I’m unsure of the original origin of this recipe. I received it from a friend about 4 years ago. I’ve morphed it into my own over time but I’m not the recipe creator on this one.
I’m not a huge brownie fan but my kids love them. These are a bit healthier than traditional brownies, which I’m all over. I use Wilbur Chocolate cocoa (it’s a local chocolate company that we love). Always use the best ingredients that you can to make the recipe the best it can be. You also can control the toppings or not use any to make them even healthier. My daughters always sneak something on top of them tho. Okay so without further adieu….
3/4 cup of sugar
1/3 cup light butter (or butter spread – I used Smart Balance butter)
1 teaspoon of vanilla extract
1/3 cup of al-purpose flour (I used King Arthur’s)
1/3 cup of cocoa powder (I used Wilbur Chocolate)
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/3 cup of vanilla Chobani Greek yogurt
1/4 cup of dark chocolate chips into the batter
Optional toppings: M&M’s, white chocolate chips, dark or milk chocolate chips, nuts, pretzel pieces, sprinkles
Preheat the oven to 350 degrees and spray your 9×9 baking pan with baking spray. Set aside.
In your stand mixer beat your sugar and butter until light and fluffy. Then add the egg and extract.
Then in a dry mixing bowl whisk the flour, cocoa powder, cinnamon and baking powder. Add to the butter mixture. Blend to combine. Then add the Chobani. Mix until incorporated. Add chocolate chips if using them and stir by hand. Pour into your prepared pan. At this point, if you wish to add additional toppings, do that here. Then bake for 16-18 minute or until it starts to pull away from edges of the pan and firms up. Undercooking yields a very moist brownie. Let cool and then slice and serve.
— Knead to Cook