Olive Oil Brownies Made with Greek Yogurt

Ingredients

• 60 ml (1/4 cup)olive oil
• 60 ml (1/4 cup)low-fat Greek yoghurt
• 150 g (3/4 cup)sugar
• 5 ml (1 teaspoon)vanilla extract
• 2eggs
• 60 g (1/2 cup)plain flour
• 30 g (1/3 cup)cocoa powder
• 1.25 ml (1/4 teaspoon)baking powder
• 1.25 ml (1/4 teaspoon)salt
• 40 g (1/3 cup)chopped walnuts

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix oil and sugar

   In a bowl, stir the olive oil and sugar with a large spoon until smooth. Add the vanilla and mix it in.

3. 3

   Add the eggs

   Beat the eggs in a small bowl, then add them to the oil mixture and mix well.

4. 4

   Stir in yoghurt

   Add the yoghurt and mix until combined.

5. 5

   Combine dry ingredients

   In a separate bowl, mix the flour, cocoa powder, salt and baking powder. Add this mixture to the oil mixture and stir well.

6. 6

   Add the walnuts

   Stir in the chopped walnuts until evenly distributed.

7. 7

   Fill the tin

   Line a 22 cm (9-inch) square tin with baking paper. Carefully pour in the brownie mixture and smooth the top with a spatula.

8. 8

   Bake the brownies

   Bake for about 25 minutes.

9. 9

   Cool and slice

   Leave the brownies to cool completely, then lift them out using the paper and cut into squares.

What are olive oil brownies?

Brownies are a rich, cocoa-based traybake, commonly cut into small squares for serving. This version combines that familiar format with olive oil and Greek yoghurt instead of a butter-based mixture.

The Mediterranean-style ingredient pairing gives the brownies a distinct olive-oil note, while cocoa keeps the flavour centred on chocolate. Yoghurt adds moisture, and walnuts bring a little contrast in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 10g fat.

The sugar and flour provide most of the carbohydrates, while olive oil and walnuts contribute much of the fat; eggs, yoghurt and walnuts provide some protein. Pair a square with fruit or additional plain yoghurt for a more balanced snack.

Choosing the ingredients

Olive oil: use an oil whose flavour you enjoy, as it can be noticeable in the finished brownies. A milder oil lets the cocoa and vanilla take the lead.

Greek yoghurt: low-fat yoghurt is specified here; stir it smooth before measuring so it blends easily into the batter.

Cocoa and walnuts: mix the cocoa thoroughly with the flour to avoid pockets of powder. Chop the walnuts into pieces small enough to spread through the mixture.

Mixing the batter

Wet ingredients: blend the oil and sugar until smooth, then add the vanilla, beaten eggs and yoghurt in the order given. Mixing well after each addition helps the ingredients come together.

Dry ingredients: combine the flour, cocoa, salt and baking powder separately before adding them to the wet mixture. Stir just until there are no obvious dry patches, then fold in the walnuts.

Getting the bake right

Oven temperature: preheat to 180°C before the tin goes in, so the brownies begin baking at the intended heat. The recipe gives an approximate baking time of 25 minutes.

Doneness: the method does not specify a test, so begin checking around the stated time. The centre should look set rather than liquid; cool the brownies fully before judging their final texture.

Preparing the tin

Paper lining: line the 22 cm square tin with baking paper before adding the batter. This makes it easier to lift the cooled slab out for cutting.

Even surface: spread the mixture into the corners and level the top with a spatula. A fairly even layer helps the brownies bake more uniformly.

Cooling and serving

Full cooling: let the brownies cool completely before removing the paper. Cutting while warm can make the soft centre smear and the squares harder to handle.

To serve: cut into nine squares as a simple dessert or snack. They also pair well with fresh berries or a spoonful of yoghurt.

Recipe notes & tips

• Measure the flour and cocoa carefully so the batter does not become too dry.
• Break up any lumps in the cocoa before mixing it with the other dry ingredients.
• Use baking paper that reaches up the sides of the tin to help lift the slab out.
• Scrape the bowl well when adding the walnuts so they are spread through the batter.
• Allow the brownies to cool completely before slicing for neater squares.

Variations

• Extra vanilla: add a little more vanilla extract for a stronger aromatic note.
• Different nuts: replace the walnuts with an equal quantity of chopped hazelnuts.
• Citrus note: add finely grated orange zest to the wet mixture.
• Plain topping: dust the cooled brownies lightly with cocoa powder before serving.
• Berry pairing: serve each square with fresh berries for a fruity contrast.

Common mistakes to avoid

• Using cold yoghurt: let it lose its chill briefly so it blends more readily into the batter.
• Adding dry ingredients all at once: stir them together first to distribute the baking powder and salt.
• Overmixing after adding flour: mix only until the dry ingredients are incorporated to avoid a heavy texture.
• Skipping the lining: line the tin so the cooled brownies can be lifted out more easily.
• Cutting while warm: wait until the brownies are completely cool to help the squares hold their shape.

How to store

Keep the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cut squares in a sealed container and thaw before serving.

Frequently asked questions