Greek Yogurt Swirl Brownies {Chobani Giveaway}

Greek Yogurt Swirl Brownies {Sweet Pea's Kitchen}

Last week I had the sudden, undeniable urge for brownies. Now I know that it’s summertime and I should be posting recipes with summer berries, fruit tarts, or ice cream. But as we all know, there’s never a bad time for brownies! :) So after Little Sweet Pea went to bed, I ran into the kitchen and whipped up a batch of these babies.

Greek Yogurt Swirl Brownies {Sweet Pea's Kitchen}
Deep dark chocolate brownies with sweet and tangy Greek yogurt swirls. Heavenly. I can’t tell you how many times I’ve made brownies and declared them the best ones yet, but these definitely fall into that category.

Greek Yogurt Swirl Brownies {Sweet Pea's Kitchen}

If you love the sweet and salty combo these brownies are for you. They’re topped not only with tangy Greek yogurt swirls but also flaky sea salt, making them absolutely irresistible.


I’m very excited about today’s giveaway! The wonderful folks over at Chobani are giving one lucky Sweet Pea’s Kitchen reader a custom shipment of Chobani delivered right to your front door! The lucky winner will receive six 32-ounce containers of Chobani! Just follow the directions below for a chance to win!


I use Chobani Greek Yogurt all of the time in my recipes. It’s a great substitute for not-so-healthy ingredients such as cream cheese, sour cream, oil, butter and even mayonnaise! Don’t forget to follow Chobani on Pinterest for more recipes using Greek yogurt!

How to Enter: Leave a comment on this post answering the question: “What’s your favorite way to use Greek yogurt in cooking/baking?” Feel free to leave links to your favorite Greek yogurt recipes.

Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:

  1. Subscribe to Sweet Pea’s Kitchen by either RSS or Email. Come back and let me know you have subscribed in an additional comment.
  2. Become a fan of Sweet Pea’s Kitchen on Facebook. Come back and let me know you became a fan in an additional comment.
  3. Follow @SPKitchen and @Chobani on Twitter. Come back and let me know you’ve followed in an additional comment.
  4. Tweet the following about the giveaway: “Enter to win a shipment of @Chobani Greek yogurt from @SPKitchen #Giveaway!“ Come back and let me know you’ve Tweeted in an additional comment.
  5. Follow Sweet Pea’s Kitchen on Pinterest and Pin this giveaway

PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.

Deadline: Friday, August 30, 2013 at 11:59 CST           GIVEAWAY CLOSED!!

Winner: The winner will be selected at random by Sweet Pea’s Kitchen using The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.

Giveaway Winner

The winner of the giveaway was Tricia! I hope you enjoy the Chobani! Here’s what she said:

Giveaway Winner

Greek Yogurt Swirl Brownies

Deep dark chocolate brownies with sweet and tangy Greek yogurt swirls.

Yield: 16 brownies


3/4 cup (1 1/2 stick) unsalted butter
2 ounces dark chocolate (72%), chopped
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 cups granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon espresso powder
1/2 teaspoon Maldon sea salt
3/4 cup Choboni Greek yogurt (plain, vanilla or honey flavored)
3/4 tsp. honey
3/4 tsp. vanilla extract


Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined, add cocoa powder and stir until very smooth.
In a large bowl, whisk together sugar, eggs, and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and espresso powder and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer. Sprinkle the sea salt over the top and set aside.
To prepare Greek yogurt mixture, beat yogurt, honey and vanilla extract in a small bowl until smooth. Distribute the yogurt mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 45-50 minutes, until brownies are set around the edges–the center will still appear to be a little underdone.
Let the brownies cool completely at room temperature in the pan for 1 hour, then refrigerate until they are firm, about 1 hour.

Serve at room temperature.

The brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

Source: adapted from Bake Your Day, orignially adaoted from Food & Wine

 One Year Ago: Sour Cream Coffee Cake  sour-cream-coffee-cake

Two Years Ago: Quinoa Stuffed Bell Peppers    

Three Years Ago: Cranberry Orange Scones    

262 Responses to “Greek Yogurt Swirl Brownies {Chobani Giveaway}”

  1. #
    Meryl — August 24, 2013 @ 7:18 pm

    I use it in many baked items, such as muffins, cornbread, cakes, etc.

