Whole Wheat Greek Yogurt Swirl Brownies

by Heidi @ Food Doodles on June 25, 2013


Just recently I realized that Food Doodles readers are horribly deprived of brownie recipes.  And I don’t mean raw brownies, which are obviously awesome but I do understand that every once in a while you need a baked brownie.  Please accept my apologies now.  I have one lousy brownie recipe.  OK, not lousy.  They are pretty amazing Raspberry Brownies especially for having no added fat.  I’ll say it again, sometimes you just need a regular, buttery, baked brownie!  And here it is 🙂


Let me just take 2 seconds to mention one thing.  Please observe the difference between grocery store strawberries(from who knows where) and local strawberries.  Just before this photo shoot my sister in law dropped off an entire flat of the most beautiful strawberries.  I’m so sad that I didn’t take a picture of it before we all dived into them, that flat was a beautiful thing.  Now the strawberry on top with the stem is a local strawberry.  The sliced ones were from the grocery store.  Take a closer look.  The one on top was so juice and red and perfect, doesn’t it look full of life?  The sad strawberries below it look almost fake.

Now go get yourself some local strawberries!  Moving on…


Now let me get this straight.  I took inspiration from the many brownie recipes over on Texanerin Baking.  Erin is a brownie master!  So I adapted a couple of her recipes to make the base of this one.  Don’t even ask me which ones, I don’t even remember.  Do go take a look through her brownies though.  They all look so amazing!  Also, I got the inspiration for the Greek yogurt swirl from these brownies on Bake Your Day(that I’ve been meaning to recreate for ages now!).  Ever had Black Bottom Cupcakes?  You know, the chocolate cupcakes with the cream cheese top?  That’s kind of what I was going for… In a brownie, but with Greek yogurt instead of cream cheese.  Let me just tell you, it’s delicious!  And yes, I will try to work on a healthier version of Black Bottom Cupcakes one day 🙂  I’m on a sweets kick at the moment so it might be sooner rather than later!


So now that I’ve gotten that straight, let’s get onto these brownies!  I stuck these in the fridge for a while so they’d be easy to cut.  But after I cut them I realized they also look drier than they actually are due to being in the fridge.  Trust me when I say these are dense and fudgy like brownies should be.  They are so perfect.  They hold their shape perfectly, but they’re so soft and fudgy.  That’s the only word I can use to describe them.  They’re good out of the fridge, but incredible at room temperature.  I’m not sure how long I’d like these to sit at room temperature since they have Greek yogurt on top… but I’m thinking they wont last long enough to find out.  If in doubt, store them in the fridge or even freeze them and then bring them back to room temperature before serving.



Whole Wheat Greek Yogurt Swirl Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Dense, fudgy brownies with a creamy, tangy Greek yogurt swirl topping!
Servings: 12 small brownies
Author: Heidi @ Food Doodles
  • 1/2 C salted butter
  • 1 C sugar I used raw sugar, sucanant or another lesser processed sugar should work fine
  • 2 large eggs
  • 2 tsp vanilla
  • 3/4 C unsweetened cocoa
  • 3/4 C whole spelt flour whole wheat pastry flour should work fine
  • 1/4 tsp sea saltFor the Greek yogurt swirl:
  • 1/2 C plain Greek yogurt
  • 2 tbsp egg
  • 1 tsp vanilla
  • 1 1/2 - 2 tbsp honey
  1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish by lining with parchment(for easy removal) or by lightly buttering. Set aside.
  2. Prepare the Greek yogurt swirl by stirring the yogurt, egg, vanilla and honey together. Set aside.
  3. For the brownies, melt butter in a small saucepan. Add the sugar and gently warm and stir together until the sugar is mostly dissolved. Remove from the heat and cool for a few minutes while assembling the rest of ingredients.
  4. Once the butter and sugar have cooled enough, stir in the eggs and vanilla. Stir in the cocoa, flour and salt and pour batter into the prepared baking dish.
  5. With the back of a spoon press into the brownie batter then place large spoonfuls of the Greek yogurt mixture into the spaces. Taking a knife then gently swirl the Greek yogurt into the brownie batter, not mixing too much.
  6. Place in the oven and bake for 25-30 minutes or until the edges pull away from the sides and the center just barely looks done. Remove and cool on a wire rack before serving. These brownies are best the next day.
Recipe Notes

