I admit, I’ve never been a brownie fan but these may convert me! I wanted to create a moist, lower fat brownie using my favorite ingredient, Chobani & add a bit of freshness to it by tossing in some gorgeous organic raspberries I purchased this morning. The result is quite surprising. The chocolate has a deep, rich flavor, almost like a decadent hot chocolate and the tart/sweet blend of the raspberries just makes these totally scrumptious!
2/3 c of granulated sugar
1/3 c of I Can’t Believe It’s Not Butter (at room temperature)
1 tsp of vanilla extract
1 egg, room temperature
1/3 c of all purpose flour (unbleached)
1/3 c + 1 tsp of Dutch processed cocoa powder (I used my local favorite – Wilbur)
1 tsp of baking powder
1 tsp of ground cinnamon
1/4 c of non fat Chobani yogurt
1/4 c of fresh, washed and very dry raspberries
Preheat the oven to 350. Preheat for at least 30 minutes. Spray your glass 8×8 pan with non stick flour baking spray.
In your stand mixer with the paddle attached, blend the sugar and I Can’t Believe It’s Not Butter until light and fluffy. Add the extract and the egg. Blend well. In a separate bowl, whisk flour, cocoa powder, baking powder and cinnamon. Add to the mixer bowl. Mix until blended. Then fold in the Chobani yogurt by hand. Mix well.
Pour half of your brownie mixture into the bottom of the pan. Add the raspberries on top. Then add the remaining batter. Bake for about 35-45 minutes or until a toothpick inserted comes out with only a tiny bit of batter on it and the center of the brownies is more firm (versus giggly).
Remove from the oven and let cool for 40-50 minutes then slice. Dust with confectioners’ sugar and top with additional berries. Enjoy!
— Knead to Cook