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Greek Yogurt Brownies

Small Batch Greek Yogurt Brownies

Small Batch Greek Yogurt Brownies are reduced fat brownies baked in a loaf pan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8
Author Cookie Madness


  • 1/2 cup all-purpose flour or pastry flour 63 grams
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon coconut oil 14 grams
  • 1/2 cup semisweet chocolate chips divided (90 grams)
  • 1/4 cup unsweetened cocoa powder Dutch processed
  • 1/2 cup granulated sugar 100 grams
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup low fat Greek yogurt


  • Preheat oven to 325 degrees. Line a 9x5 inch metal loaf pan with nonstick foil.
  • Mix the flour, baking powder, and salt in a small bowl and set aside.
  • Combine 1/4 cup of the chocolate chips and 1 tablespoon coconut oil in a medium size microwave-safe mixing bowl and heat for 30 seconds to soften chips. Stir until chips are melted and smooth. If chips aren't completely melted, microwave for another 15 seconds and stir.
  • Using a heavy duty heat-proof scraper, stir the cocoa powder into the melted chocolate chips until smooth.
  • Add sugar, applesauce and vanilla to chocolate mixture and stir, scraping sides of bowl, until smooth and thick. Add the yogurt and stir until incorporated.
  • Add the flour and stir until blended, then stir in the remaining chocolate chips.
  • Scrape into the loaf pan (it will be very thick) and spread evenly to the corners.
  • Bake at 325 for 28-30 minutes or until a tester inserted comes out clean or with most crumbs (as opposed to batter). Top will still be a little shiny.
  • Let cool at room temperature for about 20 minutes, then transfer to the refrigerator and chill thoroughly. Lift from pan and cut into 8 brownies.


If you don't want to use the microwave, you can make the whole recipe in a saucepan using gentle heat or in a double boiler.