These are a true dark chocolate lover’s brownie — they are dense, cakey, and intensely chocolatey. For even more decadence add in the optional chocolate chips. Making these Dark Chocolate Brownies is as easy as using a boxed mix and only requires one bowl!
Yogurt replaces some of the butter normally found in brownies, and does it well by adding another element of moistness. And of course, use whole wheat pastry flour (see Ann’s Tip) for a fiber boost- you wont even taste the difference.
For an interesting twist on this recipe try our Cherry Pecan Dark Chocolate Brownies.
1. Preheat the oven to 300 degrees. Line the bottom and sides of 8 x 8 baking pan with parchment paper. Do this by cutting 2 equal size pieces and overlapping them, allowing some overhang. Set aside.
2. In a large bowl, mix together the melted butter, sugar, vanilla, and cocoa together with a wooden spoon or rubber spatula. Add the eggs and the yolk one at a time, stirring vigorously after each one. The batter should be thick and shiny. Stir in the yogurt, until well blended. Add the flour and mix well until completely absorbed. Stir in chocolate chips if using.
3. Evenly spread the batter into the prepared baking pan, the batter will be very thick. Bake for 30-35 minutes or until a toothpick comes out with pieces of the batter on it, but not raw. Do not over cook, or your brownie will be dry. It should not cook longer than 35 minutes. Remove from the oven and immediately use the overhang to lift the brownie out of the baking pan and onto a cutting board. Allow to cool slightly, then cut into 16 square pieces. Enjoy!
Ann’s Tips and Tricks
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier brownie.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as an occasional treat, never a habit.
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