FUDGY GREEK YOGURT BROWNIES: Greek Yogurt Day

I can never have too many brownie recipes, can you? Since today is National Greek Yogurt Day, here's a recipe for Fudgy Greek Yogurt Brownies,  These brownies are very goey-fudgy. 

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

Ingredients 

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 

Directions 

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

Greek Yogurt Chocolate Bundt Cake: National Yogurt Day!

Today is Yogurt Day. I use Greek Yogurt in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp pure vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

Greek Yogurt Brownies: National Greek Yogurt Day

I can never have too many brownie recipes, can you? This recipe is for Fudgy Greek Yogurt Brownies, since today is National Greek Yogurt Day! These brownies are very goey-fudgy. They're also eggless! 

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

Ingredients 

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 

Directions 

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

GREEK YOGURT CHOCOLATE BUNDT CAKE: National Greek Yogurt Day

Today is Greek Yogurt Day. Greek Yogurt is great in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp pure vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

GREEK YOGURT CHOCOLATE BUNDT CAKE: Greek Yogurt Day!

Today is Greek Yogurt Day. Greek Yogurt is great in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp pure vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

GREEK YOGURT CHOCOLATE BUNDT CAKE: National Greek Yogurt Day

Today is Greek Yogurt Day. Greek Yogurt is great in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp Madagascar vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

Greek Yogurt Chocolate Bundt Cake: Greek Yogurt Day!

Today is Greek Yogurt Day. Greek Yogurt is great in baking because it gives a bit of a tangy taste to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It's different from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp Madagascar vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

Greek Yogurt Chocolate Bundt Cake

Today is Greek Yogurt Day. Greek Yogurt is great in baking because it gives a bit of a tangy taste to lots of cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

Greek Yogurt is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It's different from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.

Greek Yogurt Chocolate Bundt Cake

Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp Madagascar vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.