Fudgy Yogurt Brownies

Skip the usual 1/2 cup butter in your favorite brownie recipe and instead use Greek yogurt! The yogurt cuts most of the fat and adds tenderness to these brownies.  I like Chobani vanilla, or go with Zero Sugar Vanilla.

3 oz. (about 1/2 cup) dark or semi-sweet chocolate chips

1 single serve container Chobani Vanilla or Zero Sugar Vanilla Yogurt*

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup flour

1/2 teaspoon baking soda

Pinch salt

Additional yogurt for decorating

Preheat oven to 350°F and line a 13 X 9-inch baking pan with parchment paper (for easy removal of brownies). Melt chocolate in a medium saucepan over very low heat. Stir in yogurt, sugar and extract and let cool slightly. Stir in eggs, then stir in flour, baking soda and salt until smooth. Spread evenly in prepared pan and bake for 20 minutes or until firm to the touch. Let cool completely. Remove from pan and using a round cookie cutter, cut around the edges to form a rounded shape on one side. Turn upside down and cut again to shape into a football. (Or simple use a small sharp knife to cut into football shapes.)

Place yogurt in a small zipper top bag an snip a small amount off one corner. Squeeze gently to form the football laces. Refrigerate until ready to serve.

*Mix it up a bit by substituting a single serve cup of Chobani Milk and Cookies or Toasted Coconut Yogurt.

Notes:

·      You can swap out this recipe for a brownie mix but the flavor won’t be quite as good.

Use the leftover bits of brownie to sprinkle over yogurt or ice cream.