Yoghurt Brownies


Yoghurt Brownie

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cakes, Slices & Breads
Servings 9


  • 3/4 cup Rolled oats
  • 1/2 cup Caster sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 cup Cocoa powder
  • pinch Salt
  • 3/4 cup Greek yoghurt
  • 1 large Egg
  • 1/2 cup Choc chips Optional


  • Measure oats and blitz in a food processor or blender. Add the rest of the dry ingredients and blitz until the oats are fairly fine.
  • Add the measured yoghurt and the egg to the dry bowl ingredients and blitz until all combined. If you feel it's a little too thick and sticky add a couple of tablespoons (up to 1/4 cup) of milk and blitz.
  • Pour into a lined square cake tin and spread evenly.
  • Bake in a preheated 190*C oven for about 15 mins or until only just cooked. Cool in tin.
  • Invert tin and cut into squares. Dust with icing sugar.


If you don't have a food processor or blender use quick oats but they will stand out a bit more than the finer ground ones.
Option is chopped walnuts or as stated choc chip flavour of your choice.
I use a low fat Greek yogurt (chobani brand, blue writing)
If you don't have quite enough yoghurt top up the measurement with milk to make the 3/4 cup.
I have frozen this and it turned out ok but to be honest it's all eaten and I don't really need to freeze.

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