Greek Yogurt Blondie Brownies - Heathy & Yummy Recipes

Enjoy rich, fudgy chocolate swirled with a sweet peanut butter blondie. This high-protein, gluten-free dessert is easy to make and irresistible. Now, these aren’t just any brownies; they are a healthier option. They are high in protein and gluten-free, ideal for those who want to stay on track with their health goals. The use of Greek yogurt not only adds a good protein boost, but it’s also my secret ingredient to keep these brownies moist without relying on excessive amounts of oil or butter. And, since it uses oat flour, they are naturally gluten-free and a great option if you are trying to stay away from grains. My boyfriend absolutely loves them! He’s still asking about them even though I made them just over a month ago. In our household, I constantly make new desserts, so sometimes baking my older recipes is actually an inconvenience! I love experimenting too much!

Ingredients and Substitutes

Thick Greek yogurt, divided (1 ¼ cups) – Replace with unsweetened plain yogurt or dairy-free yogurt for a vegan option. Maple syrup (½ cup) – Honey or agave nectar are great alternatives. You can also use a sugar-free substitute to reduce the carb content. Crunchy peanut butter (⅓ cup) – You can also use smooth peanut butter or almond butter. If you want a nut-free option, use sunflower seed butter. Oat flour (1 cup) – Swap with almond flour or another gluten-free flour. Baking powder (2 tsp) Salt (¼ tsp) Cocoa powder (½ cup) – If you crave a richer flavor, try using Dutch-processed cocoa powder. Dark chocolate, chopped (¼ cup) – Replace with semi-sweet chocolate chips or cacao nibs.

How to Make Greek Yogurt Blondie Brownies

Step 1. Preheat the oven to 350°F or 320°F if you are using a fan oven. Prepare a square baking dish (I used an 8×8 inch) by lining it with parchment paper. Grab a medium bowl and add one cup of Greek yogurt, maple syrup, and peanut butter. Step 2. Mix all the ingredients until you have a smooth batter. Step 3. Sift the oat flour, baking powder, and salt. Step 4. Give the dry ingredients a good stir. Step 5. Combine the dry and wet ingredients to create a thick batter. Step 6. Take 2/3 of the batter and add the cocoa powder and the rest of the Greek yogurt. Step 7. Combine all the ingredients, and if you feel that the batter is too thick, try adding a splash of milk. Step 8. Grab the other part of the batter and add the chopped chocolate. Just make sure you leave a bit to add it on top of the brownie. Step 9. Give the dough a good stir to combine the chocolate. Step 10. Cover the bottom of the baking dish with the cocoa batter and level it out using a spatula. Step 11. Now, cover with the light batter and level it out with the spatula. Grab a knife to create a marble effect and then sprinkle the rest of the chocolate. Step 12.Place it in the oven and bake for 30 minutes. Step 13. Let it cool down and then remove it from the baking dish. Step 14. When it has cooled down, slice it into squares.

How I Would Modify This Recipe

Add Some Crunch: Mix in a handful of chopped walnuts, pecans, or almonds.
Boost the Protein: Add a scoop of vanilla protein powder or chocolate protein powder to add a protein kick. If the batter is too dry, add a bit of milk or more Greek yogurt.
Make it Minty: Try adding a teaspoon of vanilla extract to the blondie batter and some peppermint to the brownie batter.

My Tips & Tricks

Use Cool Temperature Ingredients: To create a smoother and more uniform batter, let the rest of your ingredients (except the Greek yogurt) sit at room temperature for 30 minutes.
Let Them Cool Down: Letting the brownies cool entirely in the pan (I know it’s hard, but you’ve got this) will allow them to set properly and create clean slices.
Don’t Overmix: When you combine the dry and the wet ingredients, stir only until they are all mixed. Overmixing can lead to tough brownies.

My Storage Tips

Store any leftovers in an airtight container and keep them at room temperature for 3 days. If you want to keep them longer, you can keep them in the fridge for up to 7 days. Prep: 15minutes mins Cook: 30minutes mins Rest: 15minutes mins Total: 1hour hr Servings: 9 squares Cals: 221 Protein: 8.4 Carbs: 30 Fat: 8.3

Ingredients

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

Preheat the oven to 350F or 320F fan. Prepare a square baking dish, I used 8’’x8’’ and line it with parchment paper.
In a medium bowl, combine 1 cup of Greek yogurt with maple syrup and peanut butter.
Now, sift the oat flour and baking powder into the wet ingredients and mix throughout to combine and form a thicker batter. Add in the salt and mix it in.
Take 2/3 of the batter and add cocoa powder and leftover ¼ cup Greek yogurt to it. Add a splash of milk if the mixture is way too thick.
Add chopped chocolate to the remaining 1/3 of the batter. Combine them lightly. Leave a little bit of chocolate to sprinkle on the top of the brownie.
Cover the bottom of the baking dish with cocoa batter and level it out. Then, cover with the light batter and level it out. Use a knife to create a marble effect and then sprinkle with the remaining chopped chocolate.
Bake in the oven for 30 minutes. Remove and let it cool down inside the baking dish before slicing.