The Greek yogurt kind of "melts" in the oven this is why I suggest pressing down on the brownie batter before swirling in the Greek yogurt so that you still get pretty swirls in your brownies. If you don't the brownies will still be delicious though!
The Greek yogurt swirl originally made enough to make a 9x13 pan so I halved it for this recipe which is why there is half an egg. One large egg should be 4 tbsp or 1/4 C for half an egg, beat the yolk and white together and measure out 2 tbsp. You can freeze the rest of the egg for another use or save it in the fridge for the next time you make an omelet or scrambled eggs.

Adapted from a couple of the amazing brownie recipes at Texanerin Baking and the Greek yogurt swirl was inspired by this recipe at Bake Your Day




Leave a Comment

{ 10 comments… read them below or add one }

1 Erin @ Texanerin Baking July 3, 2013 at 14:50

Aaaah! You talk about me! You’re just full of surprises, aren’t you?! 😀 Thank you so much for linking to my brownie recipes. I’m happy that they could inspire someone!

These look magical. I’m going to share them on FB in a few days. I shared your cheesecake bars the other day and they went over really well. 🙂

Your photography skills… it’s just crazy how different these pictures are to your old ones. Remember the white plate on the plane wood table? So much different (and better if you don’t mind me saying!) Good job! 🙂


2 Heidi @ Food Doodles July 4, 2013 at 16:03

Haha. Well thank you for inspiring me! I really gotta bake more from your blog, everything I’ve made has been so amazing 🙂 I envy your whole grain baking skills!

Aw, thank you for sharing!! 😀

Oh my goodness, I know exactly what you mean. I came across some old pictures and I was so embarrassed that I used to think those were decent, lol! Like I said, I’ve been taking my time lately, that has to be it! Now that all the kids are getting a little older it’s getting easier to take a little more time to plan and set things up 🙂


3 Erin @ Texanerin Baking July 9, 2013 at 08:41

*plain* wood table. I just had to say something about my typo. 😉

And yay that the kids getting older means more time for picture-taking! And your old pictures were decent. But your current pictures are awesome. 🙂


4 Heather June 30, 2013 at 10:23

You are so right, local strawberries beat the pants off of store bought- the season is just too short! This past Saturday I picked up a carton of local berries and they are so amazing!


5 Marta @ What Should I eat for breakfast today June 26, 2013 at 18:05

Erin knows how to make good brownies indeed 🙂 And I like local strawberies, we’re in season now, soooo good.


6 Kiersten @ Oh My Veggies June 26, 2013 at 13:40

I can’t stand grocery store strawberries (unless they happen to be local–sometimes they sell those!). They are so HARD. They crunch like an apple when you bite into them. Blech! Anyway, I’m glad someone else shares my strong opinions about strawberries. 🙂 I’ve got a lot of Greek yogurt in the fridge, so I might have to make these soon!


7 joanna n. June 26, 2013 at 11:33

looks absolutely divine! love that you’re using spelt; it’s my favorite flour at the moment, but it’s hard to find recipes that use it. think i’ll sub cream cheese when i get around to this, but all in all, i’m drooling already!


8 Heidi @ Food Doodles June 26, 2013 at 15:27

Thank you! You can absolutely sub in cream cheese for the Greek yogurt. Let me know how you enjoy them 😀


9 Kathryn June 26, 2013 at 05:00

I’m seriously craving a brownie now!


10 Stephanie {Clockwork Lemon} June 25, 2013 at 22:05

I have to admit that when I read the title in my google reader I was all “whole wheat and greek yogurt?” but then I saw the photo and was like WAAANNNT. Those look and sound amazing.. mm fudgy


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