Greek Yogurt Brownies Made in Your Pressure Cooker
Deeply chocolatey, fudgy, and decadent, these indulgent Greek Yogurt Brownies come together in a flash and only dirty one bowl! And it's no typo; these one bowl brownies don't require any eggs!
Equipment
- 1 8x8 inch pan or 9x9 pan
Ingredients
Main ingredients
- 1 ½ cups Chocolate Chips divided
- 1 cup vanilla Greek yogurt
- ½ cup brown sugar
- ¾ cup all purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon instant coffee granules optional, but tasty
- ¼ teaspoon kosher salt
- ½ cup milk dairy or plant-based
Instructions
Steps
- Preheat oven to 350°F but here’s the twist—1 while oven’s warming, prep the rest of your ingredients for the pressure cooker part.
- In a microwave safe bowl, melt ½ cup of your chocolate chips. You can do this by microwaving it for 1 minute on high, then gently stirring until it is completely melted. Let the melted chocolate sit for 2 minutes to cool.
- Stir the yogurt, sugar, and vanilla into the melted chocolate until smooth. Add the flour, cocoa powder, baking soda, salt, and instant coffee granules if you're using them and stir until fully combined. Add the milk and mix well. Fold in all but 2 tablespoons of the remaining chocolate chips, reserving those 2 tablespoons to the side.
- Scrape the brownie batter into the prepared pan and gently spread it to level it. Scatter the remaining 2 tablespoons of chocolate chips over the top of the brownies. Bake for 28 to 30 minutes, or until a toothpick inserted near the center comes out just barely clean. Let them cool in the pan for 10 minutes. Then transfer to a cooling rack to finish cooling completely before cutting into 16 servings.
- For more detailed steps and tips, you can explore our complete Greek Yogurt Brownies Recipe that covers every detail for perfect results.
Notes
Serve your brownies warm or at room temperature for best gooey, fudgy experience.