How many calories are in these brownies?

Portions vary, but when cut into 9–12 squares and using modest sweetener, many recipes land around 90–100 calories per square . Exact numbers depend on your ingredients and portion size.

Can I use regular yogurt instead of Greek yogurt?

Not ideal. Regular yogurt is thinner and adds excess moisture, making brownies too soft. Use thick Greek-style yogurt or strain regular yogurt through cheesecloth to thicken first.

Are these brownies gluten-free?

Yes, if you use almond or oat flour (make sure your oat flour is certified gluten-free). This makes them a great Greek Yogurt Brownies No Flour or low-gluten option.

Can I add protein powder?

Yes—add one scoop and reduce the flour proportionally. Add a splash more liquid if batter looks too dry.

My brownies turned cakey—what went wrong?

Usually overmixing or overbaking. Fold gently and pull the pan when the center still holds moist crumbs.

Can I make them vegan?

Use a plant-based Greek-style yogurt and flax eggs; results vary but you can get a decent vegan fudgy square.

Fudgy Greek Yogurt Brownies — Rich Chocolate, Healthier Twist

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A fudgy, chocolatey brownie that uses Greek yogurt instead of butter or oil. Dense, moist, and protein-forward — slice into small squares for a lower-calorie treat.

Author: Irma
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 12 slices 1x
Category: Dessert
Cuisine: American
Diet: Gluten-Free, Vegetarian

Ingredients

Scale

¾ cup plain Greek yogurt (use 2% or full-fat for best texture)
2 large eggs (or substitute flax “eggs” for a vegan version)
⅓ cup maple syrup (or your preferred liquid sweetener)
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup almond flour or oat flour
¼ teaspoon salt
Optional add-ins: ¼ cup dark chocolate chips, chopped nuts, or other toppings

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Instructions

Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal.
Whisk the yogurt, eggs (or flax eggs), maple syrup, and vanilla in a bowl until smooth and uniform.
In a separate bowl, combine the cocoa, chosen flour, and salt, breaking up any lumps.
Fold the dry mix into the wet ingredients gently, stirring just until incorporated. If you’re using chips or nuts, fold them in now.
Spread the batter evenly in the prepared pan and smooth the surface with a spatula.
Bake on the center rack for 20–25 minutes. The center should be set but still moist — a toothpick will come out with a few gooey crumbs.
Cool completely on a wire rack, then chill in the refrigerator for about an hour to firm up before cutting into squares.

Notes

For a deeper chocolate note, use Dutch-processed cocoa.
To make these vegan, swap the yogurt for a plant-based Greek-style yogurt and use flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg).
Want more protein? Add a scoop of chocolate protein powder and reduce the flour slightly; you may need a splash more liquid.
Store in an airtight container in the fridge for up to 5 days, or freeze individually wrapped squares for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 90 kcal

Find it online: https://irmacooks.com/fudgy-greek-yogurt-brownies-rich-chocolate/