High Protein Greek Yogurt Brownies
Indulge in these delicious brownies made with Greek yogurt for a healthier treat that delivers a rich chocolate flavor and a protein boost.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder You may use dark chocolate cocoa for a richer flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar or your preferred sweetener
- 1/2 cup Greek yogurt Can be substituted with silken tofu or dairy-free yogurt for a different variation.
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large eggs Can be replaced with flax eggs for a vegan version.
Optional Ingredients
- 1/2 cup semi-sweet chocolate chips Optional, can enhance flavor.
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended.
- In another large mixing bowl, mix the sugar, Greek yogurt, applesauce, and vanilla extract until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the chocolate chips gently.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack. Let them cool completely before slicing.
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Notes
Serve warm or topped with Greek yogurt, ice cream, honey, or fresh fruit. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze wrapped for up to 3 months. Use precise measurements for best results.