Chocolate Yoghurt Brownies

Name: Chocolate Yoghurt Brownies
Yield: 12 serving
Ingredients: 220 gm butter; 200 gm caster sugar; 100 gm dark chocolate; 100 gm plain flour; 50 gm dark cocoa; 130 gm yoghurt; 3 whole eggs; 1/2 teaspoon salt; 1 teaspoon vanilla; 100 gm chocolate; 50 ml cream

User Reviews

5.0

3 reviews

Excellent

Servings
12
Course
Others
Cuisine
International

Chocolate Yoghurt Brownies

Iris Warren

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This couldn't be easier. Stir all the ingredients together and bake for a moist chocolatey brownie with hidden goodness.

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Ingredients

Servings

220 gm butter unsalted
200 gm caster sugar 1 Aust cup
100 gm dark chocolate chopped, I used 70%
100 gm plain flour 1/2 Aust cup
50 gm dark cocoa 1/2 Aust cup
130 gm yoghurt Strawberry and Rhubarb Yoghurt or Raspberry & mango stirred well to mix all the fruit in- 1/2 Aust cup
3 whole eggs
1/2 teaspoon salt
1 teaspoon vanilla

Icing

100 gm chocolate dark
50 ml cream

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Instructions

Oven temperature 170C/ 340F
Use a tin that makes 12 square muffins or a brownie slab tin 25x18cm/10x 7inches
Put the flour, cocoa and salt into a bowl and whisk to combine and get rid of any lumps.
Melt the butter and chocolate in a large bowl that fits into your microwave (or melt over a double boiler), until just melted. Then add the sugar and stir very well.
Cool a little if quite warm.
Whisk the eggs, vanilla and the yoghurt together in another bowl and then whisk into the chocolate mixture till well incorporated.
Add the dry ingredients and mix till you have a smooth batter.
Pour into the lined tins or slab and bake for 20-25 minutes for individual cakes like mine or 30-35 min for the slab tin. Touch the top with the tips of your fingers. It will be just set .
Cool the brownies completely before icing

Icing

Put the cream into a heat proof jug and microwave for a minute till just hot. If using the stove top bring it just to near boiling point and take off the heat. Pour the chopped chocolate into the jug or pot and stir till smooth.
Spoon the icing over the brownies or spread over the entire slab if you are making it this way.

Notes

Tips: It's better to undercook than over cook !If the cream is too hot the chocolate will have a white streaky appearance !If you aren't confident making praline to decorate, crush hard butterscotch lollies in the blender or in a tea towel with a hammer- instant praline!