It’s Thursday, which means the weekend is so close I can taste it! You know what else you should taste? One of these brownies!
I made this batch of brownies as dessert for our dinner party last weekend and they were a hit! I got the recipe from Ellie Krieger, who I call the “Healthy Lady” from the food network. I honestly don’t know why I make recipes by here because this is how it usually goes:
“Oh these brownies are so good! But they are from the healthy lady so I can have two! or three…or four!” you get the idea.
Now I must put in a disclaimer, these are almost more cake then they are brownies. They are lighter and fluffier, which I liked, but if you need your brownies to be ooey, gooey, fudgy, these might not be the brownies for you. Or, they might be! Try them!
First up get some good bittersweet chocolate. I like my chocolate dark so I use 70% cacao or more, but I would say you can use anything over 60% cacao.
Coarsely chop the chocolate. Then combine with butter (only 2 tablespoons in the whole recipe!) in a double boiler.
Melt until smooth. In the meantime. Combine eggs, brown sugar, yogurt, oil, and vanilla in a medium bow. Whisk until incorporated (the greek yogurt takes some time to get incorporated, so keep whisking!). When the chocolate is melted, temper the chocolate into the bowl with the egg mixture.
Tempering just means stirring in a little of the “hot stuff” into the “cold stuff” so that your eggs don’t scramble. No one wants scrambled eggs in their brownies! I poured in about 2 T of the melted chocolate and whisked until combined. That should be enough to allow the egg mixture to come to temperature so you can add the rest of the chocolate. Of course, if you are more patient than I am you could always just wait for the chocolate mixture to cool (but not harden) but really, who has time to wait when you are making brownies?!
Now it is time to combine your dry ingredients (flour, salt, cocoa powder, soda) into you wet ingredients. Stir until just combined and pour into a greased 9 x 13 baking dish. Chop up about a 3/4 cup of your favorite nut (I used almonds) to sprinkle on the top.
I gave my almonds a really coarse chop because I wanted some big chunks, but to each his own. You could use slivered almonds or give them a finer chop if you want. Sprinkle almonds on top of your unbaked brownies and pop in a 350 degree oven for about 20 minutes.
These brownies are really chocolatey and moist, light and fluffy. They were the perfect end to a big meal and even though they are low calorie still hit the spot, especially when we ate the leftovers warm with plain frozen yogurt! Yum!!
They might not be the most indulgent brownies you’ll ever eat, but as far as “light” desserts go, I would definitely make these again. Do you ever try to lighten up desserts? Or do you think it is better to just throw caution to the wind when it comes to dessert? Either way, try these and let me know what you think!
Double Chocolate Brownies
Recipe adapted from Ellie Krieger
- 8 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 1 cup flour (1/2 cup wheat, 1/2 cup all purpose)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1 cup packed brown sugar
- 1/2 cup greek yogurt (I use 0%)
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 3/4 cup chopped almonds
Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs, brown sugar the greek yogurt, oil and vanilla and whisk until smooth. Temper 2 T of the melted chocolate, then whisk in the additional melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
Spread the batter in the prepared pan and sprinkle with almonds. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.
Serving suggestion: Serve warm with vanilla ice cream or plain frozen yogurt.