You know when you buy something and can’t remember what you intended to do with it? Normally this is fine. Vegetables just go into whatever I was planning to make next. The rest goes into either the freezer or pantry until I actually need it. Or else I just eat it. But the thing with Greek yoghurt is that I love how it tastes when something has been done to it, but I don’t like it quite enough to eat an entire pot. So… brownies! What I really like about these brownies isn’t just the taste – it’s how easy they are to deal with after baking. They’re rich and chocolately, not too sweet, gooey like all brownies should be, but the yoghurt makes them lighter and somehow holds them together better. You don’t need to leave them to set. You don’t need to be careful taking them out of the pan. Just take them out of the oven, slice, and eat. Beautiful.
150g dark chocolate (I used 70% Lindt)
80g plain flour
50g cocoa powder
160g golden granulated sugar
200g Greek yoghurt
1 tsp vanilla extract
Makes 12 brownies
Takes 20 minutes to make, 20 minutes to bake
Stage one: Preheat the oven to 180C/fan160C. Put the dark chocolate and butter in a bowl, and put the bowl on top of a small saucepan filled with about an inch of water over a medium heat. Melt them, stirring occasionally, and then remove from the heat and leave to cool.
Stage two: Sift the flour and cocoa powder into a mixing bowl, and then mix in the sugar and vanilla extract. Pour in the chocolate-butter mixture and stir until everything is combined, then add the yoghurt, and finally stir in the eggs. You’ll now have a thick, glossy batter.
Stage three: Dollop the batter into a 20x20cm baking tin, and pop in the oven for 20-25 minutes. You can tell a brownie is done by gently shaking the tin, and if the brownie doesn’t wobble, it’s done.