Greek Yogurt Swirl Salted Fudge Brownies

It is confession time: I don’t really like yogurt.  You might know already that I don’t like ranch dressing.  It might be something with white condiments because you know what else I don’t really like? Mayonnaise, sour cream, cottage cheese, bleu cheese and cream cheese.  See what I mean?

Something else you might have noticed?  Greek yogurt has become an obsession here at Bake Your Day.  But wait, I don’t like yogurt.  Well, I have found out that is not all that true.  It’s the perfect sub for mayonnaise, sour cream cottage cheese and ranch dressing.  Yogurt has turned into my favorite cooking and baking ingredient.  It’s perfectly creamy, it’s healthy and it has seriously become my go-to.  And speaking of go-to’s…Have you tried Food & Wine’s Salted Fudge Brownies recipe?  Holy cow, if you haven’t, you are missing o.u.t.

They are the most perfectly chewy, gooey brownies and are finished off with a hint of sea salt – sweet & salty perfection!  And I have been craving them lately.  And my fridge is stocked with Greek yogurt.  So naturally, it made sense to test it out as a sub for cream cheese in these salted fudge brownies since I have been putting it in everything else that I make.   It’s perfect.  The tangy flavor of the yogurt really does resemble cream cheese and it baked up perfectly.  I can only imagine where this obsession will go from here.

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Greek Yogurt Swirl Salted Fudge Brownies Recipe

Yield: 16 squares

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours (includes cooling time)

Simple but decadent salted fudge brownies with a sweet and tangy Greek yogurt swirl.

Ingredients:

3/4 cup (1 1/2 stick) unsalted butter
2 ounces dark chocolate (72%), chopped
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt
1 cup non-fat Greek yogurt (plain, vanilla or honey flavored)
1 tsp. honey
1 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees and line a 9-inch square baking pan with aluminum foil. Spray the foil with non-stick cooking spray.

Melt the butter and dark chocolate in a large sauce pot over low heat, stirring occasionally. Once melted and combined, turn the heat off and whisk in the cocoa until fully combined, followed by the sugar, eggs, vanilla and the flour, stirring each very well before adding the next. Pour into the prepared pan in an even layer. Sprinkle the sea salt over the top and set aside.

Mix the Greek yogurt, honey and vanilla extract in a small bowl. Spoon the Greek yogurt mixture onto the top of the brownie batter every couple of inches. Using a butter knife, swirl the sea salt and Greek yogurt into the brownie batter.

Bake in the preheated oven for 45-50 minutes until the edges are set – the center will still be a little underdone. Remove from the oven and cool at room temperature for 1 hour. Then transfer to the fridge for an hour until the brownies are set.

Cassie's Notes:
If you don't have Greek yogurt, you could exchange the yogurt for cream cheese.

Brownie recipe from Food & Wine