Brownies are definitely near the top on my favorite dessert list. They can be made in so many ways. With chocolate chunks, various nuts, or a combo of chocolate and nuts. You can make them as blondies. You can make them cake-like or ooey-gooey like. You can make them as a base to a different dessert (cheesecake with brownie crust, anyone?). You can even make them with Greek yogurt!

I’ve made Greek Yogurt Brownies plenty of times. Although I can’t honestly say that you can’t tell the difference, I’ve never had complaints (from myself or others!). Plus, as shown above, brownies are very versatile. Greek Yogurt Brownies are more cake-like than ooey-gooey like, but they are still pretty sticky (a texture I’ve always associated with brownies). They’re delicious, and, although I wouldn’t classify them as “healthy,” they are definitely a healthier option than traditional brownies, especially if you’re watching your fats.

Preheat oven to 350 degrees.

In a large mixing bowl, cream together 1 cup of nonfat plain Greek yogurt, 2 cups of sugar, 2 tsps vanilla extract, and 4 large eggs.

In a separate bowl, mix ½ tsp baking powder, 2/3 cup unsweetened cocoa powder, ½ tsp salt, and 1 cup of flour.

Combine the dry ingredients with the wet ingredients. The wet ingredients are very thick, so it takes a while to get the wet and dry to combine. I find that using a hand mixer works best. Then, when the wet and dry start to combine, you can switch to a spoon so that you don’t overmix with the mixer.

(If you’d like, you can add in nuts or chocolate chunks. Stir into them into the batter before proceeding to the next step. If not, go ahead and enjoy them without extras! I’ve had them with and without chocolate chips.)

Grease a 9×13 baking dish and then pour in the batter. Bake for about 25 minutes, using the toothpick method to check for doneness (stick toothpick into the brownies and if it’s clean when you pull it out, they’re done; if the batter sticks to the toothpick, it’s not done).

Serve and enjoy!

Greek Yogurt Brownies

Ingredients

1 cup nonfat, plain Greek yogurt

2 cups sugar

4 large eggs

2 tsp vanilla extract

2/3 cup unsweetened cocoa powder

1 cup flour

½ tsp baking powder

½ tsp salt

Directions

In a large mixing bowl, cream together yogurt, sugar, vanilla extract, and eggs.

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

Combine the dry ingredients with the wet ingredients. The wet ingredients are very thick, so it takes a while to get the wet and dry to combine. I find that using a hand mixer works best. Then, when the wet and dry start to combine, you can switch to a spoon so that you don’t overmix with the mixer.

(If you’d like, you can add in nuts or chocolate chunks. Stir into them into the batter before proceeding to the next step. If not, go ahead and enjoy them without extras! I’ve had them with and without chocolate chips.)

Grease a 9×13 baking dish and then pour in the batter. Bake for about 25 minutes, using the toothpick method to check for doneness (stick toothpick into the brownies and if it’s clean when you pull it out, they’re done; if the batter sticks to the toothpick, it’s not done).

So tell me: what type of brownie do you prefer? With nuts? With chocolate chunks? Cake-like or ooey-gooey?

Molly

Head Blogger at A Bibliophile’s View: Fitness, Food, and Faith