Decadent, fudgy, and packed with protein, these Greek Yogurt Brownies are the ultimate guilt-free treat. I make them with ripe bananas for natural sweetness, Greek yogurt for a creamy texture and protein boost, and cocoa powder for that rich chocolate flavor—without any added sugar. They’re perfect for healthy snacking or a light dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup plain Greek yogurt
1/2 cup mashed ripe banana (about 1 medium banana)
1/4 cup unsweetened cocoa powder
1/4 cup peanut butter or almond butter
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 tsp baking soda
Optional: 2–3 tbsp chocolate chips or chopped dark chocolate (sugar-free if needed)
Directions
I start by preheating the oven to 325°F (160°C) and lining a loaf pan or small square baking dish with parchment paper.
In a mixing bowl, I combine the mashed banana, Greek yogurt, peanut butter, and vanilla extract, stirring until smooth.
Then I add the cocoa powder, baking soda, and salt, mixing until everything is well combined.
If I’m in the mood for extra richness, I fold in a few tablespoons of chocolate chips or chopped dark chocolate.
I spread the batter evenly into the prepared pan.
I bake for 20–25 minutes, until the center is set and a toothpick inserted comes out mostly clean.
After baking, I let the brownies cool completely. For a firmer bite, I pop them in the fridge for an hour before slicing.
Servings and timing
This recipe makes 8 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: Approximately 98 kcal per serving
Variations
I sometimes swap the peanut butter for almond butter or even cashew butter for a different flavor profile.
For extra protein, I’ve tried adding a scoop of unflavored or chocolate protein powder (just reduce the cocoa slightly).
If I want them sweeter, I add a touch of maple syrup or a few drops of liquid stevia.
I love mixing in chopped walnuts or pecans for crunch.
When I want to make them festive, I top with a sprinkle of sea salt or a dusting of cocoa powder before baking.
Storage/Reheating
I store leftover brownies in an airtight container in the fridge for up to 5 days. They firm up nicely and taste even better chilled.
For longer storage, I freeze them individually wrapped and reheat in the microwave for about 15–20 seconds when I need a quick treat.
FAQs
What can I use instead of banana?
I use unsweetened applesauce or pumpkin puree as a substitute, though the flavor and texture will vary slightly.
Are these brownies gluten-free?
Yes, they’re naturally gluten-free since there’s no flour used in the recipe.
Can I make this recipe vegan?
I haven’t tried it, but using a plant-based yogurt might work—just make sure it’s thick and unsweetened.
Can I double the recipe?
Absolutely. I double all the ingredients and bake it in an 8×8-inch pan, increasing the bake time slightly to around 30–35 minutes.
Do these taste like banana?
There’s a hint of banana flavor, but the cocoa and nut butter balance it out. If I want less banana flavor, I use a barely ripe banana.
Conclusion
These Greek Yogurt Brownies are one of my favorite ways to satisfy a sweet craving without straying from healthy habits. They’re rich, moist, and full of chocolatey goodness—without any added sugar. Whether I’m baking for myself or sharing with friends, this recipe always hits the spot.
Recipe:
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Greek Yogurt Brownies
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Decadent, fudgy, and naturally sweetened, these Greek Yogurt Brownies are a healthy treat made with ripe banana, Greek yogurt, and cocoa powder. They’re moist, protein-packed, and perfect for guilt-free snacking or a light dessert.
Ingredients
1/2 cup plain Greek yogurt
1/2 cup mashed ripe banana (about 1 medium banana)
1/4 cup unsweetened cocoa powder
1/4 cup peanut butter or almond butter
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 tsp baking soda
Optional: 2–3 tbsp chocolate chips or chopped dark chocolate (sugar-free if needed)
Instructions
- Preheat the oven to 325°F (160°C) and line a loaf pan or small square baking dish with parchment paper.
- In a mixing bowl, combine the mashed banana, Greek yogurt, peanut butter, and vanilla extract. Stir until smooth.
- Add the cocoa powder, baking soda, and salt. Mix until everything is well combined.
- Fold in chocolate chips or chopped dark chocolate if using.
- Spread the batter evenly into the prepared pan.
- Bake for 20–25 minutes, until the center is set and a toothpick inserted comes out mostly clean.
- Let the brownies cool completely. For a firmer texture, refrigerate for an hour before slicing.
Notes
Swap peanut butter for almond or cashew butter for a different flavor.
Add a scoop of protein powder for extra protein (reduce cocoa slightly).
Sweeten further with maple syrup or stevia if desired.
Mix in chopped walnuts or pecans for crunch.
Top with sea salt or cocoa powder before baking for a festive touch.
Store in fridge up to 5 days or freeze individually for longer storage.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 98
- Sugar: 4g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 1mg
