Greek Yogurt Chocolate Chip Blondies
Fudgy, chewy blondie bars made healthier with creamy Greek yogurt and rich chocolate chips.
In a nutshell: This authentic american greek yogurt chocolate chip blondies comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
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
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Chef's Pro-Tips
- Room Temperature Ingredients: Ensure butter and eggs are at true room temperature (around 68°F / 20°C) so the emulsion creams evenly without curdling.
- Do Not Overmix the Flour: Fold the dry ingredients just until no white streaks remain. Overworking gluten leads to dense, tough baked goods instead of tender, chewy crumbs.
- Cool Completely on Wire Rack: Baked bars and cookies continue setting internally from residual heat. Let them rest in the pan for 15 minutes before transferring to a cooling rack.
Ingredients
12
servings
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½ cup Greek yogurt, plain, whole milk or 2%
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¼ cup unsalted butter, melted and cooled
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1 cup brown sugar, packed
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1 large egg, room temperature
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1 ½ tsp vanilla extract, pure vanilla
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1 cup all-purpose flour, spooned and leveled
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¼ tsp baking powder
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½ cup chocolate chips, semi-sweet or dark
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Step-by-Step Instructions
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.
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.
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.
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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
It replaces some of the butter and eggs, keeping the blondies moist and tender while adding protein. Use plain whole milk or 2% for the best texture.
Bake 20-22 minutes until the edges are golden. A toothpick in the center should come out with moist crumbs — don't wait until it's completely clean or they'll be dry.
Overmixing is the usual culprit. Fold the flour in just until it disappears — a few gentle strokes is all it takes.
Keep in an airtight container at room temperature for a couple of days. The parchment overhang makes them easy to lift out and slice cleanly.
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