Greek Yogurt Glass Dish Brownies
Egg-free brownies made with Greek yogurt.
Servings 16
Cost 5
Ingredients
- ⅔ cup self-rising flour, White Lily (90 grams)
- ⅔ cup granulated sugar (140 grams)
- ⅓ cup unsweetened cocoa powder, natural or Dutch (25 grams)
- 1 cup vanilla flavored yogurt, low or full fat rather than nonfat (230 grams)
- 3 tablespoons light olive oil or any vegetable oil (39 grams)
- 3 tablespoons water
- ½ teaspoon vanilla
- ⅓ cup miniature semisweet chocolate chips
- Some chopped pecans for sprinkling over the top
Instructions
- Preheat oven to 325 degrees F. Grease an 8 inch square glass pan. You can put a square of parchment on the bottom if you wish, but it's not absolutely necessary.
- In a large bowl stir together the flour, sugar and cocoa powder.
- In a mixing bowl, mix together the yogurt, oil, water and vanilla.
- Add the flour mixture to the yogurt mixture and stir until fully blended, then stir in the chocolate chips.
- Spread batter evenly in pan and sprinkle nuts on top.
- Bake on center rack at 325 degrees F. for 30 to 35 minutes or until brownies appear set, but still a little shiny. If you have a probe thermometer, test the center of the brownies to make sure it registers between 200 and 205 degrees F. My batches were all ready around 33 minutes.
- Allow the brownies to cool completely for at least an hour. Unfortunately these are a bit gooey coming out of the oven and need time to set. They are even better if you let them cool completely then chill overnight and serve the next day at room temperature.
Notes
Be sure to weigh the flour!
