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

1/2 cup or 1 single serve container Chobani Vanilla or Zero Sugar Vanilla Yogurt*

3/4 cup sugar

1 teaspoon almond or vanilla extract

2 eggs

3/4 cup flour

1/4 teaspoon salt

Sliced almonds (optional)

Preheat oven to 350°F and line an 8 or 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 and salt until smooth. Spread evenly in prepared pan and bake for 25 to 30minutes or until firm to the touch. Let cool completely. Remove from pan and cut into squares.

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