My Irresistible Fudgy Yoghurt Brownies
Makes 1 square dish, 16 slices
Quite possibly the BEST brownie I have made? I created this recipe using fernglen farm sheep yoghurt which makes it all kinds of wonderful (extra fudgy!!). If like me, you find you are sensitive to cow milk protein, this is THE best yoghurt you will eat! It’s made from A2-type protein so it’s easier on the stomach.
Use whatever yoghurt you have on hand, however, as the brownies will be just as fudgy and decadent. Be sure to beat the egg and sugar well, as this is what contributes to the shiny top. Not to mention the taps on the bench to release air bubbles and the refrigeration which helps firm up the chocolate.
Ingredients
100 g dark chocolate (I used 70%)
70 g butter/ghee/coconut oil
2 eggs
1/2 C granulated sugar of choice (like coconut)
1/2 C unsweetened sheep yoghurt (or yoghurt of choice)
1 tsp vanilla extract
1/2 C almond flour
1/2 C cocoa powder
1 tsp baking soda
Pinch of Salt
1/2 C of your favourite chocolate chips
Method
In a small bowl, add the dark chocolate and butter, and microwave in two 30-second increments until melted and combined. Set aside to cool. In another bowl, add the almond flour, cocoa powder, baking soda and salt - you may need to sift this together if there are lumps - mix and set aside.
In a large bowl or stand mixer, add the eggs and sugar of choice. Using an electric beater or stand mixer, beat together for 5 mins on a high speed - it should change to a light colour and have a whipped consistency. Change to the slow speed, continuously beating while slowly pouring in the melted chocolate mixture. Once it’s fully combined, add the yoghurt, and mix till a smooth & silky mixture is reached.
Using a spatula, add in the dry ingredients and fold the mixture together, so not much of the air is lost. Let the mixture rest for a minute, so the almond flour can absorb. Add in your chocolate chips of choice and gently mix again. Spread the mixture evenly into a lined square baking dish. Bake for 40 minutes at 170 C.
To achieve the perfect consistency, halfway through baking take out the brownie and give a dish a few hard taps on the bench before returning to the oven for the last 20 minutes (makes a BIG difference!). Remove from the oven, it’s okay if it doesn’t seem completely cooked - once cooled the brownie will have a nice fudgy texture! I always recommend refrigerating for at least 1-2 hours covered, or overnight if you can before cutting! It’s DIVINE (so don’t blame me if it’s gone too soon). Store airtight in the fridge or freezer.
