stir to combine all ingredients.
3. Remove the container to the side.
4. In a small saucepan over low heat, add the chopped chocolate and coconut oil. Stir constantly until the chocolate has melted. Be careful not to burn yourself! When melted, remove from heat immediately. If you have a microwave – you can melt it that way either.
5. If your pot is big enough, you can directly add the following ingredients to it. If it is too small, then add the melted chocolate to a deep bowl. Then add Greek yogurt and vanilla to the melted chocolate. Stir to combine well to obtain a pudding-like mixture. If possible – use a whisk during this process because I noticed that it mixes much better.
6. Add the eggs one by one to this mixture. Add one egg, mix well, then the other egg and mix well again.
   Add the dry mixture with the oat flour from step 2 and stir again. There may be small lumps – do not worry – this is normal. Do your best to even it out, but if there are any lumps left – it’s not scary.
7. Add the mixture to the baking pan and flatten it with a spatula to distribute it evenly.
8. Bake for 20-25 minutes.
9. Allow to cool completely before cutting into bars.
10. If you use my recommended topping, nn a small deep bowl, add all the ingredients and stir until combined and a smooth whipped cream is obtained. Try and adapt with more sweetener if desired. Spread the frosting evenly on all brownies with a spoon.
11. The brownies can be stored at room temperature for 2 days or in the refrigerator for up to 5 days.

NOTES AND TIPS:

I used the Greek yogurt with FULL FAT which can be found in all major markets. Fat does not matter – you can choose from both full fat and 2% fat.

You can replace Greek yogurt with sour cream, but I would recommend you not to change it because Greek yogurt contains much more protein and less carbohydrates, which makes these brownies very nutritious and high in protein.

Coconut sugar can be replaced with brown sugar or white sugar. Eventually it can be replaced with liquid sweetener (in the same amount) but there may be an impact on the final texture of the brownies. It will be equally tasty but with a different texture.

Vanilla and baking soda can be left out of the recipe (if you do not have or do not want to add) and will not have much impact on the recipe.

If desired, you can add chopped nuts to the bars before baking (for crunchiness), chocolate pieces, frozen raspberries etc.