These Greek Yogurt Blondie Brownies combine the rich fudginess of a brownie with the sweet, nutty flavor of a peanut butter blondie. Made with Greek yogurt for added protein and moisture, this gluten-free dessert is indulgent yet satisfying. The swirl of chocolate and peanut butter creates a beautiful marbled effect and an irresistible flavor combination in every bite.

Why You’ll Love This Recipe

• High in protein thanks to Greek yogurt and peanut butter
• Naturally gluten-free with almond flour
• Incredibly moist and fudgy texture
• Perfect balance of chocolate brownie and peanut butter blondie
• Easy to make with simple pantry ingredients
• Great for meal prep or a healthier dessert option
• No refined flour required
• Rich flavor without being overly sweet

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:
1 cup plain Greek yogurt (240 g, full-fat or 2%)
1/2 cup natural peanut butter (120 g)
1/3 cup honey or maple syrup (110 g)
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder (30 g)
1/2 cup almond flour (50 g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dark chocolate chips (60 g)

For the peanut butter blondie swirl:
1/3 cup natural peanut butter (80 g)
2 tablespoons honey or maple syrup (40 g)
2 tablespoons almond flour (14 g)
1/4 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. In a large mixing bowl, whisk together the Greek yogurt, peanut butter, honey (or maple syrup), eggs, and vanilla extract until smooth and creamy.
3. Sift in the cocoa powder, then add the almond flour, baking soda, and salt. Stir until fully combined and no dry streaks remain.
4. Fold in the dark chocolate chips.
5. Pour the brownie batter into the prepared pan and smooth the top with a spatula.
6. In a separate small bowl, mix together the peanut butter, honey (or maple syrup), almond flour, and vanilla extract for the blondie swirl until smooth.
7. Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a knife or toothpick to gently swirl it into the batter, creating a marbled pattern.
8. Bake for 22–28 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
9. Allow the brownies to cool completely in the pan before slicing. This helps them firm up and develop their fudgy texture.

Servings and timing

Servings: 9 squares
Prep time: 10 minutes
Bake time: 22–28 minutes
Total time: Approximately 35–40 minutes

Variations

• Chocolate chip boost: Add an extra 1/4 cup chocolate chips for an even richer chocolate flavor.
• Nut-free option: Replace peanut butter with sunflower seed butter.
• Extra protein: Stir in 1 tablespoon of unflavored or vanilla protein powder and add 1–2 tablespoons milk if needed to maintain a smooth batter.
• Sweeter version: Increase honey or maple syrup by 1–2 tablespoons if you prefer a sweeter dessert.
• Crunchy texture: Use crunchy peanut butter instead of smooth for added texture.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 5 days. They will become slightly firmer when chilled but remain moist.

To freeze, wrap individual squares in parchment paper and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1–2 hours.

To reheat, microwave a slice for 10–15 seconds to restore its soft, fudgy texture.

FAQs

Can I use flavored Greek yogurt?

Yes, but plain Greek yogurt is recommended to control sweetness. If using flavored yogurt, reduce the honey or maple syrup slightly.

Can I substitute almond flour with regular flour?

This recipe is designed to be gluten-free. If using all-purpose flour, the texture may change slightly, and you may need to adjust the quantity to 1/3 cup instead of 1/2 cup.

How do I know when the brownies are done?

The edges should be set and the center slightly soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.

Can I make this dairy-free?

Yes, substitute the Greek yogurt with a thick dairy-free yogurt alternative.

Are these brownies very sweet?

They are moderately sweet with a rich chocolate flavor. You can adjust the sweetness to taste by increasing or decreasing the honey or maple syrup.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. The baking time may increase by 5–10 minutes.

What type of peanut butter works best?

Natural peanut butter with minimal ingredients works best. Stir it well before measuring.

Can I add protein powder?

Yes, you can add 1 tablespoon of protein powder. If the batter becomes too thick, add a splash of milk to maintain consistency.

Why are my brownies dry?

Overbaking is the most common cause. Remove them from the oven when the center is just set.

Can I make these ahead of time?

Absolutely. They taste even better the next day after the flavors have settled and the texture has firmed up.

Conclusion

Greek Yogurt Blondie Brownies are the perfect combination of indulgence and nourishment. With their rich chocolate base and creamy peanut butter swirl, they deliver a fudgy texture and satisfying flavor in every bite. Whether you are looking for a protein-packed dessert or a gluten-free treat that truly satisfies, this recipe is sure to become a favorite in your kitchen.

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