Description
These Healthy Greek Yogurt Brownies offer a rich, fudgy texture with a boost of protein and moisture from vanilla Greek yogurt. Made with oat flour and a luscious chocolate ganache topping, they provide a guilt-conscious twist on classic brownies perfect for a delicious dessert or snack.
Ingredients
Brownie Batter
- ¼ cup oat flour (or almond flour)
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ cup semisweet chocolate (4 oz, chopped)
- 2 Tablespoons salted butter (or coconut oil, melted)
- ½ cup granulated sugar
- ¾ cup vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Ganache
- ½ cup semisweet chocolate (4 ounces, chopped)
- ½ cup heavy cream (or coconut cream)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×9-inch baking pan and set aside to prepare for the batter.
- Mix Dry Ingredients: In a small bowl, whisk together the oat flour, unsweetened cocoa powder, and sea salt. Set aside for incorporation later.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chopped semisweet chocolate and butter (or coconut oil), stirring until completely smooth and combined.
- Whisk Wet Ingredients: To the melted chocolate mixture, whisk in the granulated sugar, vanilla Greek yogurt, vanilla extract, and eggs until thoroughly smooth and fully blended.
- Add Dry Ingredients: Gradually add the flour-cocoa mixture to the wet ingredients and whisk just until combined to avoid overmixing.
- Incorporate Chocolate Chips: Gently fold in the chocolate chips evenly through the batter for added texture and flavor.
- Bake Brownies: Pour the batter into the prepared baking pan and bake for 20 to 25 minutes. The brownies are done when the top is just barely set and edges begin to pull away from the pan. For gooier brownies, opt for around 20 minutes baking time.
- Cool Brownies: Remove the brownies from the oven and place the pan on a wire rack to cool while you prepare the ganache.
- Make Ganache – Warm Cream: In a small saucepan over medium-high heat, warm the heavy cream until it just begins to bubble. Avoid boiling to preserve smooth texture.
- Add Chocolate and Vanilla to Ganache: Remove from heat and whisk in the chopped semisweet chocolate and vanilla extract until the ganache is dark, smooth, and glossy.
- Cool Ganache: Allow the ganache to cool slightly off the heat; it will thicken as it cools down.
- Assemble Brownies: Pour the slightly cooled ganache evenly over the cooled brownies in the pan.
- Set Ganache: Let the ganache firm up at room temperature or refrigerate to speed up the process.
- Serve: Once set, cut the brownies into 16 pieces and serve either at room temperature or chilled, according to preference.
Notes
- You can substitute oat flour with almond flour for a slightly nuttier flavor.
- Use coconut oil and coconut cream as dairy-free alternatives to butter and heavy cream, respectively.
- For gooier brownies, reduce baking time to 20 minutes; for firmer brownies, bake closer to 25 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Ensure the ganache has cooled before pouring over brownies to avoid melting the surface.
- Let brownies come to room temperature after refrigeration for optimum texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
