why make this recipe

This recipe makes rich, fudgy brownies without flour. They use Greek yogurt for moisture and protein. You get chocolate flavor with fewer ingredients and a simple mix-and-bake method.

introduction

These flourless Greek yogurt brownies are easy and quick. You mix wet ingredients, add cocoa and a little baking soda, then bake. If you like simple dairy recipes, also try this 3-ingredient Greek yogurt bagels for another fast treat.

how to make Flourless Greek Yogurt Brownies

Make the batter in one bowl. Stir gently until smooth. Pour into a lined pan and bake until edges set and center has moist crumbs. For a faster brownie idea, you can compare methods with these 3-ingredient brownies to see different quick options.

Ingredients :

1/2 cup unsweetened cocoa powder
3/4 cup Greek yogurt
2 large eggs
1/2 cup honey
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt

Directions :

Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together Greek yogurt, eggs, honey, and vanilla until smooth.
Sift in cocoa powder, baking soda, and salt. Stir until fully combined.
Pour batter into prepared pan and smooth the top evenly.
Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.
Let cool completely in pan before slicing into squares.

how to serve Flourless Greek Yogurt Brownies

Cut the cooled brownies into squares. Serve plain or with a dusting of cocoa or powdered sugar. Add a spoon of yogurt, a few berries, or a scoop of ice cream for a simple dessert.

how to store Flourless Greek Yogurt Brownies

Keep brownies in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can also freeze wrapped squares for up to 2 months; thaw in the fridge before serving.

tips to make Flourless Greek Yogurt Brownies

Use full-fat Greek yogurt for better texture.
Do not overmix after adding cocoa; mix just until you see no streaks.
Check at 20 minutes; ovens vary. The center should have moist crumbs, not wet batter.
Let the pan cool fully so slices hold their shape.

variation (if any)

Add 1/4 cup chopped nuts or chocolate chips to the batter for texture.
Swap honey for maple syrup if you prefer.
Add a pinch of espresso powder to deepen the chocolate flavor.

FAQs

Q: Can I use low-fat Greek yogurt?
A: Yes, but the brownies may be less rich and slightly drier. Full-fat gives the best texture.

Q: Are these brownies gluten-free?
A: Yes. They use no flour, so they are gluten-free as written.

Q: Can I use a different sweetener?
A: You can use maple syrup or a 1:1 liquid substitute, but baking times may change slightly.

Q: How do I know when they are done?
A: A toothpick should come out with moist crumbs, not wet batter. The edges will pull away a little from the pan.

Q: Can I make them ahead?
A: Yes. Bake, cool, then store in the fridge for up to 5 days or freeze for longer.

Conclusion

If you want more ideas and versions, see this detailed take on similar treats at Greek Yogurt Brownies (Gluten Free, High Protein). For another flourless recipe note and tips, this write-up is helpful: Flourless Greek Yogurt Brownies – MattsfitChef.