Removing some butter is the key to the ultimate brownie recipe!
Back in 2013 I went to an excellent event for the launch of a strained yoghurt brand, Chobani (read that post here) who launched in the UK and then promptly disappeared from our shelves (come back Cho!).
One of the things the brand is keen to promote is the use of Chobani as a replacement for some of the fats (butter, oil, sour cream, mayo etc) in recipes. Whoa, less butter? That makes me twitch. They suggest replacing every 20g of butter with 10g of butter and 5g of yoghurt, but would it work?
The Ultimate Brownie Recipe
This is the only chocolate brownie recipe you need - it's not called the ultimate brownie for nothing!
- 80g strained/Greek yoghurt- 0% fat is fine
- 125g butter
- 280g dark chocolate
- 3 large eggs
- 250g dark sugar (muscavado or general soft, whatever’s in)
- 1 tsp vanilla paste
- 80g plain flour
- 1 tsp baking powder
- Espresso - splash, cooled
- 150g dark chocolate chunks (optional)
- NB – I always make this recipe in my food processor. In my head, it’s what gives the brownies a great crunchy top. In reality, I have no idea if this is true, so use a processor, mixer or do it by hand!
- Take the yoghurt out of the fridge along with the butter and eggs so they can all come to room temp.
- Heat the oven to 150c and line a brownie tray.
- Melt the butter and chocolate in a Bain Marie or a bowl over simmering water, and leave to cool slightly.
- Whisk your eggs, sugar, yoghurt and vanilla together until light and frothy.
- Add in the chocolate/butter mix and whisk/mix in well.
- Gently fold in the flour and baking powder and pulse until just mixed.
- pour in a splash of coffee, just enough to loosen the mixture slighty.
- If you are adding chocolate chunks stir through by hand (the processor will obliterate them).
- Pour into your tray and cook for 30-35 minutes until a tooth pick comes out pretty much clean.
- Resist the temptation to take it out of the tray until it is cool. Then lift it gently out and finish it on a rack before cutting it up.
You can use milk instead of coffee, but trust me when I say you don't taste the coffee- it just adds to the richness!
Recipe copyright Claire Thomas / GoodEggFoodie.com
Inside they are lovely and damp but they actually hold together a bit better than before. The top is delicately crisp. The ultimate brownie for me is the Muddee from More? The Artisan Bakery (yes, my favourite brownie has a name!). I have to say- this is up there with the Muddee. High praise indeed for a devoted butter user. The best just got a little bit better!
I’m convinced- maybe there is a world where it is ok to cut out some of the butter…maybe just a bit, sometimes!
** Post tweaked July 2017 just to make sure that you have the most up to date version of my ‘mother’ recipe and some lovely photographs 🙂 **
Pin it for when you’re hungry 🙂