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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/greek-yogurt-blondie-brownies-recipe/