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Enjoy rich, fudgy chocolate swirled with a sweet peanut butter blondie. This high-protein, gluten-free dessert is easy to make and irresistible.
I don’t know if it has happened to you, but what happens if you crave something decadent and chocolate, and other times when a sweet, buttery blondie is the only thing you want?
I was on a mission to create a dessert that gets the best of both worlds, and after many (delicious) trials, I have for you my fudgy Greek yogurt blondie brownies.
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.
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Pin ItAnd, 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! ;D
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.
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Pin ItHow 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.
Place them in the microwave for a couple of seconds to warm them up a bit.
Other High Protein Treats
- Greek Yogurt Monkey Bread Casserole
- Flourless Cottage Cheese Brownies
- Flourless Chocolate Cake with Cottage Cheese
Greek Yogurt Blondie Brownies
Cals: 221 Protein: 8.4 Carbs: 30 Fat: 8.3
Ingredients
- 1 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi-
What yogurt do you recommed? Plain or sweetened?
Plain, sweetened will make the brownies a little sweeter. If you’re a sweet tooth might be the right choice for you! Won’t make a big difference in texture though! 🙂
does this taste strongly of yogurt? I love trying healthier recipes but I’m a bit tired of the yogurt taste 🥲
Oh, it doesn’t, at least to me!
I just made these today. I had some leftover Greek yogurt and some leftover cottage cheese. I emulsified the cottage cheese to get rid of the lumps and made this recipe. I used whatever Greek yogurt I had and the rest of the cottage cheese. I’m glad it called for oat flour and not almond flour. Somehow almond flour is dry and gritty. The peanut butter I used was homemade, and when I tasted my first piece, it was delicious!
Can I omit the cocoa powder so it’s not chocolate? It’ll just be a blonde.
You can but you need to swap the cocoa powder with oat flour!
I dint like peanut butter can use something else
You can substitute with any other nut butter: almond butter, cashew butter are my favorite to use.
Thank you for the amazing recipe
Thank you for making it! 😉