After successfully making the fudgy chocolate cake using Greek yogurt and fudgy chocolate cookies, I wanted to try making a healthier brownie using Greek yogurt.

This actually is not one of those posts where I excitedly tell you about my new finding. I made a few versions of the brownies, trying to play around with the ratio of ingredients, but unfortunately, I haven’t gotten a version I’m completely satisfied with.

Don’t get me wrong. These are edible. But they don’t taste as good as regular brownies, and have a slightly sour sweet aftertaste I’m not fond of. When I tried changing the ratio of yogurt and water, I ended up with a really rubbery version.

So this is more one of those posts where I’m asking if anyone has any ideas or has successfully accomplished a greek yogurt substitute in brownie mix. This version is okay. It’s fudgy, chocolatey, but has a little bit of a sour aftertaste. FH didn’t even really notice so maybe I’m just more sensitive to the taste. Maybe next time I’ll add an egg to give it a little bit of fat.


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Greek Yogurt Brownies

Ingredients:

1 box of your favorite brownie mix
1/2 cup plain, nonfat, Greek strained yogurt
amount of water called for on box

Directions:

Preheat oven to 350F. Grease or line 9 x 13 pan. Combine all ingredients into a bowl and stir until very few lumps remain. Pour batter into pan. Bake according to time on instructions. Let brownies set and cool before slicing and serving.