Yogurt Brownies

Don’t you just hate when you’re in the mood for a particular dish and all ready to start baking when you open your fridge and realize that an essential ingredient is missing? That’s why I’m always on the lookout for delicious alternatives to classic recipes. When I saw this recipe pop up on Bon Appétit, I was immediately intrigued. I changed it a bit to suit my taste (not crazy about the tangy greek yogurt/chocolate combo), and I have to say the resulting brownies are incredibly delicious. The yogurt replaces eggs and leaves you with a moist chocolaty, fudgy brownie. This is definitely a must-try recipe! Oh and you could probably get away with calling it healthy…ish!


Yogurt Brownies (adapted from “Fudgy Yogurt Brownies” by Bon Appétit)

4 tbsp salted butter (or unsalted if you prefer, just add a 1/2 tsp of salt to the recipe)

2 tbsp vegetable oil

1 cup bittersweet chocolate chunks/chips, divided

3/4 cup granulated sugar (add 1/4 cup if you like your brownies sweeter)

1/2 cup good quality cocoa powder

1 tsp vanilla extract

1 1/4 cup plain yogurt, mild and full fat (Recommend: Brown Cow Cream Top Plain Yogurt in the US)

1 cup all-purpose flour

1/4 tsp baking soda

  1. Preheat your oven to 350˚F. Lightly grease an 8×8 in. baking dish and set aside.
  2. Melt the butter, oil and 1/2 cup chocolate chips together and stir until smooth (double-boiler style or microwave).
  3. Add the sugar and cocoa powder. Stir until fully incorporated.
  4. Add the vanilla extract and yogurt and mix well.
  5. Add the flour and baking soda and blend until just combined.
  6. Fold in the remaining 1/2 cup of chocolate chips.
  7. Pour the batter into the prepared pan and bake 30-35 minutes until a toothpick comes out clean with just a few crumbs attached.


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