Go Back
–+ servings
Extreme close-up of fudgy Greek yogurt brownies with visible dark chocolate chunks and a moist, porous texture.

Greek Yogurt Brownies

No ratings yet
These gluten- and sugra-free Greek Yogurt Brownies are rich, soft, and deeply chocolatey — but made with a baking-friendly sugar substitute instead of regular sugar. There’s no protein powder flavor and no “diet dessert” texture here. Just tender brownies that stay moist for days and taste like the real thing.
Perfect when you want something balanced without sacrificing chocolate flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
 
 

  • 3/4 cup plain unsweetened Greek yogurt
  • 2 large eggs
  • 1/3 cup neutral oil or melted butter
  • 1/2 cup granulated erythritol baking blend
  • 1 tsp vanilla extract
  • 1/2 cup brown rice flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp extra Greek yogurt
  • 1/3 cup dark chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the Greek yogurt, eggs, oil (or melted butter), sweetener, and vanilla until smooth and glossy.
  3. Add the flour, cocoa powder, baking powder, and salt. Stir just until combined — avoid overmixing.
  4. Fold in the chocolate chips if using.
  5. Spread the batter evenly into the prepared pan.
  6. Bake for 22–26 minutes, until the edges are set and the center still looks slightly soft.
  7. Cool completely before slicing for the best texture.

Notes

Best sweetener choice
Use a granulated erythritol blend made for baking (monk fruit blend or similar). These measure 1:1 like sugar and give the most natural brownie texture.
Avoid using pure stevia — it’s too concentrated for this recipe.
Texture control
Extra fudgy: bake closer to 22 minutes and chill before slicing.
More cake-like: bake closer to 25–26 minutes.
Less cooling effect: choose an erythritol + monk fruit blend instead of pure erythritol.
Why Greek yogurt works so well here
It adds moisture without heaviness, helps replace some fat naturally, keeps brownies soft for days, and balances the texture when baking with sugar substitutes.

Variations

Orange chocolate version: add 1 teaspoon orange zest
Nutty brownies: fold in 1/3 cup chopped walnuts or hazelnuts (40 g)
Extra chocolate version: increase chocolate chips to 1/2 cup (85 g)

Tried this recipe?

Let us know how it was!