Fudgy Yogurt Brownies (egg-free)

By Ann Fulton

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Brownies with no eggs, no oil, and lots of protein… Hmmmm.  Believe it or not, they taste great, too.

These homemade treats are just as decadent as “regular” brownies and can be made with ingredients you likely have on hand.  And if you, like me, adore a thick, chewy, moist, fudgy brownie, these have your name written all over them.

So moist and tender, I have found that these brownies have a hint of tanginess when made with fat-free yogurt.  Recently though, I did a little research and discovered that using baking soda instead of baking powder mitigates the the acid in baked goods and, therefore, the extra tang of the fat-free yogurt.  As described below, these brownies are outstanding with non-Greek whole milk yogurt–I use Stonyfield brand.  Since there is no other fat in the recipe, the creamy whole milk yogurt lends flavor and moisture. Two-percent yogurt is my second choice, but feel free to read the recipe notes and use your favorite option.  The recipe calls for 1 1/3 cups of yogurt.  So the measurements come out just right for those who keep the single serve containers on hand and prefer to use those.

If you try, let me know which option you choose. But definitely try: )

A decadent yet healthy-ish brownie that happens to be egg-free (and gluten-free adaptable)

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Fudgy Yogurt Brownies
If you are strictly a fat-free or 2% yogurt person, don't be scared of the whole milk option. To put things in perspective, a whole cup of whole milk yogurt contains 9 grams of fat whereas one tablespoon of oil carries 14 fat grams--and the yogurt completely replaces butter or oil in this recipe. I've also made these brownies using peanut butter chips in place of the second half of the chocolate chips. If you can't decide, just mix in a little of both!

Yields 12-16 squares
  • 1 cup all-purpose flour (or all-purpose gluten-free flour blend)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips, divided
  • 1 cup granulated sugar
  • 1-1/3 cups Stonyfield Smooth & Creamy plain whole milk yogurt (may use two 5.3-ounce containers; see notes for details on non-fat, 2%, and Greek options)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan or 9-inch round cake pan with parchment paper, leaving the sides or tabs overhanging for easy removal. If you don’t have parchment paper, you may simply grease the pan.
  2. In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a microwave safe bowl, heat 1/2 cup of the chocolate chips in 20 second increments, stirring in between until smooth and melted. Stir in the sugar, followed by the yogurt and vanilla.
  4. Half at a time, add the dry ingredients to the wet ingredients. Stir in half of the remaining chips (1/4 cup) and nuts, if using. The batter will be thick.
  5. Spread the batter into the pan, distributing evenly over the bottom. Sprinkle the remaining 1/4 cup chocolate chips over top.
  6. Bake for 25 minutes or until the center is just barely cooked through. (Check a few minutes early as all ovens vary.) Allow the brownies to cool completely. If using parchment paper, the brownies can be easily removed from the pan before cutting. When the brownies are very fresh, cutting will be easier if chilled in the refrigerator for an hour or so.
  7. Cover the brownies or store in an airtight container in a cool, dry place or in the refrigerator. Brownies will maintain freshness for a week or more in the fridge and may be frozen.
  • I have made this recipe with fat-free, 2%, and whole milk yogurt. Fat-free yogurt provides a hint of tang (which does dissipate once refrigerated overnight) and slightly less sweetness compared to the smoother taste of 2% or whole milk yogurt. Whole milk yogurt is my favorite option, although my kids still give the fat-free version their stamp of approval. If Greek yogurt is used (as opposed to the thinner “regular” yogurt), the batter will be even thicker but the brownies still turn out well.
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  1. Anwayee

    Your recipe is the best!! 🙂
    Recently I had tried out other yogurt brownie recipe it turned out to be tangy and sour.

    1. Ann Post author

      Hi Jean, I’m not familiar with Dail yogurt. If you could clarify (and it may have been an unhelpful autocorrect!), I can likely provide an answer.

  2. Tamlyn

    These are really fantastic! So simple and really delicious!
    Do you have any suggestions to make this without cocoa – either substitutions for the cocoa or a blondie recipe perhaps (still without the butter, oil or eggs)?

    1. Ann Post author

      Hi Tamlyn, I’m so glad you enjoyed these! As for making a blondie variation, if you omitted the cocoa powder you’d also be able to decrease the sugar somewhat. Then you’d need to make up for some of those dry ingredients, although it wouldn’t be an equal sub as the cocoa powder is so light. I’d probably start by omitting the cocoa powder reducing the sugar to 3/4 cup and adding a 1/3 to 1/2 cup of something like almond flour. Again, this is where I’d start, but I haven’t tried to guarantee the results. If you do experiment, however, I’d love to know how you make out!

  3. Lisa K

    Tried these with Fage 0% Greek yogurt and they were delicious. My teenage kids said to make them like this instead of the old full fat way. Thanks for a great recipe

    1. Ann Post author

      Lisa, I love that these were a hit and preferred by your teenagers. Thank you for the wonderful feedback!

  4. Claudia

    I have been looking for an egg free brownie for years and just stumbled across yours. I am making these right now, as I know they will be delicious and my husband will have his first brownie ever!

  5. Emily

    I make this recipe all the time as a friend is allergic to eggs so I needed an alternative. It’s now my go-to brownie recipe! I usually use double the amount of chocolate (as I misread the recipe the first time and have carried on ever since as it makes them so decadent!)

    1. Ann Post author

      Don’t you love it when a mistake ends up being a good thing? So glad these are a go-to and that you’ve made them even more decadent!

  6. Lynn

    The texture’s amazing, even using fat free yogurt. But then I made them a second time with whole milk yogurt and they were OUTSTANDING!

  7. Sarah S.

    Made these yesterday and they truly are wonderful! I went with a cup of white sugar for this recipe, but thought I might experiment with a more natural sugar next time and see how it turns out. Thanks for such a simple and delicious recipe, Ann!

    1. Ann

      Hi Sarah,
      I’m so glad you enjoyed! As many ways as I’ve made these, most of my experimenting has been with the yogurt and flour. If you try with a natural sweetener, I’d love to know what you think!

  8. Emily

    Oh my goodness! These are so fudgy and decadent. I followed your suggestion and used whole milk yogurt and not a single person in my family suspected there was anything remotely healthy in them. SOOOO good!!!