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Whole Wheat Greek Yogurt Swirl Brownies

Dense, fudgy brownies with a creamy, tangy Greek yogurt swirl topping!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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


  • Preheat oven to 350 degrees. Prepare an 8x8 baking dish by lining with parchment(for easy removal) or by lightly buttering. Set aside.
  • Prepare the Greek yogurt swirl by stirring the yogurt, egg, vanilla and honey together. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.


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The Greek yogurt swirl originally made enough to make a 9x13 pan so I halved it for this recipe which is why there is half an egg.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.