These are the best flourless Greek yogurt breakfast brownies! They are delicious, easy to make, and have a crackly top, just like a regular brownie! Only these brownies can be eaten for breakfast because they have wholesome ingredients, like Greek yogurt. Also, if you live in a gluten-free household, these are perfect! They are flourless! Yeah, no almond flour or any flour at all. They are an amazing breakfast brownie for any day. Try them today! But before we start, here are a few things you should know about this recipe.
Why You’ll Love These Flourless Greek Yogurt Breakfast Brownies
You’ll love this recipe because it’s easy, a one-bowl recipe, flourless, and absolutely delicious! Some gluten-free recipes require almond flour, oat flour, or another gf flour substitute, but these brownies are actually flourless. These brownies are also made with Greek yogurt, eggs, and maple syrup, making this recipe a great breakfast!
Another reason to love this recipe is that they are fudgy and have a crackly top, just like regular brownies! Like, I think these breakfast brownies are very similar to dessert brownies. Ok, now let’s move on to how to make this recipe!
How to Make This Brownie Recipe
Prep
First, grease an 8×8 baking dish and preheat the oven to 350 degrees F (177 C). If you want to make a double batch in a 9×13, the baking time will change. Because of this, I’d recommend using two 8x8s if you want to make a double batch. Also, I greased my baking dish instead of lining it with parchment paper to make the edges crispier!
Brownie Batter
After you’re done prepping, you can make the brownies! It’s very easy. You literally just have to mix the Greek yogurt, cocoa powder, eggs, maple syrup, vanilla, baking soda, salt, and espresso powder in a bowl. This is a one-bowl recipe!
I’ve never tried any other yogurt than Greek yogurt, so I recommend sticking with it. I also used maple syrup instead of honey because that’s what I have, but I’m sure honey or agave would work as well. Don’t skip the espresso powder because it makes chocolate things richer!
Baking
After you mix the ingredients, it should be like chocolate pudding. Pour this into the prepared baking dish. Optionally, top it with chocolate chips. I didn’t add chocolate chips on top because I didn’t want to mess up the crackly top!
Bake the brownies in the preheated oven for 25-35 minutes. When they’re done, a toothpick should come out clean when inserted into the center, and the edges should look crispy.
Cooling, Serving, and Storing
After they’re done baking, let them cool for at least one hour. For the fudgiest and best brownie possible, let them cool for at least a couple of hours in the fridge. Then, you can slice it into nine pieces and serve it with fruit! To store, cover the baking dish with plastic wrap and store in the fridge for up to a week.
One Big and Common Mistake To Avoid When Cooling 😬
When I made these breakfast brownies for the first time, I made one mistake. I sliced and served them way too soon! They didn’t cool for long enough! Basically, I let them cool for about ten minutes. When I sliced them, they turned into chocolate pudding instead of fudgy brownies. Thankfully, they firmed up in about one hour, and everyone loved them. They were saved! I made these brownies again the next day and made sure to leave them in the fridge for a few hours. They were so much better! Since then, I’ve always kept them in the fridge for a few hours to make them set up properly. So, when you make these brownies, you must let them cool for at least an hour to avoid chocolate pudding!
FAQs
Here are some FAQs for this recipe (you’re welcome):
Can I use honey instead? Yes, you can!
What should the consistency of the brownie batter be? It should be like runny pudding. It shouldn’t be thick.
Should I add chocolate chips on top? You absolutely can for a more authentic brownie taste. But remember that this recipe has 1/2 cup of maple syrup! That amount makes these brownies so sweet! They aren’t as bitter as some other chocolate breakfast recipes. Also, I didn’t add chocolate because I didn’t want it to affect the crackly top. But if you don’t care about the crackly top and love chocolate, add chocolate chips.
How do I store/freeze these? Store these in the fridge for I’d say no longer than a week. If you’re planning to eat these in one day (like me 🤪), then you can leave them out. And for freezing these, just freeze them in a Ziploc bag and microwave in a microwave-safe dish when you’re ready to eat!
Extra Recipes:
- Fudgy Chocolate Zucchini Brownies– A fudgy brownie packed with nutritious zucchini!
- My Chocolate Breakfast Cookie Recipe– An easy, quick, and delicious cookie with no uncommon or junky ingredients!
- Pumpkin Kale Cookie Recipe– An amazing breakfast cookie for picky eaters (like my brother)!
- Baked Cinnamon Apples With No Added Sugar– Delicious, flavorful, baked apples that are perfect for breakfast, a snack, or dessert without any added sugar!
- Five of My Favorite Breakfast Combinations for Busy Days– Check out my blog post that includes some amazing breakfast combinations!
Time To Make The Best Flourless Greek Yogurt Breakfast Brownies!
It’s time to make the brownies now that you know enough about them. If you want a flourless breakfast brownie with Greek yogurt that has that crackly top, this is the recipe for you! They are fudgy, delicious, and easy. When I made them, my whole family loved them, and they were gone fast! I hope you try this recipe and your friends and family love it! Let’s make it, girlies!
The Best Flourless Greek Yogurt Breakfast Brownies
Ingredients
- 3/4 cup Greek yogurt
- 3/4 cup cocoa powder
- 2 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
Instructions
- First, grease an 8×8 baking dish, and preheat the oven to 350 degrees F.
- Next, mix together Greek yogurt, cocoa powder, eggs, maple syrup, vanilla, baking soda, salt, and espresso powder in a bowl. The batter should be like runny pudding. Pour the batter into the greased baking dish. Optionally top with chocolate chips.
- Bake the brownies in the preheated oven for 25-35 minutes or until a toothpick comes out clean and the edges look crispy. Let this cool for at least one hour, but I like it best when it’s cooled for a couple of hours in the fridge. Enjoy your brownies!
Thank you so much for making the best flourless Greek yogurt breakfast brownies! I hope you liked this fudgy, crackly-topped, easy brownie recipe. If you tried this recipe, tell me in the comments section below. Also, tell me how it went. Did it turn out well? Did it go completely wrong? I want to know, so tell me! That’s all. Bye, girlies!
About Danya Grace
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