Homemade bakery dessert

Yogurt Brownies

Name: Yogurt Brownies
Prep time: 15 min
Total time: 15 min
Ingredients: 120 g / 4.2 oz Dark chocolate, chopped; 85 g / 3 oz Unsalted butter; 180 g / 6.3 oz Plain Greek yogurt; 150 g / 5.3 oz Granulated sugar; 60 g / 2.1 oz Light brown sugar; 2 large / about 100 g / 3.5 oz without shells Eggs without shells; 5 ml / 1 tsp Vanilla extract; 95 g / 3.4 oz All-purpose flour; 35 g / 1.2 oz Unsweetened cocoa powder; 2 g / 1/3 tsp Fine salt; 3 g / 3/4 tsp Baking powder; 80 g / 2.8 oz Chocolate chips or chunks

Soft, fudgy homemade brownies made with creamy yogurt for a tender crumb, deep cocoa flavor, and a bakery-style finish. They are rich but not heavy, perfect for slicing into warm squares with a glossy chocolate top.

Prep15 minTotal15 minEasyabout 215 kcal

Recipe video

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Method

Heat the oven to 175°C / 350°F. Line a 20 cm / 8 in square pan with parchment, leaving two overhanging sides.

Melt the chopped dark chocolate and butter gently in a heatproof bowl, then stir until smooth and glossy.

Let the chocolate mixture cool for 5 minutes so it feels warm, not hot.

In a large bowl, whisk the yogurt with granulated sugar and brown sugar until creamy.

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla extract.

Pour in the melted chocolate mixture and whisk until smooth.

In a separate bowl, sift the flour, cocoa powder, salt, and baking powder.

Fold the dry ingredients into the chocolate batter just until no dry streaks remain.

Fold in most of the chocolate chips, saving a small handful for the top.

Spread the batter evenly in the prepared pan and smooth the surface.

Sprinkle the reserved chocolate chips on top.

Bake for 22–27 minutes, until the edges are set and the center still looks slightly soft.

Cool in the pan for at least 20 minutes before lifting out and slicing with a clean knife.

Chef notes

Serve slightly warm with a dusting of cocoa powder, a spoonful of yogurt, fresh berries, or a scoop of vanilla ice cream.

Use plain thick yogurt, not sweetened drinkable yogurt.

Do not overbake; the center should finish setting as it cools.

For cleaner slices, chill for 30 minutes before cutting.

Store covered at room temperature for 2 days or refrigerated for 4 days.

Bake until the edges are set and the center is no longer raw batter; cool before slicing. Allergens: wheat/gluten, eggs, milk/yogurt, butter, and chocolate. Store covered for 2 days at room temperature or up to 4 days refrigerated.