Don’t be misled by the tasty sounding title. These brownies are secretly healthier for you than their traditional counterparts. Still tasty, but lower in fat… good for that waistline and all 🙂
I decided to whip these delights up last night to bring over for my friend Govinda’s birthday today. Don’t worry – I taste-tested them just to make sure they’re acceptable.
Chocolate chips, dark chocolate, white chocolate and walnuts. You should probably make these as soon as you finish reading the recipe. And you don’t even have to feel guilty for eating them because there is no butter and no oil in them! Grab your Greek yogurt from the fridge and get started!
Mix the dry. Mix the wet. Combine. Standard procedure. And you will not be disappointed with the results. Even you die-hard non-healthies out there 😉
I used this recipe as my inspiration, but tweaked it a little bit: http://www.cinnamonspiceandeverythingnice.com/greek-yogurt-brownies/#5KoO3I3MbEAH3gaJ.32
TRIPLE CHOCOLATE BROWNIES
1/2 cup All Purpose flour
1/2 cup Whole wheat flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chocolate Chips (I used Hershey’s Special Dark)
4 squares Dark Chocolate (I used Ghiriadelli 60%)
1 cup Granulated sugar
1/2 cup Unsweetened cocoa powder
1 tsp Vanilla extract
1/2 cup White Chocolate Chips (I am partial to Nestle Premier White Morsels)
1/2 cup Walnuts
1 & 1/3 cups Plain Greek yogurt (I used Fage nonfat)
Preheat oven to 350 degrees F. Grease and flour an 8x8x2-inch baking pan or try to line with parchment paper leaving the sides overhanging (this is the harder of the two haha).
In a medium bowl whisk the flour, baking powder and salt together.
In a large, microwave safe bowl, melt 1/4 cup semisweet chocolate chips and 2 of the chocolate squares in the microwave in 20 second increments, stirring in between until smooth and melted.
Whisk in the sugar, cocoa powder, vanilla and yogurt.
Combine the dry ingredients into the wet ingredients. Mix in 1/4 cup semisweet chocolate chips and 1/4 cup white chocolate chips and most of the walnuts. Thin out with a splash of milk if it’s REALLY sticky (I added about a tablespoon of non-fat to help it come together)
Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup white chocolate, 1/4 cup chocolate chips, 2 chopped up squares, and the rest of the walnuts over top.
Bake 28 – 32 minutes or until a toothpick in center comes out with a few moist crumbs but not wet batter.
Cool in pan on wire racks. Cut into 16 squares with a sharp chef’s knife or paring knife, wiping clean after each cut.
Store tightly covered in a cool, dry place. If they last, that is…