The Ultimate Brownie Recipe

The ultimate brownie recipe / chocolate brownie / SHE-EATS
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 / chocolate brownie / SHE-EATS

The ultimate brownie recipe / chocolate brownie / SHE-EATS

The Ultimate Brownie Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

16

The Ultimate Brownie Recipe

This is the only chocolate brownie recipe you need - it's not called the ultimate brownie for nothing!

Ingredients

  • 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)

Instructions

  1. 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!
  2. Take the yoghurt out of the fridge along with the butter and eggs so they can all come to room temp.
  3. Heat the oven to 150c and line a brownie tray.
  4. Melt the butter and chocolate in a Bain Marie or a bowl over simmering water, and leave to cool slightly.
  5. Whisk your eggs, sugar, yoghurt and vanilla together until light and frothy.
  6. Add in the chocolate/butter mix and whisk/mix in well.
  7. Gently fold in the flour and baking powder and pulse until just mixed.
  8. pour in a splash of coffee, just enough to loosen the mixture slighty.
  9. If you are adding chocolate chunks stir through by hand (the processor will obliterate them).
  10. Pour into your tray and cook for 30-35 minutes until a tooth pick comes out pretty much clean.
  11. 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.

Notes

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!

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The ultimate brownie recipe / chocolate brownie / SHE-EATS

The Result?

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!The ultimate brownie recipe / chocolate brownie / SHE-EATS

** 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 🙂  **


 

The ultimate brownie recipe / chocolate brownie / SHE-EATS

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Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. She is a foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen, mine are the best. Clandestine Cake Club Organiser for Bolton and Wigan. Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter/Insta: She_Eats_Blog Facebook: SheEatsBlog

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