Olive Oil Brownies with Greek Yogurt and Olive Oil

Olive Oil and Greek Yogurt Brownies

Chocolate is not a common ingredient in Greek traditional recipes because it did not really exist in those parts.  Nowadays everyone uses chocolate and it is even being added to traditional dessert recipes such as baklava and melomakarona. Personally I think that ruins the dessert. Does juicy syrupy baklava really need chocolate? What’s the point? Don’t get me wrong, I love chocolate, but please don’t dip melomakarona in it.

Having said that, I’m always looking for ways to incorporate some healthier ingredients in chocolate based desserts that usually contain butter. And here we have it: Brownies made with olive oil and Greek yogurt. I basically replaced the butter with olive oil and Greek yogurt. Not only does this cut down drastically on any saturated fat from the butter, but these brownies contain about half the fat of a regular brownie because I replaced half the fat with yogurt. I also used slightly less sugar instead of 1 cup, I used 3/4 of a cup.

The result is a moist, chocolaty and yummy brownie. Now these are easy brownies made with cocoa powder (not chocolate) and they also don’t even require a mixer. In no time at all you can have a nice chocolate dessert ready. And nutritionally they are only 150 calories a piece with most fats being monounsaturated (the good type) and you are getting some good fats from the walnuts as well.

And of course these brownies taste much better and richer the next day.

Olive Oil Brownies Made with Greek Yogurt

Olive oil and Greek Yogurt Brownies
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes
Course: cake, Dessert
Cuisine: Mediterranean
Servings: 9
Calories: 150kcal
Author: Elena Paravantes
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  • 1/4 cup olive oil
  • 1/4 cup lowfat Greek yogurt
  • 3/4 cup sugar
  • teaspoon  vanilla extract
  • 2   eggs
  • 1/2  cup flour
  • 1/3  cup cocoa powder
  • 1/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/3 cup  chopped walnuts


  • Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
  • In a bowl blend the olive oil and sugar well with a large spoon until smooth. Add vanilla and mix well.
  • Beat the eggs in a small bowl and add to the olive oil mixture and mix well.
  • Add the yogurt and mix well.
  • In another bowl blend the flour, cocoa powder, salt and baking powder. Add to olive oil mixture and mix well.
  • Incorporate the nuts and mix again.
  • Line a 9 inch square pan (22 cm) with wax paper and carefully pour the brownie mixture in the pan, smooth the top with a spatula.
  • Bake for about 25 minutes.
  • Let it cool completely, remove the wax paper and cut in squares.
Nutrition Facts
Olive Oil Brownies Made with Greek Yogurt
Serving Size
1 g
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photo by Elena Paravantes© All Rights Reserved


  1. This brownie recipe is delicious. The texture is a bit different than my regular brownie recipe. I love that olive oil and low fat yogurt are part of the ingredients and 3/4 c. sugar is not a whole lot of sugar. We’re trying to follow the Mediterranean Diet which discourages using refined sugar. I baked them in a 9×9 pan and cut them into 16 serving. It lasts a little longer. This satisfies my husband’s craving for chocolate without messing up. Thank you very much!5 stars

  2. Elena, you are getting me through this health crisis with your excellent recipes/nutrition information about staying healthy. My husband is originally from Kozani and as an American, I am trying to preserve all the recipes he remembers from his mom and dad. I thank you for all the recipes you share. Stay healthy and may we all eat well (thank you from Philadelphia, PA)

  3. Hi Elena
    I just made these for the first time and they came out really well, although a little dry and not really moist at all. What would you recommend – simply reducing the cooking time?4 stars

  4. I followed the recipe exactly but the brownies did not rise at all. The recipe called for only a half cup of flour. Was that correct? In your photo, the brownies look to be at least an inch thick.
    They taste wonderful but they were flat.

    1. Hi Michele, Thank you for your comment. Not sure why the brownies did not rise, it is a staple recipe I make over and over. Yes, the amount of flour is correct. Sometime baking powder maybe stale and affect a recipe. Also it is important to have the right size pan.

  5. You have such an inspiring site. My husband & I are looking for ways to eat healthier & you’ve given me so many options to incorporate into our diet. Thank you!!!!

  6. I would love to give these brownies a try, but my daughter is allergic to eggs. Is there anything I can use as a substitute? Thanks.

    1. Sandee, yes you can substitute the egg. For each egg use:
      1 tablespoon ground flax meal + 3 tablespoons warm water OR, 1 tablespoon chia seeds + 3 tablespoons warm water. Give the mixture a whisk, and let it sit until it starts to resemble the gloopy texture of egg whites.

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