Dessert

Greek Yogurt Chocolate Chip Blondies

Fudgy, chewy blondie bars made healthier with creamy Greek yogurt and rich chocolate chips.

July 11, 2026 By Chef Clara 4.9 (110 votes)
Greek Yogurt Chocolate Chip Blondies
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American

These lighter dessert bars use plain Greek yogurt to cut down on butter while retaining a dense, chewy, and rich blondie texture. Loaded with sweet vanilla flavor and pockets of dark chocolate.

Key Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring Cups & Spoons
  • Large Non-Stick Skillet
  • Baking Sheet
  • Mixing Bowls
  • Wire Whisk

Chef's Pro-Tips

  • Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
  • Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
  • Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
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Ingredients
12 servings

  • ½ cup Greek yogurt, plain, whole milk or 2%
  • ¼ cup unsalted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract, pure vanilla
  • 1 cup all-purpose flour, spooned and leveled
  • ¼ tsp baking powder
  • ½ cup chocolate chips, semi-sweet or dark
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Step-by-Step Instructions

1

Prep Oven & Pan

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a small overhang on the sides to lift the bars out easily later. Spray lightly with cooking spray.

2

Whisk Wet Ingredients

In a large bowl, whisk the melted butter and packed brown sugar together until no lumps remain. Whisk in the Greek yogurt, egg, and vanilla extract until smooth, creamy, and uniform in color.

3

Fold Dry & Chocolate

Add the flour, baking powder, and a pinch of salt. Fold gently with a rubber spatula just until the flour disappears (do not overmix, or the blondies will turn cakey). Fold in three-quarters of the chocolate chips.

4

Bake & Cool

Spread the thick batter evenly into the prepared pan. Scatter the remaining chocolate chips on top. Bake for 20-22 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes before slicing.

Frequently Asked Questions

Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.

Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.

Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.