Since it's Greek Yogurt Day, I turned to Epicurious to define Greek Yogurt. Well, for starters, Greek yogurt is thicker and denser than its non-Greek counterpart. Where regular yogurt is almost pourable, Greek yogurt is nearly solid—you can practically stick a spoon upright in it. And that’s because Greek yogurt is strained, while regular yogurt is not. The two things aren't fundamentally different in composition. Both are made from milk that's been cultured and allowed to ferment. Greek yogurt is just what you get when you take regular yogurt, plop it in some fine mesh cloth, and allow some of the liquid in it—whey, to be more precise—to slowly drain out, resulting in a thicker yogurt with less moisture. This process changes the texture of the yogurt without removing the satisfying sourness that we associate with all yogurts.
Fudgy Greek Yogurt Brownies
1 cup all-purpose flour (Want Gluten-free Brownies? you can also use Bob's Red Mil 1-to-1 Gluten-free Baking Flour)
3/4 cup Dutch-process cocoa powder, sifted
1/4 teaspoon salt
2/3 cup melted and cooled unsalted butter
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
3/4 cup full-fat plain Greek yogurt, room temperature
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 °F
Line 8"×8" pan* with parchment paper.
In medium mixing bowl, stir together flour, cocoa powder, and salt. Set aside.
In large mixing bowl, stir together butter, sugar, and vanilla extract. Once combined, add yogurt, and stir until just combined.
Add dry mixture to wet and stir just until almost no streaks of flour remain. Do not overmix!
Fold in 3/4 cup chocolate chips.
(The batter will be gooey and not like most brownie batters)
Put batter into prepared pan, and use spoon to even out, a
Bake for 20-24 minutes or until middle is no longer jiggly.
Cool before cutting.
These are very fudgy. Chill to firm up.
*This recipe can be doubled, and you can use a 9x13 pan