Greek Yogurt Blondie Brownies Recipe

Introduction

These Greek Yogurt Blondie Brownies offer a delicious twist on traditional brownies, combining the creamy tang of Greek yogurt with rich chocolate flavors. Perfectly balanced and moist, they make a healthier treat that’s easy to whip up anytime.

Ingredients

• 1 ¼ cups thick Greek yogurt, divided
• ½ cup maple syrup
• ⅓ cup crunchy peanut butter
• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa powder
• ¼ cup dark chocolate, chopped

Instructions

1. Step 1: Preheat the oven to 350°F (320°F for fan ovens) and line an 8×8 inch square baking dish with parchment paper.
2. Step 2: In a medium bowl, combine 1 cup of Greek yogurt, maple syrup, and peanut butter until smooth.
3. Step 3: Sift together the oat flour, baking powder, and salt.
4. Step 4: Stir the dry ingredients well to blend.
5. Step 5: Mix the dry ingredients into the wet mixture until you have a thick batter.
6. Step 6: Divide the batter, taking two-thirds and adding the cocoa powder plus the remaining Greek yogurt.
7. Step 7: Combine thoroughly, adding a splash of milk if the batter feels too thick.
8. Step 8: To the remaining batter, add the chopped dark chocolate and stir well, reserving a small amount for topping.
9. Step 9: Spread the cocoa batter evenly in the prepared baking dish using a spatula.
10. Step 10: Layer the lighter batter over the cocoa layer and smooth it out. Use a knife to swirl and create a marble effect, then sprinkle the reserved chocolate on top.
11. Step 11: Bake for 30 minutes until set.
12. Step 12: Allow to cool completely before removing from the dish and slicing into squares.

Tips & Variations

• For a vegan option, substitute thick Greek yogurt with unsweetened plain or dairy-free yogurt and use a plant-based peanut butter.
• Replace maple syrup with honey or agave nectar, or use a sugar-free sweetener to lower carbs.
• Swap oat flour with almond flour or any other gluten-free flour if needed.
• Use smooth peanut butter or almond butter instead of crunchy, or sunflower seed butter for a nut-free version.
• For richer chocolate flavor, try Dutch-processed cocoa powder instead of natural cocoa.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm a piece in the microwave for about 15 seconds or enjoy chilled for a fudgier texture. These brownies can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, though Greek yogurt’s thickness helps give the brownies their moist texture. If using regular yogurt, strain it to remove excess liquid or reduce the quantity slightly.

Are these brownies gluten-free?

They can be, if you substitute the oat flour with a certified gluten-free flour. Make sure to check your oat flour’s gluten-free status as it varies by brand.

Greek Yogurt Blondie Brownies Recipe

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4.7 from 117 reviews

These Greek Yogurt Blondie Brownies are a deliciously moist and healthier twist on classic brownies, featuring creamy Greek yogurt and nutty peanut butter. With a marbled cocoa and blondie batter studded with chopped dark chocolate, they offer a perfect balance of rich chocolate flavor and tender texture. Made with oat flour, these gluten-free treats are easy to prepare and perfect for satisfying sweet cravings with wholesome ingredients.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 brownies (8×8 inch pan, cut into 3x3 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¼ cups thick Greek yogurt, divided
• ½ cup maple syrup
• ⅓ cup crunchy peanut butter

Dry Ingredients

• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa powder

Mix-ins

• ¼ cup dark chocolate, chopped

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (320°F if using a fan oven). Line an 8×8 inch square baking dish with parchment paper for easy removal and clean-up.
2. Mix Wet Ingredients: In a medium bowl, combine 1 cup of Greek yogurt, maple syrup, and crunchy peanut butter. Stir thoroughly until you achieve a smooth, uniform batter.
3. Sift Dry Ingredients: Sift together the oat flour, baking powder, and salt to ensure they are well aerated and free of lumps.
4. Combine Dry Ingredients: Stir the sifted dry ingredients gently to evenly distribute the baking powder and salt.
5. Create Batter: Add the dry ingredients to the wet mixture and mix until a thick batter forms.
6. Divide Batter and Add Cocoa and Yogurt: Take about two-thirds of the batter and mix in the cocoa powder along with the remaining Greek yogurt, blending until smooth.
7. Adjust Batter Consistency: Combine all ingredients completely, and if the batter is too thick to spread easily, add a splash of milk to loosen it slightly.
8. Add Chocolate to Remaining Batter: To the remaining one-third of the batter, fold in the chopped dark chocolate, reserving a little for topping.
9. Mix Chocolate Batter: Stir well so the chopped chocolate is well incorporated into the lighter batter.
10. Layer Cocoa Batter: Spread the cocoa batter evenly over the bottom of the prepared baking dish and level it with a spatula.
11. Add Blondie Batter and Create Marble: Pour the light blondie batter on top of the cocoa layer, spread evenly, then use a knife to swirl and create a marbled effect. Sprinkle the remaining chopped chocolate over the top.
12. Bake: Bake the layered batter in the preheated oven for 30 minutes, until set and a toothpick inserted near the center comes out with a few moist crumbs.
13. Cool and Slice: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.

Notes

• For a vegan version, substitute Greek yogurt with a non-dairy plain yogurt and use a plant-based peanut butter.
• To reduce sugar content, swap maple syrup with a sugar-free syrup alternative.
• For nut-free diets, replace peanut butter with sunflower seed butter.
• Use almond flour or another gluten-free flour if oat flour is unavailable.
• Adjust batter thickness with a little milk or non-dairy milk for easier spreading.
• Ensure not to overbake to maintain moistness; check doneness with a toothpick.

Keywords: Greek yogurt brownies, blondie brownies, gluten free dessert, healthy brownies, peanut butter brownies, oat flour recipe