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.
Greek Yogurt Brownies
- 1 box of your favorite brownie mix
- 1/2 cup nonfat plain Greek strained yogurt
- amount of water called for on box
- Preheat oven to 350°F. 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.