Just recently I realized that Food Doodles readers are horribly deprived of brownie recipes. And I don’t mean raw brownies, which are obviously awesome but I do understand that every once in a while you need a baked brownie. Please accept my apologies now. I have one lousy brownie recipe. OK, not lousy. They are pretty amazing Raspberry Brownies especially for having no added fat. I’ll say it again, sometimes you just need a regular, buttery, baked brownie! And here it is 🙂
Let me just take 2 seconds to mention one thing. Please observe the difference between grocery store strawberries(from who knows where) and local strawberries. Just before this photo shoot my sister in law dropped off an entire flat of the most beautiful strawberries. I’m so sad that I didn’t take a picture of it before we all dived into them, that flat was a beautiful thing. Now the strawberry on top with the stem is a local strawberry. The sliced ones were from the grocery store. Take a closer look. The one on top was so juice and red and perfect, doesn’t it look full of life? The sad strawberries below it look almost fake.
Now go get yourself some local strawberries! Moving on…
Now let me get this straight. I took inspiration from the many brownie recipes over on Texanerin Baking. Erin is a brownie master! So I adapted a couple of her recipes to make the base of this one. Don’t even ask me which ones, I don’t even remember. Do go take a look through her brownies though. They all look so amazing! Also, I got the inspiration for the Greek yogurt swirl from these brownies on Bake Your Day(that I’ve been meaning to recreate for ages now!). Ever had Black Bottom Cupcakes? You know, the chocolate cupcakes with the cream cheese top? That’s kind of what I was going for… In a brownie, but with Greek yogurt instead of cream cheese. Let me just tell you, it’s delicious! And yes, I will try to work on a healthier version of Black Bottom Cupcakes one day 🙂 I’m on a sweets kick at the moment so it might be sooner rather than later!
So now that I’ve gotten that straight, let’s get onto these brownies! I stuck these in the fridge for a while so they’d be easy to cut. But after I cut them I realized they also look drier than they actually are due to being in the fridge. Trust me when I say these are dense and fudgy like brownies should be. They are so perfect. They hold their shape perfectly, but they’re so soft and fudgy. That’s the only word I can use to describe them. They’re good out of the fridge, but incredible at room temperature. I’m not sure how long I’d like these to sit at room temperature since they have Greek yogurt on top… but I’m thinking they wont last long enough to find out. If in doubt, store them in the fridge or even freeze them and then bring them back to room temperature before serving.
- ½ C salted butter
- 1 C sugar(I used raw sugar, sucanant or another lesser processed sugar should work fine)
- 2 large eggs
- 2 tsp vanilla
- ¾ C unsweetened cocoa
- ¾ C whole spelt flour(whole wheat pastry flour should work fine)
- ¼ tsp sea salt
For the Greek yogurt swirl:
- ½ C plain Greek yogurt
- 2 tbsp egg
- 1 tsp vanilla
- 1½ - 2 tbsp honey
- Preheat oven to 350 degrees. Prepare an 8x8 baking dish by lining with parchment(for easy removal) or by lightly buttering. Set aside.
- Prepare the Greek yogurt swirl by stirring the yogurt, egg, vanilla and honey together. Set aside.
- For the brownies, melt butter in a small saucepan. Add the sugar and gently warm and stir together until the sugar is mostly dissolved. Remove from the heat and cool for a few minutes while assembling the rest of ingredients.
- Once the butter and sugar have cooled enough, stir in the eggs and vanilla. Stir in the cocoa, flour and salt and pour batter into the prepared baking dish.
- With the back of a spoon press into the brownie batter then place large spoonfuls of the Greek yogurt mixture into the spaces. Taking a knife then gently swirl the Greek yogurt into the brownie batter, not mixing too much.
- Place in the oven and bake for 25-30 minutes or until the edges pull away from the sides and the center just barely looks done. Remove and cool on a wire rack before serving. These brownies are best the next day.
The Greek yogurt swirl originally made enough to make a 9x13 pan so I halved it for this recipe which is why there is half an egg. One large egg should be 4 tbsp or ¼ C for half an egg, beat the yolk and white together and measure out 2 tbsp. You can freeze the rest of the egg for another use or save it in the fridge for the next time you make an omelet or scrambled eggs.
Adapted from a couple of the amazing brownie recipes at Texanerin Baking and the Greek yogurt swirl was inspired by this recipe at Bake Your Day