Greek Yogurt Brownies Made with Self-Rising Flour

I don’t have many subscriptions these days, but I used to enjoy Food Network Magazine and the tiny recipe inserts. One section, “50 Things to Make With Yogurt,” introduced me to self-rising flour Greek yogurt brownies — a simple, egg-free brownie that stuck with me.

Short Ingredient List!

This recipe keeps things minimal by using self-rising flour, so you don’t need to add salt, baking soda, or baking powder. Greek yogurt replaces eggs, binding the batter while adding moisture and tang. The original recipe fits a 9-inch pan; the quantities here are adapted for an 8-inch square glass pan.

Taste and Texture

These brownies carry a noticeable yogurt tang balanced by chocolate. Depending on the cocoa and yogurt you choose, the result ranges from fudgy to more cake-like. Natural cocoa and some brown sugar can make the brownies denser and fudgier, while Dutch-process cocoa with granulated sugar yields a slightly lighter, in-between texture. I enjoyed both approaches and will continue testing variations.

Ingredient Notes

Below are the ingredients I used for recent batches. I tested different sugars, cocoas, oils, and yogurts; those choices affect flavor and texture, so feel free to experiment.

• Self-rising flour — I used White Lily (soft wheat pre-mixed with baking powder and salt). If you only have all-purpose flour, add baking powder and a bit of salt to compensate.
• Sugar — Granulated works well. I tried half granulated, half brown sugar and liked the flavor.
• Cocoa powder — Natural cocoa with some brown sugar produced a fudgier result. Dutch-process cocoa with granulated sugar yields a slightly less fudgy brownie. Either is good.
• Water — The recipe calls for water; you could substitute other liquids for flavor, but plain water is fine.
• Oil — I used light olive oil for a neutral taste; any vegetable oil will work. Extra-virgin olive oil will add a stronger flavor.
• Yogurt — Full-fat or lower-fat vanilla yogurt both worked. Vanilla-flavored yogurt adds sweetness and mellows the tang; plain yogurt is fine too but yields a more pronounced yogurt flavor.
• Vanilla — Optional, but worth adding even if the yogurt is vanilla-flavored.
• Chocolate chips — Mini semisweet chips work well folded into the batter.
• Nuts — Chopped pecans or walnuts are optional but add texture and flavor when sprinkled on top.

Time and Temperature

Bake in an 8-inch square glass pan at 325°F. If you use a metal pan, you may prefer 350°F or keep 325°F and lengthen the bake time a bit. The brownies should still look slightly shiny when done. If you have a probe thermometer, aim for 200–205°F in the center for best results.

Small Batch in a 4-Cup Glass Dish

A 4-cup square Pyrex dish is a handy size for making a small batch. I tried a half batch in that dish at 325°F for 33 minutes and the brownies turned out well. This is a good option when you want fewer servings.

Make-Ahead

You can assemble a dry mix of the flour, sugar, and cocoa to store for later. This recipe is essentially dump-and-stir, so if your dry ingredients are pre-measured, the batter comes together in minutes. The brownies are tasty warm, but they improve after cooling and are best after chilling overnight and serving the next day at room temperature.

Recipe