Rich, fudgy and delicious brownies made with Greek yogurt! Lately I seem to be seeing a lot of recipes that are using Greek Yogurt in place of other ingredients, mainly butter and oil.
The Double Dark Chocolate Cookies I made a few months ago that used Greek Yogurt were a huge hit (and some of the moistest cookies I’ve ever made), and I regularly use Greek Yogurt in my muffin recipes, so I figured that it was time to try it in some other recipes.
I’ve used Greek Yogurt in my More Fudge Less Pudge Brownies, but I wanted to see how it would work in a regular brownie mix straight off of the shelf.
Brownies Made With Greek Yogurt
I would say it worked out very well. I’ve seen a few variations on using Greek Yogurt in brownies, with some calling for nothing but yogurt and others calling for water and or eggs. I decided to go with Greek Yogurt, the amount of water called for on the box and one egg white (I figure that was like a halfway point between egg and no egg).
You can use this with any brownie recipe. The important part is that you will swap out your oil for Greek Yogurt. It’s not an even swap, however much oil the recipe calls for, you will use half of that much Greek Yogurt. This recipe called for 1/2 cup of oil, so instead I used 1/4 cup of Greek Yogurt.
I used 1/4 cup of water, 1/4 cup of Greek Yogurt and 1 egg white. The batter mixed up just like it normally does, and tasted great (hello, it’s brownie batter!) though did have a slight bit of a tang to it (though hard to notice with the dark chocolate).
Because I wanted my pickiest and most suspicious eater to try these, I made sure to make them extra enticing – which means I loaded them up with sprinkles.
I baked for the amount of time called for on the box. I could have probably baked them 3-5 minutes less, but they turned out great.
Taste testers agreed that these tasted great, and nobody suspected one of my secret substitutions. Woohoo!
However if you want a traditional brownie recipe instead, try my EASY BROWNIES!
BROWNIES MADE WITH GREEK YOGURT
Brownies Made With Greek Yogurt
Ingredients
- 1 brownie mix 8x8 mix size
- water in amount called for on box
- Greek yogurt in half the amount of oil called for on box
- 1 egg white
Instructions
- Preheat oven as instructed on box and prepare baking pan as instructed on box.
- Combine ingredients and mix until just combined, do not over mix.
- Pour into prepared pan.
- Bake according to package directions.
- Remove from oven and let cool, slice and serve.
Notes
So next time you are baking up some brownies, try the Greek Yogurt swap. I think 1/4 cup of Greek Yogurt sounds a lot more appealing than 1/2 cup of oil. If you want to try some other recipes with Greek Yogurt, check out the following…
Double Dark Chocolate Cookies (these may be one of the best cookies I’ve ever made – LOVE them).
And if you want to make your brownies from scratch, try the More Fudge Less Pudge Brownies.
All three of these recipes will take care of those chocolate cravings!
Christine Jackson says
I love this recipe because it led me to another tweak that I love even more!
I don’t like the tang of the Greek yogurt in my brownie. I’m picky. I tried using a stick blender with lowfat COTTAGE CHEESE instead and it was awesome. I’ve been making them for years now and no one can tell the difference. I like it best with the Ghirardelli Ultimate Chocolate/Triple Chocolate mix. They changed the branding so it could be called either. It has a blue banner on the box.
Linda says
First time making these using the yogurt, etc. only thing I did wrong was use the egg and not just egg whites. I missed that note. I thin it will be ok.
Kerrie says
I’m so ready to try these. Do you harken to know the carbs content, I’m trying to find recipes for my mom also that are carb friendly. Or works that be making them with the sugar free mix?
John Gunsallus says
I agree. 6oz.no fat vanilla yogurt 1to1 ratio . No egg used. It is the moistest brownie out there
Marilyn Fraser says
Just wondering if you are able to posting approximate nutritional values so I could see how many WW points it would be.Thanks
Susan says
I tried your suggestion of using half the amount of Greek yogurt to oil in a cake mix batter. I was disappointed when my cake came out dry as a board. I think one-to-one ratios are better.
Deb says
Do you have any idea of the calorie count per serving? These sound yummy!
Christi Johnstone says
I don’t, sorry!
Jasmine K says
Awesome recipe!!! Thank you for sharing 🙂 Beautiful presentation!
Kc says
This was helpful, but it would’ve been better to have seen the picture of the baked cut brownie so we could see the consistency, density, height etc. As most of us probably wouldn’t make circles of brownies with sprinkles on them.
Christi Johnstone says
KC, if you wouldn’t make this kind of brownie, then it’s kind of silly to be here complaining about the work someone did and made available, for free. And if I’m not mistaken, you have photos of brownies completely cut, showing you everything you are asking to see. Pretty sure the density doesn’t change if it’s cut into a square ;). If you’d like to sponsor a post, then I’d be more than happy to provide photos, information and details to the specifications you provide.