  2. #
    Louis — August 24, 2013 @ 7:19 pm

    I like to use it in Indian dishes.

  3. #
    karen — August 24, 2013 @ 8:36 pm

    Love to use it in pancakes!

  4. #
    Kate — August 24, 2013 @ 9:38 pm

    I like to use chobani in leui of oil in my muffins and quick breads!

  5. #
    Becky — August 24, 2013 @ 9:41 pm

    My favorite way to use greek yogurt is to make super moist banana bread.

  6. #
    Becky — August 24, 2013 @ 9:42 pm

    I subscribed to Sweet Pea.

  7. #
    Becky — August 24, 2013 @ 9:42 pm

    I’m a fan of Sweet Pea’s Kitchen on Facebook.

  8. #
    Dawn K — August 24, 2013 @ 9:43 pm

    I like to use Chobani to make a yogurt garlic sauce for my veggie burgers! So much healthier than using mayo.

  9. #
    Dawn K — August 24, 2013 @ 9:44 pm

    I subscribe to Sweet Pea’s Kitchen emails!

  10. #
    Dawn K — August 24, 2013 @ 9:47 pm

    I followed @SPKitchen and @Chobani on Twitter. My Twitter is @DawnKNews.

  11. #
    Dawn K — August 24, 2013 @ 9:48 pm

    I also tweeted: “Enter to win a shipment of @Chobani Greek yogurt from @SPKitchen #Giveaway!“

  12. #
    Dawn K — August 24, 2013 @ 9:52 pm

    I pinned this post!

  13. #
    Casimira — August 24, 2013 @ 11:30 pm

    I haven’t tried using Greek yohurt in recipes but think I’m going to try.

  14. #
    rachel — August 24, 2013 @ 11:40 pm

    I like it in Greek Yogurt Pancakes. So full of protein!

  15. #
    Katherine — August 25, 2013 @ 5:55 am

    I love to use Chobani Greek Yogurt in my creamy pasta recipes. Stir two parts Greek yogurt, one part pesto into cooked pasta tossed with cherry tomatoes — yum! I also love Greek yogurt in the NYTimes recipe for Pasta with Yogurt and Caramelized Onions.

  16. #
    Cristina D — August 25, 2013 @ 5:58 am

    i subscribe via RSS!

  17. #
    Cristina D — August 25, 2013 @ 6:00 am

    I follow you and chobani on twitter !

  18. #
    Cristina D — August 25, 2013 @ 6:01 am

    I love to use greek yogurt as a replacement for sour cream, as a base for dips (so simple to add a few spices and get a completely different taste), in baked goods, and of course plain! i eat chobani every day, sweetened with stevia, cinnamon, or honey, and mixed with tons of fruit. Its too delicious!

  19. #
    Sara G — August 25, 2013 @ 6:32 am

    I love to make ranch dip for veggies using Greek yogurt. Just a packet of Ranch mix and a container of Greek yogurt, so easy & so good!

  20. #
    Sara G — August 25, 2013 @ 6:32 am

    I subscribe by email

  21. #
    Sara G — August 25, 2013 @ 6:33 am

    I am a Facebook fan

  22. #
    Sara G — August 25, 2013 @ 6:35 am

    I follow on twitter. @GageSara

  23. #
    Sara G — August 25, 2013 @ 6:36 am
  24. #
    Sara G — August 25, 2013 @ 6:38 am

    I follow on Pinterest & pinned this!

  25. #
    Danielle T — August 25, 2013 @ 6:48 am

    ive never used it before but id love to try it with those brownies!

  26. #
    Leanne — August 25, 2013 @ 7:34 am

    I’m a huge Chobani fan. I eat it every morning! I love using Chobani when I make muffins or cupcakes!

  27. #
    Leanne — August 25, 2013 @ 7:35 am

    I have subscribed to Sweet Pea’s kitchen !!

