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Greek Yogurt Blondie Brownies

Indulge in these healthier Greek Yogurt Blondie Brownies combining creamy Greek yogurt and rich cocoa for a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup thick Greek yogurt (divided) Use thick Greek yogurt for best consistency.
  • ½ cup maple syrup Can substitute with honey or agave syrup.
  • ⅓ cup crunchy peanut butter Feel free to use almond butter for variation.
  • 1 cup oat flour Blend rolled oats to make oat flour.
  • 2 tsp baking powder Ensure it's suitable for your dietary needs.
  • ¼ tsp salt
  • ½ cup cocoa powder
  • ¼ cup dark chocolate (chopped) Can substitute with white or milk chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (or 320°F for a fan oven). Line an 8''x8'' square baking dish with parchment paper.
  2. In a medium bowl, combine 1 cup of Greek yogurt, maple syrup, and crunchy peanut butter. Stir until well mixed.
  3. Sift the oat flour and baking powder into the wet mixture. Stir to combine until you have a thicker batter.
  4. Mix in the salt until evenly distributed.
  5. Take two-thirds of the batter and incorporate the cocoa powder along with the remaining ¼ cup of Greek yogurt. Add a splash of milk if needed for consistency.
  6. Fold in the chopped dark chocolate into the remaining one-third of the batter, setting aside some for topping.
  7. Spread the cocoa batter in the bottom of the baking dish, then layer the peanut butter batter on top.
  8. Use a knife to swirl the two batters together to create a marble effect. Sprinkle the remaining chopped chocolate on top.
Baking
  1. Bake for about 30 minutes. Let the blondies cool completely in the dish before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. They freeze well for up to 3 months.