snowy mountain

Almond Yogurt Chocolate Brownies

These are good, texturally true brownies (no beans business). You can adjust the sweetness by adding dark or milk chocolate for the melted chocolate and for the additional chocolate chips, or potentially by adding more dates.

Total time (buttering through baking): 45 min. Makes one 8×8″ square pan.

Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 tbsp almond butter
  • 7 tbsp (4 oz) apple sauce
  • 6 Deglet Noor (or 3 Medjool) dates
  • 1 egg
  • ⅓ cup greek yogurt (I use 2%)
  • Dash milk
  • ½ cup (3 oz) chocolate chips
  • ½ cup almond flour
  • ¼ cup spelt flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ½ cup very hot water
  • Additional chocolate chips
almond yogurt chocolate brownies


  1. Preheat oven to 350˚F, and butter a brownie pan.
  2. Chop 6 Deglet Noor (or 3 Medjool) dates and melt ½ cup (3 oz) chocolate chips (milk or dark) in a dash of milk in the microwave.
  3. In a processor, mix: 2 tbsp almond butter, 7 tbsp apple sauce, dates, and 1 egg. Transfer to mixing bowl.
  4. Stir in ⅓ cup greek yogurt and the cooled melted chocolate mixture.
  5. Add ½ cup almond flour, ¼ cup spelt flour, ¼ cup cocoa powder, and ½ tsp salt. Mix well.
  6. Finally, mix in ½ cup very hot water. Mix in additional chocolate chips, if desired.
  7. Bake at 350˚F for ~25 minutes, until brownies slightly crack at the edges. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies, I think these taste better the next day.

Greetings from our kitchen!

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