These fluffy, chocolaty, delicious brownies are swirled with raspberries and have a secret ingredient inside. Can you guess what it is? It's Greek yogurt! The yogurt keeps the brownies incredibly light and tender, and saves us a few calories, too!
Everyone should know by now how much I love yogurt. Whether I'm putting it in my smoothies, eating it for breakfast with granola, or just snacking on a cup, I go through a lot of yogurt in my house! What most people might now know is how much I love to bake with yogurt, too. Adding yogurt to cakes, breads and other baked goods gives them a light, airy texture, and makes them a bit more friendly on the waistline.
I wanted to make a special dessert for my boys for the holiday because, you know, they have my heart and are my true Valentine's. Always. Since they both love chocolate (and so do I!), I decided to make brownies. Not just any brownies, I might add. These brownies are tender and fluffy and swirled with raspberry preserves. To give them even more raspberry flavor, I used a Divine Dark Chocolate with Raspberries bar in the batter, then topped them with a couple of fresh raspberries. It's raspberry love!
To give the brownies their tender, cake-like texture, I swapped out half of the butter for plain Greek yogurt. Best. Decision. Ever! I can't get over how soft and fluffy they are.
These brownies are simple to make and are perfect for that special someone on a special day. Or even any day, because who doesn't love brownies?
Let's get baking!
Author: Sarah Bates | The Chef Next Door
Makes one 9 x 13-inch pan
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3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
3.5 ounce Divine Dark Chocolate with Raspberries bar
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup Stonyfield plain Greek yogurt
1 teaspoon pure vanilla extract
4 Tablespoons raspberry preserves
Powdered sugar, for dusting
Fresh raspberries, for topping, if desired
Preheat the oven to 350 degrees. Coat a 9 x 13-inch brownie pan with non-stick baking spray and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In large bowl, break the chocolate bar into pieces. Cut the butter into pieces and place it in the bowl with the chocolate. Microwave in 30 second increments, stirring each time, until the mixture is completely melted and smooth.
Add both of the sugars to the chocolate mixture and whisk well. Add the yogurt, eggs and vanilla and whisk to combine. Add the dry ingredients all at once to the chocolate mixture and fold together until incorporated.
Pour the batter into the prepared pan and smooth out the top. Drop the raspberry preserves over the top of the brownie batter, then carefully using the tip of a knife swirl the preserves throughout the batter. Bake for 20 minutes, or until a cake tester inserted into the center of the brownies comes out clean.
Allow the brownies to cool completely on a wire rack. Once cool, dust with powdered sugar. Cut into squares and serve each brownie with a couple of fresh raspberries on top, if desired.
I am honored to be a member of the Stonyfield Clean Plate Club. This post was created in partnership with Stonyfield and Divine Chocolate and all opinions, as always, are my own.