Yep, that's chocolatey!
2 cups brown sugar
2/3 cup cocoa
125g butter, melted
200g natural, plain yoghurt
1 tsp vanilla extract or vanilla bean paste
2 cups self raising flour
250g dark choc chips
Pre-heat oven to 160 degrees celcius. Any recipe that replaces egg with yoghurt will need to be cooked at a lower temperature than an eggy version, and for a longer time. Why? No idea, but that's the magic of baking for you.
Sift sugar and cocoa into a large bowl. Pour in melted butter and stir well. Add yoghurt and stir. Once yoghurt is mixed in, add vanilla and mix well - you may need to beat it slightly at this stage. Add flour and beat. Fold choc chips through the mixture.
Pour mix into a ceramic baking tray (20cm by 20cm works well) lined with non-stick baking paper. Bake for at least half an hour before testing with a skewer. Once brownie is set through, remove from oven and allow to cool completely before decorating and cutting.
- The brownies keep well for almost a week, and undecorated or iced will freeze and thaw well.
- Nuts in place of the choc chips would be delicious - walnuts, maybe?
- Because I live with a chocolate addict, my brownies are iced with Betty Crocker chocolate frosting and topped with tiny, colourful chocolate bits. But they would be great simply dusted with icing sugar, or dripping with a dark chocolate ganache.
- This makes a huge batch, so it would be worth halving it if you're not making them for a party.