These are a true dark chocolate lover’s brownie. They are dense, cakey, and intensely chocolatey. For even more decadence, add in the optional chocolate chips. Making these Dark Chocolate Brownies is as easy as using a boxed mix and only requires one bowl.

Yogurt replaces some of the butter normally found in brownies, and does it well by adding another element of moistness. And of course, use whole wheat pastry flour (see Chef Tip) for a fiber boost.

For an interesting twist on this recipe try the Cherry Pecan Dark Chocolate Brownies.

16 servings

12 ingredients

20 minute prep

  • ½ cup (1 stick) butter, melted
  • ⅔ cup brown sugar
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened 100% cocoa powder
  • ¼ teaspoon salt
  • 2 large eggs, plus
  • 1 egg yolk
  • ½ cup low-fat Greek yogurt or whole plain Greek yogurt
  • ⅓ cup whole wheat pastry flour, plus
  • 2 tablespoons whole wheat pastry flour
  • ½ cup semisweet chocolate chips (optional)

  1. Preheat the oven to 300 degrees F. Line the bottom and sides of 8 x 8 baking pan with parchment paper. Do this by cutting 2 equal size pieces and overlapping them, allowing some overhang. Set aside.
  2. In a large bowl, mix together the melted butter, sugar, vanilla, and cocoa together with a wooden spoon or rubber spatula. Add the eggs and the yolk one at a time, stirring vigorously after each one. The batter should be thick and shiny. Stir in the yogurt, until well blended. Add the flour and mix well until completely absorbed. Stir in chocolate chips if using.
  3. Evenly spread the batter into the prepared baking pan, the batter will be very thick. Bake for 30-35 minutes or until a toothpick comes out with pieces of the batter on it, but not raw. Do not over cook, or your brownie will be dry. It should not cook longer than 35 minutes. Remove from the oven and immediately use the overhang to lift the brownie out of the baking pan and onto a cutting board. Allow to cool slightly, then cut into 16 square pieces. Enjoy!

Chef Tips

Whole wheat pastry flour can be hard to find so substituting in half whole wheat flour and half all-purpose flour works well. Swapping in 100% whole wheat flour will result in a drier and grittier brownie so it’s best to do half and half.

Nutrition Facts (per serving)

Calories: 157; Fat: 9g; Saturated Fat: 6g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 19g; Sugar: 13g; Fiber: 2g; Protein: 3g; Sodium: 54mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This recipe was originally published on Cook for Your Life. It is used by permission.

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