Greek Yogurt Brownies Fudgy

# The Ingredients You'll Need:

01 - 2/3 cup plain Greek yogurt (2% or 0% fat)

02 - 2 large eggs

03 - 1/2 cup unsweetened applesauce

04 - 1/3 cup melted coconut oil or unsalted butter

05 - 1 teaspoon vanilla extract

06 - 1/2 cup unsweetened cocoa powder

07 - 3/4 cup all-purpose flour

08 - 1/2 cup coconut sugar or brown sugar

09 - 1/2 teaspoon baking powder

10 - 1/4 teaspoon salt

11 - 1/2 cup dark chocolate chips (plus extra for topping, optional)

12 - 1/4 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

02 - Whisk Greek yogurt, eggs, applesauce, melted coconut oil or butter, and vanilla extract in a large bowl until smooth.

03 - In a separate bowl, sift together cocoa powder, flour, coconut sugar, baking powder, and salt.

04 - Gradually fold the dry mixture into the wet ingredients until just combined.

05 - Gently stir in chocolate chips and nuts if using.

06 - Pour the batter into the prepared pan, smooth the surface, and sprinkle extra chocolate chips if desired.

07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out with moist crumbs.

08 - Allow brownies to cool completely in the pan before cutting into 12 squares.

01 -

That fudgy center texture comes from Greek yogurt keeping the brownies impossibly moist without extra butter or oil.
Five grams of protein per brownie means you can eat two without the guilt that usually follows chocolate.
The whole thing takes forty minutes from craving to cooling rack—perfect for when you need dessert today, not tomorrow.

02 -

The toothpick test is everything—a few moist crumbs mean fudgy brownies, while a clean toothpick means overbaked and dry, so invest in paying attention those last few minutes in the oven.
Room temperature ingredients mix together more smoothly, so let your eggs and Greek yogurt sit out for fifteen minutes before you start if you remember to plan ahead.
Dark chocolate matters because milk chocolate sweetens the brownies in ways that can make them cloying—the bittersweet edge keeps them sophisticated.

03 -

Bring all your ingredients to room temperature before mixing—cold eggs and cold yogurt resist combining and create an uneven texture in the final brownie.
The difference between sifted and unsifted cocoa powder is the difference between creamy fudgy brownies and ones that taste slightly grainy, so invest thirty seconds in sifting.
If you overbake even slightly, make the next batch smaller or line your pan with foil wrapped in parchment to create air between the pan and batter, which keeps the edges from crisping too fast.