  28. #
    Leanne — August 25, 2013 @ 7:35 am

    I’ve become a fan of Sweet Pea’s kitchen on Facebook!

  29. #
    Leanne — August 25, 2013 @ 7:36 am

    I’ve pinned the recipe on Pinterest!!!

  30. #
    susan — August 25, 2013 @ 8:53 am

    I’ve been hesitant to substitute greek yogurts in recipes but will definitely try those brownies!

  31. #
    Bridget — August 25, 2013 @ 9:19 am

    I love to use Greek yogurt in a lot of different ways. I like to bake with it often, but I think my favorite ways to use it are in cooking. I hate mayonnaise, so I always like to replace it with Greek yogurt; I make a chicken salad that has Greek yogurt instead ( ). I also loooove to make baked falafel, and the yogurt-based tzatziki sauce I make with it is amazing ( ). I’ll even confess that there was a while there when I was actually MAKING my own Greek yogurt but it would be a whole lot easier to win a bunch of it :) (

    Try these recipes out – healthy AND delicious :)

  32. #
    Liz — August 25, 2013 @ 9:45 am

    I subscribe to emails and newsletters.

  33. #
    Liz — August 25, 2013 @ 9:48 am

    I like chobani with fruit and nuts and also for baking cakes, muffins and breads.

  34. #
    Dana — August 25, 2013 @ 2:37 pm

    I love using it in a coffee cake!

  35. #
    Dana — August 25, 2013 @ 2:38 pm

    and I like you on facebook : )

  36. #
    Dana — August 25, 2013 @ 2:38 pm

    And I follow you on Feedly (RSS)!

  37. Pingback: Sweet Pea's Kitchen » Raspberry Chocolate Chip Frozen Yogurt

  38. #
    Natasha — August 25, 2013 @ 4:55 pm

    I like to use Greek yogurt in my muffins! It makes them so light and just adds a wonderful flavor!

  39. #
    Natasha — August 25, 2013 @ 4:58 pm

    I follow you on FB!

  40. #
    Natasha — August 25, 2013 @ 4:58 pm

    I follow you and Chobani on Twitter! @wild4wednesdays

  41. #
    Natasha — August 25, 2013 @ 5:01 pm

    I follow you on Pinterest and pinned!

  42. #
    Jen M — August 25, 2013 @ 8:00 pm

    I like to use Chobani in place of sour cream in muffins – just made whole wheat muffins this morning using it!

  43. #
    Jennifer B — August 25, 2013 @ 8:02 pm

    I liked you on Facebook

  44. #
    Jennifer B — August 25, 2013 @ 8:08 pm

    I like to use greek yogurt with dry hidden valley ranch for a veggie dip.

  45. #
    Sierra — August 25, 2013 @ 8:50 pm

    My two favs:
    1. I top my pancakes with a large dallop of Greek Yogurt instead of butter, then add the syrup.
    2. I also use a Tbsp. Greek Yogurt with a tsp. mayonnaise, a nice piece of left over cooked salmon, Chinese 5 Spice and a Tbsp of Soy Vay Teriyaki sauce. Spread on crackers and it’s the best salmon salad around.

    I love Greek Yogurt!

  46. #
    Aparna — August 25, 2013 @ 9:06 pm

    I love using it in any breakfast/snack parfait or in cream cheese frosting to lower the fat!

  47. #
    Aparna — August 25, 2013 @ 9:08 pm

    I follow on email!

  48. #
    sara c — August 25, 2013 @ 11:20 pm

    I often use chobani in cakes. i made some awesome “strawberry lemonade” cupcakes by using lemon chobani in my cake batter, and chobani strawberry yogurt w=whipped with powdered sugar and almond milk as my frosting. Got raves from everyone. :-)

  49. #
    Blessie Nelson — August 26, 2013 @ 4:41 am

    I love Greek Yoghurt to make my pancake batter, use it for my mango sorbet, and make yoghurt chicken curry!

  50. #
    Blessie Nelson — August 26, 2013 @ 4:42 am

    email subscriber

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